Best Temp & Time for a 24 lb. Turkey ?

GrillMeister

I want to brine the 24 lb. bird, but I can't fit it in my beer fridge in a container and I'm leery of the cooler idea. I don't have a v-rack big enough for it either.[p]I intend to put the place setter in with a drip pan and put the bird on the normal grid.[p]What's the best temp & time for such a monster?[p]Should it be breast side up or down?[p]I'll be getting up early tomorrow to get this started.[p]Thanks,

Unknown

GrillMeister,
I use the Alton Brown method for turkeys and they are always great.. this last Thnaksgiving was my first on the egg and it was outstanding!...[p]Basically I just use his oven method on the egg set up for indiorect cook with the plate setter...[p]Procedure is like this...Brine bird (12 to 24 hours).... pat dry... put in cavity herbs, mire poix whatever flavorful mixture you like, just not bread stuffing.... coat breast with butter or olive oil (I find butter browns and crisps better IMO)...[p]Make a Alum Foil breast sheild... (place foil to fit the shape of the entire breast) and then remove and set aside for second stage of cook....[p]Cook at 500F for 30 min in v-rack breast up (browns skin)...[p]Drop temp to 350 replce breast shield and cook until breast meat registers 165. I think it takes about 15 to 20 min a lb (can't remember exactly hence the range)[p]Pretty easy.... I don't add smoke but you could if you would like...[p]Expect the juiciest most flavorful turkey you have ever sunk your teeth into!

GrillMeister

Nardi,[p]Thanks. I'll give it a try.[p]Does it stay breast side up for the whole cook?