Turkey Question

Unknown

I've never cooked a turkey on my egg and a friend of mine wants to cook an 11 pounder on his large. He would be cooking it direct. What cooking temp and what kind of time frame should he expect ? Thanks in advance.

Unknown

Mitch,[p]I do mine at 350 (just like an oven) but indirect with a platestter... I put my pan with chopped veggies on the grate on top of the plate setter and then my turkey in the pan to catch the juices and make some gravy post cook. If you want the skin to brown rub it down with a little oil.... I think about 15 to 20 min per pound... I cook them until the breast meat registers 163 (allowing for a few degrees of carry over to get you to your final thermal destination of 165)[p]Egg'd turkey is great stuff![p]Enjoy, [p]Brian

tn slagamater

Mitch, I would cook this indirect also. Put a pizza stone, plate setter, or a pan on a lower grid below the bird to deflect the heat. Otherwise, the turkey will char where it faces the fire.The breast will dry out rapidly over a temperature of 160 degrees, so I would follow Nardi's instructions and remove when the breast is 160. Let it rest wrapped in foil. YUMMY

QBabe

Mitch,[p]I just did one a few weeks ago that turned out fantastic. Setup was indirect with platesetter, drip pan and v-rack. Temps 325°-350° and our 20lb brined bird took about 5 hrs.[p][p]Have fun!
Tonia
:~)[p]
[ul][li]Maple Brined Turkey Post[/ul]

Shelby

Mitch,
I agree with everyone else...indirect at 350*. I use 10-12 mins per pound as an estimate. Like others, I use an inverted plate setter with a drip pan. I do not use the v-rack as I found when I did it, the turky molded itself to the rack and wouldn't lay flat to carve. I put mine directly on the grill over the pan.