A little bit of Turkey bragging

Unknown

I just need to do a little bit of bragging and get it off of my chest. I ran a retreat this weekend for about 40 people, feeding them for three days off of my Large BGE for lunch and dinner. I decided to do spatchcock chicken on Saturday night, and while everyone was hesitant about the name, there were no complaints on the results.[p]However, my coup de grace was Sunday night. I cooked three, thirteen pound turkeys on my BGE. All at once. I only had one vertical roaster, so the second and third turkey were beer-butted with Foster's oilcans. (The big ones fit perfectly, though a bit unstable)[p]All three turkeys came out perfectly after about 3.5 hours at aprox 300 degrees. I'm not sure what the internal temperature was in the end (the BGE thermometer wouldn't fit with all that meat on the grill) but they turned out perfectly.[p]By the end of the weekend, everyone was a convert and I've already had two people ask about where they can get a BGE for themselves. [p]Mission Accomplished.[p]Thanks,
WGBV

Bordello

William G. Brownlow,
WOW, I wouldn't have thought you get 3 birds that size in there. You should be proud of yourself.
Happy Egg-n
New Bob

TRex

William G. Brownlow,[p]Glad to hear you had so much success with the turkeys. I'm planning on trying my first turkey this weekend on my medium. Did you do whole turkeys or just turkey breasts? Did you cook them direct with the V-rack and a drip pan? Did you brine the turkeys first? If so, how long and what brine recipe did you use? Thanks for all your help--I'm hoping to have the same success that you did.

The Naked Whiz

New Bob,
Anybody can GET them in. What he should be proud of is KEEPING them in! :-)[p]TNW

Bordello

The Naked Whiz,
You mean before they had a chance to fly away???????? ÜÜÜ
Cheers,
New Bob

Unknown

New Bob,[p]I didn't brine any of them. I had one vertical roaster and two half-empty oilcans of Foster's beer.[p]Keeping them in there was a bit of a challenge, especially since I rotated them where they were touching the walls of the Egg and each other (for the golden brown skin).[p]Also, checking the meat temp was an exercise in how many college-educated men it took to keep them from falling out when you opened the lid. (About 5, one for the flashlight, one for the lid and one for each turkey)[p]The only disappointment was the fact that no pictures recorded the event.
WGBV