Our Turkey

Boccie

We used a 14.26 pound Purdue Fresh Young Turkey. Never frozen, nor injected.[p]Stuffed the cavity with an onion quartered, and one medium apple halved and not peeled.[p]Rubbed the bird down with oil and generously seasoned with Lawrys “Perfect Blend Seasoning and Rub” for chicken and poultry.[p]The grill setup was an inverted plate setter with grid on top. Plate setter used as a heat barrier. The turkey sat in a disposable pan on a small broiler pan to keep it out of the juices. Placed chicken broth in the pan for basting etc.[p]Grill was 325°. The lump filled full and I used hickory and pecan for the smoke.[p]I basted every hour for the first two hours then every half hour. Total cooking time was 3hrs and 40 minutes.[p]We followed Max’s suggestion and placed an ice bag on the breast for 20 minutes before putting the bird on the grill.[p]I’ll post later on the final results. We are on our way to my mothers for the dinner now so I haven’t had a chance to cut into it yet. I am sure it’ll be great.[p]If not I’ll lie and blame the bad meal on the side dishes. :-)[p]Boccie[p]Setup:
[p]OnGrill:
[p]Done: