Back to basics - Turkey

MGBBob80

Decided to get back to the basics and do a turkey like my father used to. Started with a 12 pounder. Allowed it to thaw in the refrigerator for about a week. Brought it out on the day of reckoning and brought it to room temperature over several hours. Brought the LBGE to 350 at the dome. The fuel was BGE lump with a few chunks of apple added in. Patted the bird dry, placed it in the egg (no S&P, rub, injections, etc.) and cooked until the breast was 160. Tented it in foil, let it rest for 30 minutes and carved. Fantastic!  Cheers, Bob

SGH

@MGBBob80‌
Nice looking bird my friend. Just meat and heat. Now that is getting back to the basics. Excellent job! =D>

johnmitchell

Thanks for sharing as I have a large and was wondering what size bird I was going to be able to fit in...I need to do a trial run soon prior to thanksgiving..

tulocay

Great looking bird.

boochsr71

nice job!

MGBBob80

johnmitchell said:

Thanks for sharing as I have a large and was wondering what size bird I was going to be able to fit in...I need to do a trial run soon prior to thanksgiving..

John - There was plenty of room to spare, so I'm thinking I'm thinking one could do a 16 pounder or so.  I'm thinking I see some homework in my future... Bob

SGH

@johnmitchell‌
You can fit a real heavyweight turkey on the large. I have the large egg as well. This is just my I opinion but I feel that birds 15 pounds and under cook better than the larger ones. Why? There is such a mass of meat on the larger birds that you usually dry out the white meat trying to get the dark meat done on the real heavyweights. When I cook just the whole breast I limit there weight to 12 pounds. Remember this is just my preference and what works well for me.