Practice Turkey - 22 pounds

LDR

As usual - picked up two turkeys of the same weight so I could get practice on the first one, which went to work today.  At 350 grid (using the Stoker), the 22# turkey took three hours and forty minutes.  The turkey was in a disposable aluminum pan on a raised grid (woo), and I had punched many holes in the bottom of that pan so it would drip into a lower pan.  I put a second disposable pan on the platesetter, with some leftover white wine, and raised it off the platesetter about a quarter inch.  I rubbed the skin with sage butter (one stick butter and three tablespoons sage).  I didn't put anything into the cavity and didn't brine this Butterball.  I put the turkey legs toward the back of the egg, but had to reverse it for the last forty-five minutes to get the color right on the front.  I sprayed it three times during the cook with a 50/50 mixture of chicken broth and apple cider vinegar.  I pulled it off the egg at 161 breast and 174 thigh.

The skin came out better than ever - could hear it crackling whenever I pushed the thermapen through it.  The 22# bird will barely fit into a Yeti Roadie (okay - maybe I had to push it a little).  Four hours later, it was still quite warm, but the skin was (of course) soggy.  It was popular, and I am looking forward to a better result when the skin is right and it's not being held so long.