Turkey

Sixpack1 · November 2014

Has anyone done a whole 16 lb turkey on a BGE. Looking for some pointer so I don't ruin the T-Day meal. Thanks in advance....

rosco · November 2014

I've done a few and from my past experience the smaller the turkey the better results. I'm to the point now where I just cook two 12lb birds, one egg, one oven. To keep the bird from drying out on the egg keep the dome temp 300° or higher and rub a stick of butter under the skin. I would consider spatching the turkey as well, this helps combat against dryness. Every little thing you can do to retain moisture helps (brine). Also, it is really easy to over smoke turkey so go easy on the wood chunks.

Sixpack1 · November 2014

Thanks Rosco, I'll take your advice and do a smaller bird.

dldawes1 · November 2014

There are several current threads going now about turkey. Scroll through the forum and check some out.

Not trying to be a smart ellic...just trying to help !!!!

GrannyX4 · November 2014

MDSH just finished cooking 2 14lb turkeys. He did them raised grate, indirect, 350. He started the birds with the legs facing the back of the egg. After one hour he rotated the bird one third to the right of center. After an hour he rotated the bird one third to the left of center. One bird took 3 hours and the other was 3:15. They were his best birds to date and were cooked to perfection. ;;) forgot to mention that he cooked them in a rib rack directly on the grate with a shallow drip pan on the plate setter.

Turkey

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