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Christmas Turkey! - Cooking Suggestions

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corey24
corey24 Posts: 386
in EggHead Forum

What's up guys.  Planning to inject my turkey with some Cajun butter and cook in a turkey roaster.  Planned to go about 375.  Should I go indirect or raised direct?  Going to let it dry out in fridge the day before to hopefully dry out skin for crispiness.  I know that works great when doing spatchcock.  Is 375 about right for dome temp? Grid Temp? Also thoughts about direct or indirect?


Thanks!

XL Egg Owner Since Dec 2013 - Louisiana

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  • corey24
    corey24 Posts: 386
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    *bump*

    XL Egg Owner Since Dec 2013 - Louisiana

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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Your temp sounds fine and I'd go indirect.

    have you considered spatchcock?
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  • blind99
    blind99 Posts: 4,971
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    If you're cooking it in a turkey roaster, you're cooking it indirect by definition.  I think you sound like you're on the right track - I'd put the plate setter legs up, then the grid, then your turkey in its roasting pan.  (I don't have a turkey roaster for the egg, so I throw the turkey right on the grid, with a drip pan on the platesetter.)   I like to start with some liquid in the pan just to be sure the drippings don't scorch.  375 range is good.  I can't comment on the injection, never done it, but it sounds delicious to me.  I'm hoping to throw a turkey on at Xmas, maybe I'll try injecting, as well.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • corey24
    corey24 Posts: 386
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    Well last year I did plate setter in and it turned out great.  Just didn't get crispy skin (it was also before I learned the drying it out in fridge trick).  I just didn't know if I didn't do plate setter and raised grid would it get to hot and try to burn on the bottom.

    XL Egg Owner Since Dec 2013 - Louisiana

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  • TCT
    TCT Posts: 168
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    I did my first one for Thanksgiving and it turned out really well. 12 lb spatchcocked  bird, 2 oz injection per breast and 1.5 ox per thigh with rub. Cooked at 375 dome for 2 hours w/ 2 chunks of apple wood for smoke. Next time will use rub under the skin and perhaps 1 more chunk of apple. Guests said it was the best turkey they ever had.
    image

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • TCT
    TCT Posts: 168
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    Sorry! Forgot!! Cooked indirect with plate setter with drip pan. make sure you raise the drip pan, otherwise you will have one burned mess like I did!!

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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