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Traditional turkey

Trying a 12 lb butterball on the LBGE today. I wanted to try a comparison with an oven roasted thanksgiving bird, so I just brined it in apple juice and chicken broth, sprayed with Pam and a little Lawrys seasoned salt. Sticking with 325 dome for 4-6 hours. The next bird will be spatchcocked, mustard and rub.


  • BobsBGEBobsBGE Posts: 99
    I can't wait until Thanksgiving to try a turkey.  My family only eats turkey on certain holidays so I don't get a chance to cook them often.  Let us know how it turns out and pictures would be great.
    Fayetteville, Ga
  • bakoquebakoque Posts: 50
    Did two 12# turkeys on my XL last Thanksgiving. Brined, cooked at 350º to 160º breast IT.
  • MickeyMickey Posts: 18,611
    edited July 2013
    @williamadamsesq I spatchcock turkeys a lot and never used mustard. In fact your the first I have seen it. Might be good, please tell. @BobsBGE try just turkey legs. Do this all the. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • I should have used my maverick to monitor the temp more closely. Turned out pretty good, but probably left on about 45 min too long.
  • danv23danv23 Posts: 773
    I prefer just the breasts.  Took 'er off at 162, cooked at 350.


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

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    Cumming, GA

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