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Folks, I could use some guidance. I am a BGE newbie. I will be cooking a 14.5 pound turkey on the large BGE tomorrow. I am already brining it. I have seen on here that it should be cooked until the internal temp is 160-165 in the breast, maybe 180 in the legs. No problem there. I plan on using the plate setter for indirect heat, and a sittin turkey to keep it upright, as well as create some internal steam from a mix of naranja agria (sour orange), onions and garlic. Here is my question:
WHAT SHOULD BE MY TARGET COOKING TEMPERATURE, AND WHAT IS THE ESTIMATED COOKING TIME UNTIL READY?
Your comments are appreciated and urgently needed. Thanks!