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Turkey

Approximately how long will it take a 15lb turkey to cook indirect at 375-400? Thanks guys!

XL Egg Owner Since Dec 2013 - Louisiana

Comments

  • tarheelmatt
    tarheelmatt Posts: 9,867
    I would think around 3 hours.
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  • bodski
    bodski Posts: 463
    I did an indirect spatchcocked 15# bird on Thanksgiving in just a little over 2 hours at about 350

    Cincinnati

    LBGE, Weber Kettle

  • lousubcap
    lousubcap Posts: 32,167
    I figure around 12 mins/lb indirect at 350-400*F so the above 3 hour estimate from @tarheelmatt is right there.  This is for a non-spatched and unstuffed bird.  YMMV-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Last Sunday, I did a 14lb in just under 2.5 hrs, raised direct @ 350.  It was spatchcocked and brined.  

    The bird fed the extended family and I made a nice broth out of the carcass and bones.  First attempt on the egg and prob the best I ever did (in a previous life, I used to use the gasser).  

    Of course, I've got no pix, so it didn't happen.
    It's a 302 thing . . .
  • pasoegg
    pasoegg Posts: 447
    we did a 14lb bird spatchcocked indirect in 2 hours at 375 for thanksgiving...great finished product....don't forget to ice the breasts...

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

    Winston-Salem, NC

  • corey24
    corey24 Posts: 386
    Would direct vs indirect change cooking time?

    XL Egg Owner Since Dec 2013 - Louisiana

  • corey24 said:
    Would direct vs indirect change cooking time?
    I would think cook time is a function of temp, not direct vs, indirect.  I went raised direct bc that's how I do chickens and a 14 lb turkey is a big chicken and I wanted to get the same kind of moisture, skin crisp and flavor.  While I brined the turkey (which I never do for chx), I got awesome, crisp skin and a good smoke ring.  So I was pleased.  I expect the brining added some time to the cook, taking it from likely 2 to 2.5 hrs.  
    It's a 302 thing . . .
  • corey24
    corey24 Posts: 386
    Now you guys have be debating raised direct spatchcock.  That's how I cook chickens.  I honestly just thought that the skin would burn with the longer cook time.  Chicken gets just right in 1 hour but this is 2-3 times that long.  So the skin is ok for 2 1/2 hours for direct heat on turkeys?

    XL Egg Owner Since Dec 2013 - Louisiana

  • corey24 said:
    Now you guys have be debating raised direct spatchcock.  That's how I cook chickens.  I honestly just thought that the skin would burn with the longer cook time.  Chicken gets just right in 1 hour but this is 2-3 times that long.  So the skin is ok for 2 1/2 hours for direct heat on turkeys?
    Mine came out great -- don't have pix bc I had a house full of extended family and I was jamming to get it done.  (And I had been a bit overserved the night before, so my head was a bit foggy, but that's another story.)  

    Went on the grate at 8:45 am, people arrived at 11, I pulled it off about 11:15 @ an IT of 165 in the thigh. It rested for 45 minutes and I carved at noon.  Juiciest bird I ever had.  Skin was crisp and not burnt at all. It cooked up high on my homebrewed raised grid and I had what was supposed to be a drip pan on the lower grate to catch the juice and prevent any foul smell (pun!), but I filled it 1/2 way with cider, rub and a sliced onion.  I don't think it added flavor, but I didn't want the pan to burn up.  (Pan was raised a bit above the lower grate sitting on copper plumber's elbow joints but even with the cider and drippings, it cooked way down.) 
    It's a 302 thing . . .
  • +1 on spatchcock. It's quick, good and fun to say.
  • TCT
    TCT Posts: 168

    Spatchcocked a 12 lb for Thanksgiving, 375 indirect, perfect in 2 hours. Ditto what theyolksonyou posted!

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

  • corey24
    corey24 Posts: 386
    How do you 'ice the breast'?

    XL Egg Owner Since Dec 2013 - Louisiana

  • Exactly like it sounds. Put ice packs on the breast for at least 20 min to try to get the differential between finished temps vs the thigh
  • corey24
    corey24 Posts: 386
    Just before cooking?

    XL Egg Owner Since Dec 2013 - Louisiana

  • bodski
    bodski Posts: 463
    Yes; right before you put it on.

    Cincinnati

    LBGE, Weber Kettle

  • corey24
    corey24 Posts: 386
    And you take off just before putting on grill? How long you leave them on before?

    XL Egg Owner Since Dec 2013 - Louisiana

  • Yes. Take them off just before. Leave them on at least 20 min. You're shooting for final temp 165 breast 185 thigh. That's after rest so I'd pull between155-160 breast