Cooking a turkey tomorrow. Could use some help.

The Roost BBQ

Planning to smoke a turkey tomorrow. Just from reading the posts on the forum, it sounds like I should consider making a brine and marinating it 1st. Anyone have a good brine receipe and suggestions on steps tp follow?

gerhardk

We used the recipe out of BGE cookbook and that was the best turkey we ever made.

Gerhard

Mickey

This is how I do it. No brine. No oil. I spatchcock a 11 or so lb bird the night before and leave uncovered in the fridge (have done many w/o that step). I like Butt Rub or a coffee rub I make on the bird. I cook raised, direct at 375/400. Please cook to temp (but takes about an hour and a half). Very good bird and I will toss on a few extra legs.

 

 

travisstrick

I have a 10# bird thawing right now for later tonight. Mickey, I'm going to try it your way. Also, I'm finally going to buy some pavers to raise my grid, the spider just doesnt get it high enough for me.

Mickey

Just get that grill raised to felt and better above felt. On my Large with the adj rig I am a hair over 2 inch above felt. That is my cooking height for raised.

IrishDevl

Those looks great, what is the biggest spatchcock turkey do you think you could get on an XL?

Mickey

Irish Devl if I can suggest you do a couple of small birds at the same time if you need to feed a bunch. At a time of only about 90 min's or so you can do a bunch of bird. ((( IMO ))) the smaller birds have better taste and meat.  By smaller bird talking 10 to 12 lbs.

pab

Mickey-will a 13# bird fit on top of AR (using 18 inch egg grid) spatchcocked or do you do it on the 16 inch grid a step down. Took my 13 pounder out of freezer today, cook it next Saturday.

Mickey

I use the full size on top of the adj rig and has lots of room. Please get this info from someone in the know. But are you just a few days early pulling that bird?

pab

The refrigerator its going into is in the garage and it takes things forever to thaw out there in the winter. If it does thaw quicker, ill cook it up that night. A turkey under two hours is do-able on a weeknight. Its not for company, so day its cooked is flexible. A big thanks for the info & the concern, its appriciated!

The Roost BBQ

We used the recipe out of BGE cookbook and that was the best turkey we ever made.

Gerhard

The Roost BBQ

Thanks for the tips. I will probably cook this one without brine. Will probably use one of the DIzzy Pig rubs that I have. Have cooked a lot of various foods on my egg over the years but haven't cooked many turkey's.

Mickey

Roost I have found it to be a very easy cook. I cook turkey legs all the time now. Will do about 5 or 6 turkeys a year.

BeefWellington

Used this on chicken, worked great. Obviously you will need more than 1 gallon for a turkey.

Brine
1 gallon water
3/4 c kosher salt
1/2 c
sugar
1 clove garlic
5 or so fresh sage leaves
1 T cumin
1 T black pepper