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turkey advice

plbrmnplbrmn Posts: 1
edited November 2011 in EggHead Forum
Cooking a 24# bird tonight. Did a 14# a few weeks ago and let it go for about 10hrs at 225 and it turned out ok. Really paranoid im going to ruin it cooking at 225 again. Last time was for my family, this time its the thanksgiving bird for 20 people... can anyone alleviate my fears and prevent everlasting shame?


  • go up to 325,  Rub with olive oil, kosher salt and fresh ground peppercorns.
    I grill therefore I am.....not hungy.
  • I just did one, created a rub of equal parts black pepper, garlic salt and old bay, rubbed olive oil on entire bird, coated with rub, smoke indirect at 350 approximately 20 minutes per pound.
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