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How big a turkey?

FarmerTom
FarmerTom Posts: 685
in EggHead Forum
SGHBubba12803  didn't look too complicated.  And will brining make that much difference on 1st turkey?  Kinda want to ease my way into this.  Need to start gathering up what I may need as I get the chance.  Not a store just around the corner out here.                    

Tommy 

Middle of Nowhere, Northern Kentucky
   1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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Comments

  • SGH
    SGH Posts: 28,989
    I can't help with the size of bird for a medium. I have the large BGE. Brining takes poultry to a whole new level. It's well worth it in my opinion. It offers a few advantages for sure. One, a brined bird will cook faster than a unbrined bird. Two, if you slightly over cook by accident the bird will not dry out as bad unless you really over shoot the finish temp. Three, by its very nature and all things being equal, a brined bird will be more moist than a unbrined bird. Im not saying that you can't cook a great bird without brining because you certainly can, but brining stacks the odds even more in your favor. My setup that you noted above produces excellent results my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • FarmerTom
    FarmerTom Posts: 685
    SGH    Having never done a turkey, don't want the wife to come home with one that won't fit.  Hopefully someone will know.  I know nothing about turkey sizes.       

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • SGH
    SGH Posts: 28,989
    @FarmerTom‌- I feel that someone with a medium will eventually see this and respond. But in case that they don't I will offer this. I have a Kamado Joe Jr. Its the same diameter as the small BGE. I can easily do a 12 pounder on it with plenty of room for air flow. I offer this as a reference and general guide.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Scottborasjr
    Scottborasjr Posts: 3,494
    I have a Large a Medium and a Small, I typically won't get a bird bigger then 14 pounds for the Medium but that also depends on what your setup is with your cooking grates and such. Just a guess but like @SGH said you can do a 12 pounder on the small, I'd say 14-15 on the medium and 16-18 on the large, but like I said it completely depends on your setup. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • FarmerTom
    FarmerTom Posts: 685
    edited November 2014
    SGHScottborasjr  .  As far as setup, I don't know what I need.  The simplest I have looked at (and I need to keep it simple) seem to just require the plate setter legs up, drip pan with grid on top of leg.  Aluminum pan with a small rack of some sort to set turkey on.  Will that sort of setup get the job done without compromising the size of the turkey?   

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    FarmerTom said:
     As far as setup, I don't know what I need.  The simplest I have looked at (and I need to keep it simple) seem to just require the plate setter legs up, drip pan with grid on top of letg.  Aluminum pan with a small rack of some sort to set turkey on.  Will that sort of setup get the job done without compromising the size of the turkey?   
    That will do it.

    If you want it even easier, spatchcock it, rub it, and do it raised direct. Easier and faster for me. The family does not care what it looks like tableside as long as it tastes good.  Sorry I can not help on how big is the biggest you can fit - I have a large.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
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    Caliking said:   Meat in bung is my favorite. 
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  • FarmerTom
    FarmerTom Posts: 685
    If it were for me, I might try spatchcock, seems to be a lot in favor of that.  But this may end up at In-Laws house, and they prefer everything traditional.  Better keep it the old turkey sittin in a pan.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Have you done a spatchcock bird?  If not, try it over the next week with a chicken. Not trying to talk you into anything - do what is best for you. I know that you want to keep it simple, but in case you think spatchcocking is difficult - it isn't. Actually I think it is easier and more forgiving.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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