turkey basics

Unknown

just got my big green egg and want to try the turkey on it, but i need to know it all, meaning: what is the best lump to use, what chips if any should i use, do i cook it directly on the rack or on a pizza stone, or v rack, or vertical roaster or what?, what is the best temp and how long per pound, what is your favorite brine, you know just a few minor details i need to work out. any help is greatly appreciated.

Shelby

greengiant,
You're pretty brave cooking the Thanksgiving turkey as your first meal. Luckily, it's pretty easy and gives you a chance to WOW folks right off the bat.[p]There are a lot of different ways. I cook mine indirect using a plate setter to hold the drip pan. I put my bird directly on the grid. I'll use a good bit of cherry wood cooking at 325-350*. At that temp, I'm looking at about 15 mins per pound.[p]Good luck and check back here for other suggestions and help!

grill'nMike

greengiant,[p]I usually light and stabilize the BGE @ 225 degrees. Add the soaked smoking woods (usually cherry, apple and sugar maple) to the charcoal and then place the bird directly on the cooking grid. I allow 20 to 25 minutes per pound and this is usually more than enough. I use a polder meat thermometer and remove the turkey when it reaches 170 degrees in the deepest part of the breast. Let the bird sit for 15 minutes then carve and enjoy![p]Happy Thanksgiving,
Mike[p]