smoked turkey

jake42

Looking forward to smoking my first whole turkey. I was going to use the inverted platesetter with drip pan at about 350*. Any better ideas?[p]Thanks

Jo

jake42,[p]OOHHH Jake! You gotta do the Apple-Brined Whole Turkey from Wiseone's cookbook! It's the best thing you've put in your mouth![p]You didn't mention...vertical rack, right?[p]Let me know if you don't have Wiseone's cookbook, I'll be happy to email you the recipe!

RRP

jake42,
my tried and true rule of thumb from the last five years is 325° dome and remove bird at 165° breast temp, absolutely no peek except from down thru the dome. Count on 20 to 25 minutes per pound. After removing from Mr Egg and placing on counter top loosely tent with foil for no less than 20 minutes before carving. The "drive them nuts secret" is to place a large peeled white onion in the center of your established coals right before placing Mr Turkey on the BGE. Try it...you'll like that subtle flavor enhancer...

Shelby

jake42,
That's the way I've been doing mine. [p]I've tried the V-rack and found that leaving the turkey in it causes the turkey to take somewhat the shape of the rack, thus making difficult to lay flat for carving.[p]I've tried a vertical roaster but with the inverted plate setter and a 20+ pound bird, the dome doesn't close.[p]So, I go with the inverted plate setter with a drip pan and lay the bird directly over the pan. Works great![p]Good luck and good eating!

jake42

RRP,
Thanks, are you usinig a plate setter with drip pan?

Unknown

Jo,
This sounds great,could someone email me this recipe?
Thanks