Easter Turkey

egret

Cooking an 8+ pound turkey tomorrow. Was planning on raised grid, V-rack over a drip pan with olive oil spread on outer surfaces and some Dizzy Dust. Any suggestions on improving this method? What do you think about cooking temperature and time?

Borders

egret, Nice to meet you in Ocala. I cook my turkey @325-350, dome. I think you're looking at around 2-2 1/2 hours for that bird.[p]However, I do mine indirect. Yours may go a little faster.
Scott

egret

Borders,
Thank you for the advice. I changed my mind and will use plate setter.
I enjoyed the whole experience in Ocala. In particular, meeting you and all the other fine people there even eclipsed all the wonderful eats......
John

Banker John

egret,
We have a 6.5 pound turkey breast that will be egged this afternoon, too. Waiting oin the egg to come to temp (330) with all the ceramic mass inside; I am letting it come up slowly.[p]My plan is to rub with olive oil and coat with Tsunami Spin on the right half and Dizzy Dust on the left half. Of course, that could change in about an hour when I actuall season the bird.[p]Sounds like we will be eating the same. What are your sides?

egret

Banker John,
I did about the same, i.e., coated with olive oil and Dizzy Dust. I don't know what the sides are going to be. We're going to a dinner party and the host is doing a ham. Everyone brings a side.
That gentleman cooking a turkey breast next to Bryan and I at the fest pulled his at about 160 degrees. It was plenty moist and looked to be cooked through.......