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Turkey
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corey24
Posts: 386
Approximately how long will it take a 15lb turkey to cook indirect at 375-400? Thanks guys!
XL Egg Owner Since Dec 2013 - Louisiana
Comments
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I would think around 3 hours.------------------------------
Thomasville, NC
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I did an indirect spatchcocked 15# bird on Thanksgiving in just a little over 2 hours at about 350
Cincinnati
LBGE, Weber Kettle
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I figure around 12 mins/lb indirect at 350-400*F so the above 3 hour estimate from @tarheelmatt is right there. This is for a non-spatched and unstuffed bird. YMMV-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Last Sunday, I did a 14lb in just under 2.5 hrs, raised direct @ 350. It was spatchcocked and brined.The bird fed the extended family and I made a nice broth out of the carcass and bones. First attempt on the egg and prob the best I ever did (in a previous life, I used to use the gasser).Of course, I've got no pix, so it didn't happen.It's a 302 thing . . .
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we did a 14lb bird spatchcocked indirect in 2 hours at 375 for thanksgiving...great finished product....don't forget to ice the breasts...
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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Would direct vs indirect change cooking time?
XL Egg Owner Since Dec 2013 - Louisiana
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corey24 said:Would direct vs indirect change cooking time?It's a 302 thing . . .
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Now you guys have be debating raised direct spatchcock. That's how I cook chickens. I honestly just thought that the skin would burn with the longer cook time. Chicken gets just right in 1 hour but this is 2-3 times that long. So the skin is ok for 2 1/2 hours for direct heat on turkeys?
XL Egg Owner Since Dec 2013 - Louisiana
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corey24 said:Now you guys have be debating raised direct spatchcock. That's how I cook chickens. I honestly just thought that the skin would burn with the longer cook time. Chicken gets just right in 1 hour but this is 2-3 times that long. So the skin is ok for 2 1/2 hours for direct heat on turkeys?Went on the grate at 8:45 am, people arrived at 11, I pulled it off about 11:15 @ an IT of 165 in the thigh. It rested for 45 minutes and I carved at noon. Juiciest bird I ever had. Skin was crisp and not burnt at all. It cooked up high on my homebrewed raised grid and I had what was supposed to be a drip pan on the lower grate to catch the juice and prevent any foul smell (pun!), but I filled it 1/2 way with cider, rub and a sliced onion. I don't think it added flavor, but I didn't want the pan to burn up. (Pan was raised a bit above the lower grate sitting on copper plumber's elbow joints but even with the cider and drippings, it cooked way down.)It's a 302 thing . . .
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+1 on spatchcock. It's quick, good and fun to say.
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Spatchcocked a 12 lb for Thanksgiving, 375 indirect, perfect in 2 hours. Ditto what theyolksonyou posted!
Craig
Cockeysville, MD
LBGE and a large list of stuff I want
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How do you 'ice the breast'?
XL Egg Owner Since Dec 2013 - Louisiana
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Exactly like it sounds. Put ice packs on the breast for at least 20 min to try to get the differential between finished temps vs the thigh
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And you take off just before putting on grill? How long you leave them on before?
XL Egg Owner Since Dec 2013 - Louisiana
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Yes. Take them off just before. Leave them on at least 20 min. You're shooting for final temp 165 breast 185 thigh. That's after rest so I'd pull between155-160 breast
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