How to cook a 30 pound Turkey on an Extra Large BGE

Shappy

What would you recommend to cook this big boy?  vertically or horizontally?  I think it is too large to Spatchcock.   How much time should i allow to cook?

lousubcap

A couple of comments:  Take a string and measure around the bird.  Then take off around 2" for the back bone removal and see if that spatch dimension will fit.  If so and your preference, there you are.  If not then test fit for vertical clearance making sure your dome thermo clip is removed first so you do impale it on the bird.  If that doesn't work remove the fire ring and cook indirect from that position.  I have done it several times on a LBGE.
Here's a thread that may give you some insights regarding cook times:
The theory to the actual turkey cook-time  FWIW-

Eoin

My first XL cook was a 30 lb turkey.

https://eggheadforum.com/discussion/1201864/xl-first-cook-30-lb-turkey-what-could-go-wrong#latest

Florida Grillin Girl

Spatchcock is the way to go. Have your butcher spathcock it for you, the bones are too big to cut through yourself, unless you are a ninja. It should fit in an XL, just cram it in there. I did a 26 lb.  bird on a large and it fit. Be prepared, because spatchcock doesn't take nearly as much time as a whole turkey. 

lousubcap

@Florida Grillin Girl - no ninja here but I find that a hatchet will do the spatch surgery just fine.  Of course, only prior to any adult supervisory beverages.  
Stay healthy and safe out there-
Edit:  Upon further review-how did you shoe-horn it in??   Must have had quite the  arch.  Insights much appreciated as 17 lbs flat is about the best I can go on a LBGE. 

littlerascal56

Use a hatchet, and spatchcock that bird.  Season it up, and put on your XL at 325 for 2.5 to 3 hours.  It will turn out wonderful, and very moist.

RyanStl

littlerascal56 said:

Use a hatchet, and spatchcock that bird.  Season it up, and put on your XL at 325 for 2.5 to 3 hours.  It will turn out wonderful, and very moist.

Preferably right after you take off the head.

Florida Grillin Girl

@Shappy
@lousubcap

I looked in my notes, a 21 lb. spatchcocked fresh turkey took 3 hours at 325 degree dome in the large BGE. I'm still looking for cook times on the bigger turkey I did on the large.

lousubcap

@Florida Grillin Girl - Truth be told, I am much more interested in how you shoe-horned that sized (26 lb) bird on a LBGE.  But will take and appreciate any info offered.

Hansm

30lb bird, wow. How many you feeding? The butcher says 2lbs per person to allow for skin and bones. And sammiches next day 😀

Fred19Flintstone

I have a similar problem.  Wilma’s buddy is raising a few turkeys this year.  We either are gifted one or Wilma felt obligated to buy one.  I’m not sure which, but from everything I know, this is a Turkeysaurus.  It hasn’t been killed yet so the weight is unknown.  Once we get it, I’ll use that string tip to see if spatching this thing is an option.