Large BGE... plate setter legs up... drip pan (containing liquid) on plate setter.. grid on the plate setter legs... 22 LB turkey on grid over the drip pan... butter and seasoning on bird with a few aromatics in the cavity (onion, lemon, garlic, apple)... dome temp will be at 350 degrees and controlled by a Digi-QII...
I'll be cooking to the correct temp, but need to know what time to start the bird for serving at 1PM. I've read on the forum about cooking times ranging from 10 to 20 minutes per pound, a window of 3.7 to 7.4 hours. I cooked a smaller one like this last year. It was great, but it cooked quickly, and I did not note the time.
1) What's your guess o the cooking time?
2) If done too early, how long will it stay hot wrapped in foil and in a small ice chest?