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Need advice for Turkey on the Egg for Thanksgiving

edited November 2011 in Holiday Recipes
Doing a turkey on the egg this year to accompany a fried turkey. I have mastered frying a turkey and am now looking for a timing and temp for a 10 lb turkey and if you use chips, which ones should I use?

Also, I have the sittin chicken to smoke my chickens upright and wondering if this is the best method for a turkey?

Platesetter or not?

Thanks in advance for all the help.
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Comments

  • Must watch video if you are going to use a turkey fryer.

    http://campaign2012.washingtonexaminer.com/blogs/beltway-confidential/dhs-issues-turkey-fryer-warning

    Stay safe
    BBQ_Phil
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  • Thanks Phil although my question was about smoking a turkey.
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  • I use a platesetter legs up, the grate. The turkey will sit on a rack in a deepish pan to contain the drippings.
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  • As far as frying your bird I like to uuse the alton brown ladder-derrick method.
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  • I've tried the Sittin Turkey (obviously bigger size contraption) and I didn't like it very much, I had trouble with my bird touching the top of the egg and also since heat rises it didn't seem to cook evenly either. I think the generic answers I've seen deal with similar numbers that you find on the Turkey sites (Butterball) just like an oven 325 degrees for 20 +/- minutes per pound.
    I have also read some posts that say to ice your turkeys breast for an hour before grilling and even cover breast with aluminum foil since breast needs to finish at 160 and the rest needs to be at 180...makes sense.

    Good Luck - did you brine your bird?
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