22 pound turkey in a large?

Super Glide

Hi All,[p]I want, well, I need to cook a 22 pound turkey in a large next week for Passover.[p]How am I going to fit that monster?[p]I'm definetly going to use a vertical roaster rack.[p]I figure I may need to take out the fire ring and lower the grate on to the firebox. Will the platesetter fit on the firebox so I can put the grate on the legs and have a drip pan underneath? Will I be able to get enough lump in to the firebox to cook it fully if I do this?[p]Any suggestions or guesses on cook time?

Unknown

Superglide,
Might want to think about large V-rack in drip pan and not vertical. Egg will keep turkey moist. Vert. is a great space saver for grid space but I think dropping the large bird lower in the egg will hurt you more than help you.
Darian

mollyshark

Superglide,[p]Don't do it vertical. Stick it on a v-rack and you can fit in a huge tzippor with no problem.[p]mShark

Super Glide

Photo Egg,[p]Do you think a 22 pound bird will fit on a large horizontally?[p]I've cooked 15 pounders and didn't think they would fit (OK I never really tried to fit them either, I just went vertical).[p]Why do you think dropping the bird down would be a problem?[p]Mike

Super Glide

mollyshark,[p]Thanks,[p]I'm really suprised that a really big bird will fit, but OK, I'll give it a try.

WessB

Superglide,
You can see a picumentary of my 23# turkey cook on my website...in the cooks section..HTH[p]Wess
[ul][li]WessB`s[/ul]

fishlessman

Superglide,
the farm i get mine from are free range turkeys, they are longer than the supermarket birds and i dont believe it would fit. try and get a sort fat bird as i think a 20 pound free range bird would just squeeze in,

RRP

Superglide, at least 3 times now I've egged a 24.5 pounder horizonally. All that you have to be careful is to make sure the dome thermometer doesn't impale the bird.

Haggis

Superglide,[p]Think also about the 50 degree (+/-) temp difference between the dome and the grill level. If you cook vertically you will likely have the top overcooked/burned or the lower part undercooked.

Super Glide

WessB,[p]THANKS SO MUCH!!![p]This is actually a long story of how I have to do this.[p]I got my egg last September, and have used it constantly since.[p]Well, My Father In Law who prides himself on being a big time griller, saw it and loved it, but was happy with his Weber Kettles. The last time they were down her, I made some salmon for them, and that clinched it, he had to have an egg.[p]The problem is that he lives in Buffalo, NY and there are NO distributors near him... the closest is in Rochester about 80 miles away, and they don't have any Lrges in stock and can't get one by Passover.[p]Well, We're going up to the BUF next week and I said I would buy him an egg at my dealer and drive it up for him so we can cook the turkey. He always cooks big T-day turkeys on his Weber Kettle, but egged is so much better he's very excited. The only debate was whether to get a Large or an XL. I said I thought a large was big enough.[p]Boy am I glad that a big bird will fit. I'd feel like a real idiot if the LBGE was too small for what he needs.[p]Thanks again for the pics!

mad max beyond eggdome

Superglide,
here is a detailed link to how i do mine. .22 pounder in a roasting pan....
[ul][li]http://www.nakedwhiz.com/madmaxturkey.htm[/ul]

mollyshark

Superglide,[p]I did a 25 last year! [p]mShark[p]
[ul][li]Important Matzo Info[/ul]

Super Glide

mollyshark,[p]THAT WAS GREAT!!!!!!!!!!!![p]I just sent it to everyone I know!

Unknown

mad max beyond eggdome,
I remember this cook from a post last year.
What a great job of documenting. Your text and photos
are always perfect. What a beautiful bird...
I'm sure many people have cooked a big vertical turkey
on a large but your way looks hard to beat.
Darian

mad max beyond eggdome

Photo Egg,
thanks for the nice words. .. .and you are correct, there are multiple ways to do a successful turkey on the egg... .lo and slo, hot and fast, direct, indirect, verticle, horizontal, spatchcocked, etc. ...this is simply the way that i do mine. ..the detailed pictorial came about a couple of years ago when, in the weeks leading up to thanksgiving, lots of folks were asking lots of questions, but no one was posting a full methodology, so i got with the naked whiz to post mine... ..and last year we improved on it with the detailed gravy making description....it was a lot of fun to do. . .my daughter sydney helped with all the picture taking, and the whiz was kind enough to edit and host the recipe. .. .

