'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
@shtgunal3 your comment reminded me of something my wife said about it. She it was like a big doghouse she could send me out to, except the problem is it wouldn't be punishment.
@Kosko (and anyone else who likes the light fixtures) they are made by a company called Barn Light Electric in Titusville Florida. They sell a wide variety of classic designs. The fixtures are made in the USA, hand spun with a porcelain enamel finish, using processes that date back to the 30's. Great craftsmanship, great customer service and reasonably priced for what you get. These lights will outlast me.
This is my first year doing a turkey on the Egg, but have been cooking turkeys on gas grill or smoker for the past 9 years. So I will be interested in the answer to a couple of your questions that are specific to the BGE as opposed to the turkey. Some of these questions will have a different answer because everyone has different taste,
1) Most people seem to cook turkey at 325-350. I have made turkeys indirect on the gas grill at 325 and the smoker at 225. The smoked bird seemed to come a little moister, and did have more smoke flavor because I was able to use wood chunks on the smoker at 225 vs chips in the gas grill. The downside was the skin is rubbery and inedible at 225.
2) I'd heard 12-15 minutes per pound. Brined birds do cook faster so I am going to use 13 minutes for my 14# bird and modify the timing for my sides if needed if the bird seems to be going slower. Most of the birds I have done have followed a similar pattern: a fast linear rise to the point you begin to worry it will finish way too early and then they slow down for the last 10 or 15 degrees.
3) That is a matter of opinion based on whether you like your turkey direct or indirect (platesetter). Using a drip pan is heading you in the indirect direction anyway, you wouldn't have anything between the bird and the fire for direct. I am doing mine with the platesetter (legs up no grate) with a cast iron drip pan & v-rack. Based on the advice of folks here I an using some 1/2" copper plumbing T's to raise the drip pan off the plate setter so the drippings won't burn and smoke in the drip pan. I was also told the higher up you get your turkey in the Egg the faster it cooks. This is why I an not using a grate on the legs of my plate setter. I test fit the turkey Monday and if I used a grate on the plate setter the turkey came within an inch of the top.
4) Really depends on what the recipe you are using calls for.
5) You do need to use less wood because turkeys seem to really soak up the smoke. On my offset barrel smoker I used about half the wood I'd use for a pork butt. I am going to use 2 chunks about half the size of a normal chunk for this first attempt.
6) I used chunks of apple and onion in the cavity and in my drip pan (Not making gravy from drippings). People also use herbs or oranges.