cooking a turkey

ricktanner

when cooking a whole 14lb turkey do you put the PS legs down or up? also do i need to place in a foil pan to cook,and at what temp for how long ?

DMurf

Are you going to Spatchcock the turkey? When I cook turkeys I put the PS in Legs up with a foil lined pan under the grill.

57Driver

I put my PS in legs up and used the ceramic feet that came with the grill to elevate the drip/roasting pan so the fat/drippings don't scorch.  I think I used @350 for 20 min/lb.  When you're done, pour the drippings into a measuring cup, let the fat rise, skim the fat and use the rest for gravy.  Good stuff!

dunnharr

I cooked a 16 pounder yesterday, just to make a test run for Thanksgiving.  Put the PS in legs up, laid a couple of fire bricks on top, then a 9 X 13 drip pan and then the turkey in the BGE rack inside the pan.  I added some chicken broth to the pan and replenished a time or two.  Turned out absolutely perfect.  The only thing I would do differently next time is to line the pan with HD aluminum foil.

Greygoose

i recently spatchcocked a 13 pounder. injected it with wine , butter, and honey. Damn thing was done within 2 hours and absolutely delicious. you'll be hard pressed to come out with a better bird. i just cant figure out why anyone would want to cook a turkey a different way. 

greygoose

KMagnus

Assuming you're going the more traditional route (i.e. not spatchcock where you remove the backbone and open it flat), put the PS legs up and put a drip pan or 2 smaller ones on the PS with the grid on top.  You shouldn't need to cook it in a foil pan or otherwise unless you are looking to capture the juices with other ingredients being used for a gravy.

I've had the best success sticking with dome temp at or between 325-350.  The time will depend on the size of your turkey, whether you're stuffing it or not, spatchcock or not, and how consistent you maintain the temp - among other variables.  But, you can use 12-18 minutes per pound to determine when to start checking the temp.  Breast should be 160-165 and dark meat about 180.

Good luck!
Ken

Hazel2010

What's spatchcooking?

Squeezy

Lots to read here;   http://www.nakedwhiz.com/spatchdef.htm