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NEED HELP! 18lb butterball fresh turkey

How would you cook this for best results.  I need details! :)  It is an 18 lb turkey fresh from butterball.  What would you suggest, temp, direct, indirect, on stand, not on stand, give me some suggestions please.  Will this fit on a large?


Comments

  • MickeyMickey Posts: 17,413
    Spatchcocked Turkey and Chicken on the Big Green Egg (you cut out the backbone and cook opened) I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app) Chicken 3 to 4.5lb bird or birds. Under an hour cook. Or, just add a package of legs extra. I do not brine the turkey or Chicken. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over. I will use a coffee rub. Use what you like. NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND) I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 160 and thigh @ 180. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Sea2SkiSea2Ski Posts: 1,301
    I have a large egg.
    Did a fresh 17 1/2 lbr last Thanksgiving from a local farm.  I let it sit in a brine overnight, then cooked it @ 300 - 325 on a raised grid indirect as high as I could while still being able to close the lid. I think it took 2.5 hrs if I remember correctly. It was delicious. I forget what I put in the brine, because the flavor of the brine you barely get (at least in my experience). I know I put brown sugar, kosher salt, 8 -10 smashed cloves of garlic, onions, rosemary, thyme, and a quartered/squeezed lemon to get a subtle flavor.  Only a quarter a handful of pecan chips (My mother does not like a strong smoke taste.)

    It was delicious. Although I had a remote thermometer, and checked with a thermapen, the meat closest to the bone needed a bit longer even though the temp read fine. If I was getting the same size bird, I would do it direct spatchcocked on a raised grid. But I do not know how you could do big of a bird on a large spatchcocked. I know others have done it, but If spatchcocked mine, I do not think it would have fit. And once you cut it.....well..... Perhaps others will comment.

    This year, I ordered a 11-12 lb bird, with 2 extra full legs and 2 extra drumsticks. Gonna brine everything together Monday night to Wed early AM. Then I am going to let it sit uncovered in the fridge to - 1 Thursday. It will be spatchcocked. and cooked direct.  The legs will be on on a raised second level.
    When it is done, we will eat. Family likes to eat about 2:30 - 3:00 so they have two turkey meals: one at 3 and a turkey sandwich about 8 PM.


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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
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  • pasoeggpasoegg Posts: 326

    @ Mickey

    What is the largest bird you think will fit in a large BGE cooking spatchcock style??

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • GriffinGriffin Posts: 7,423

    For an 18lber, I'd go whole, indirect at 350. Figure on about 15 minutes a lb and give yourself at least 20 minutes to allow it to rest. Don't think you will be able to spacth it and have it fit. Here is one I did that was 18.5 lbs. Could barely get sausage on around it. Don't be afraid to do the whole FTC trick if you need to start early and it finishes before you are ready to eat.image

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,423

    I know a 16lber will fit if you go beer can, not sure how large you can go though.image

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • bookswbooksw Posts: 256
    Looks like you placed the beer can directly on the plate setter rather than on a grate- that would be the only way to fit a 16 pound turkey I am guessing (I usually do it on a grate and barely fit a 12 pound).  Great idea!
    Charleston, SC

    L/MiniMax Eggs
  • robnybbqrobnybbq Posts: 1,897
    I did a 15 lber spatchcocked last year no problem on an inverted v rack. Plan to do the same next week

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    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • minniemohminniemoh Posts: 1,701
    @robnybbq That's exactly the info I have been searching for. My wife just ordered two 16lb birds for our two Thanksgiving dinners. Now I know how it's done. THANK YOU!

    Any recollection of how long your 15lb spatcher took? What temp?
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • Need some temps and times if you guys have them.  Thanks for the suggestions.

  • Sea2SkiSea2Ski Posts: 1,301
    Ok. Found my notes. I was off by a lot of time. I put the bird on at 9:45 am and pulled it at 2:15 pm. The bird was 17.42 lbs. apparently the breast meat down closest to the legs was not quite done and I stated that it probably needed another 30 minutes. Dome temp was 340-360, which means it was cooler at the grid. Everything else my memory was correct. At least that, makes me feel a bit better, and that I am not totally losing it....

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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
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