Super Glide

mad max beyond eggdome,[p]Now if there were only a good way to make kosher passover gravy...

mad max beyond eggdome

Superglide,
LOL. . .. is cornstarch legal as a thickener?. . .how about some of that kosher passover cake mix, make a paste out of that and use it as a thickener? . ..as a minimum, take the crud with the butter, and add in the broth to have a nice 'au jus' for the turkey meat ...that's perfectly legal... .

mad max beyond eggdome

superglide[p]more i think about it... if cornstarch isn't legal....[p]take the crud, mix with the butter, add the white wine (sure, use kosher white), whisk till the wine is all reduced, then add the broth till you have a nice smooth au jus ....that should actually be pretty tasty. ..

Super Glide

mad max beyond eggdome,[p]Unfortunately, we're totally Kosher during the Seder... No dairy with the meat, so no butter allowed. And cornstarch is a no no, I think I can use potato starch, but it is usually pretty nasty.[p]Though you did give me a good idea, I can use the crud, mix it with some of the fat drippings, then the broth and wine.[p]Might be good

mad max beyond eggdome

Superglide,
schmaltz would work too....i'm also thinking that turkey au jus would be good to moisten up the matzo/mushroom stuffing my mom likes to make.. .[p]btw. . .make sure you add the wine before the broth. .. at high temps. ..let the alcohol burn off and the liquid reduce some, then add the broth last....[p]let us know how it turns out. ...[p]also, if you are following my roasting method, i guess you won't baste with butter ...that's ok too. . .if you can make up some schmaltz in advance, rub the bird with cold schmaltz and if you need some additional liquid in the pan to keep the drippings from scorching, you can always use some additional white wine or apple juice. ..that combination should be kosher OK ... .

Super Glide

mad max beyond eggdome,[p]I've had good success doing turkeys directly on the grid (both vertically and horizontally) with a pan underneath on the platesetter, so I'll probably do that, I'm a little afraid to experiment with any different methods with all the family being there). I just wasn't sure if a 22 pounder would fit. The BGE site only says 15+ pounds on its specs for the large.[p]Its our Passover tradition to baste the turkey with ginger ale, which actually works great. The sugar really browns the crust and the ginger flavor is really mild and nice. Schmaltz just isn't happening, but we'll use some margarine on the cold bird.[p]I'm really looking forward to this since usually the turkey is dry and bland, I'm looking forward to moist, smokey and delicious. The big joke is that this is the only week that my mother in law cooks, and I'm doing the big bird this year! [p]What grid temp should I use to get the skin nice and brown like yours was? I'll be using my Guru, and I planned on 325, what do you think?[p]Thanks for all the advice![p]Mike[p]

mad max beyond eggdome

Superglide,
sounds like you have a good plan. .. i didn't think about marjarine, DOH . . . .i think 325 is a good way to go (its how i roast em), and basting with the gingerale sugar thing (that sounds interesting and good btw, although i don't know how that might affect the drippings for gravy) oughta result in some good skin. ... [p]take some pics and let us see how it all turns out! .. [p]happy pesach[p]max

Unknown

Instead of the potato starch, use the Passover cake meal. It's just finely ground maztah meal (which is just flour) Or, if you don't want to buy a whole thing of the cake meal, just take your matzah meal and pop it through the food processor to make it finer.
I use this to make the white sauce base for my Passover mac-n-cheese. Instead of macaroni, use the kosher for Passover egg noodles.
Then just use margarine (I guess you'd have to find it without corn oil) instead of butter. Just watch it so it doesn't burn.

little sister