Cooking a 19lb turkey and have questions???

BHE1

I'm am cooking a 19lb turkey for a rotating dinner party (plus it is a dry run for Thanksgiving)! I have the link to Mad Max's turkey and it looks like a really good recipe. Just wondering if anyone has cooked their turkeys with a vertical rack? I'm wondering which way would be better---rack or roasting pan?

Thanks for the advice.

BENTE

if you are doing mad max go with the pan..

i did a beer can turkey one time with a can of fosters beer. i left the grate out and just used the platesetter.. turned out pretty good.. i also spatchcocked one one time just to see if i could.. but for my money the mad max is the way to go



HTH

Weekend Warrior

The picture of the turkey in my profile was exactly 19 lbs. and was done last Thanksgiving. It worked perfectly fine in the roasting pan. You wouldn't want to go too many lbs. larger though. Mark

ChitownBBQ

I've done spatch & veritcal and smoked.

Smoked was the most pain, but got the most raves...

Brined for 3 days (water, bourbon, salt & pepper)

Smoked for 11 hours.

Thigh meat came off the bone when I put the thermometer in to test...

I will be doiing another for Thanksgiving this year - or so I have been informed...

It's all good!

jeffinsgf

I've got my first Mad Max going right now. I had one SNAFU, thankfully early. My roasting pan is a bit too big for the bird and the juice boiled dry in the first hour, thus ruining the pan drippings. I took everything out and scrubbed out the pan quickly, then put it back in with a lot more wine and water.

Here it is about a half hour after putting it on and about a half hour before the boil dry.




Two and a half hours into the cook and all systems go!

Smells like heaven.

Ross in Ventura

Kevin,
What are the ratio for the brine? And Temp and smoke?
Ross