XL First Cook - 30 lb Turkey - What Could Go Wrong?

Eoin

Finished assembling the EGG last weekend and we have been so busy it's not been used yet.  We always planned to do the turkey in it for Christmas Day, only now it will be our first cook as well. I've split down an apple wood log into strips for smoke (we have plenty of this in the wood pile), not sure if there's anything else to consider?.

Suggestions welcome and will post up the results!

EggHeadinFlorida

From what I've read, them turkeys absorb a lot of smoke. Go very very light on the smoke. Others will chime in

Arkysmokin

Only thing to be concerned about (other than the smoke mentioned) is the skin. I recommend doing some searches on this forum to get ideas/techniques for a good skin. If not the chances of rubbery skin are high. 

chuckytheegghead

I agree. Go easy on the smoke. Otherwise you got this. Turkey was also my first cook when I got my XL. 

Smokin_Trout

It won't take but a small chunk to get some good smoke in it. I believe in brining a bird. You might have to a trash can to fit that monster in. Good ruck

JustineCaseyFeldown

Make surebit fits. First of all. Do a dry run with the turkey and toasting pan

dry the skin overnight.  You can also work your fingers under the skin to separate it from the flesh. I keep it attached along the keel bone so it doesn't pull back. But the breasts, legs, and back get loosened

other than that, cook as you would in the oven. I cook at 250-300 max. It usually runs 15 min a pound but i am not a timer

you can also rub the skin with butter or oil. Compound butter under and on the skin is always good. But stick to what you normally do, so that the only variable is the BGE

doesn't need a lot of smoke. It doesn't absorb it any more than other stuff does, it just is so mild in flavor that it can stand out a lot. 

Legs in the back. 

Personally, I don't truss the turkey. With the legs and wings akimbo, they cook a bit faster. We stuff the cavity with herbs and onion etc. Frankly, it looks and smells nice but doesn't quite flavor anything. But it also helps slow the breast down too. Helps encourage the breast and legs/wings to finish at the same time

Wolfpack

Watch the thermometer stem- if it touches the bird you will not get accurate temps

Hans61

Here's a 21pounder I did a couple days after Thanksgiving; I used peach chunks for smoke. All I did was pull out neck and organs from cavity, rinse, pat dry, oil salt n pepper - it came out great and was easy. Dome temp steady 350
youll do great!

Eoin

Trial fit, which was good. Lit up and got a stable temperature around 320 F.  Most of the cook was at about this temperature.  As advised, I just used a few sticks of apple wood on the lump.

Eoin

Finished job.  5 hours at between 300 F and 330 F.  No special prep, just threw it in from outdoor storage temperature at about 5 degrees overnight.  The goose in the background was about 14 lbs, cooked in the oven as normal.  The turkey was excellent - moist breast meat and a smokey flavour that was about right - I would have added more wood, so thanks to all for the heads up on that.  Finding it hard to move now (full and drunk too much)!

NCSmoky

Can't remember when my XL,was that white. Nice cook.