First timer.... cooking question on turkey

sholedc · November 2010

2 questions. I brined the turkey for 24 hours using a recipe that was given to me. The recipe does not call to add any kind of rub or anything prior to putting on the BGE. Do yall put anything on it in addition to brining, or just as is?

Also, the recipe calls for the turkey to be cooked standing up on a stand. But my turkey is too big to do that. So I turned the place setter upside down with the legs sticking up and placed the turkey on the stand directly onto the placesetter (with a drip pan). Will this work or is it too close to the fire?

civil eggineer · November 2010

You could add pepper to the outside but the meat will have enough salty flavor. You really don't need to add anything (that's what I do).

Place platesetter legs up, drip pan in the platesetter cavity and is best if you place some foil balls, etc. to create a gap between platesetter and drip pan. Place grill on top of drip pan and turkey on the grill.

Firetruck · November 2010

The setup is ok, you may want to put something between the setter and the drip pan so the liquid will last longer. I add some evoo and a light coat of bad byrons but any rub you like will work. Also some paprika will add nice color. Keep an eye on it and tent it with foil if it begins to get too much color. you can always take it off at the end to darken it up if necessary

good luck

First timer.... cooking question on turkey

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