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What size Tutrkey can I fit on a LGBE?

BlazerBlazer Posts: 47
edited 1:48AM in EggHead Forum
I want to cook my first Turkey on my Large BGE placing it directly on the grate... no roasting pan. I will use the plate setter (legs up) with a drip pan on it, then the grate on top of that. With this setup, what do you suppose is the largest turkey I can cook without the bird hitting the dome or the thermometer? Also with this setup, should I use the regular grate or the cast iron one? Thanks...


  • Rick GRick G Posts: 172
    With the set up you are describing...not a big one. I cooked a 21# turkey for T-giving in a roasting pan on a plate setter (legs up) and it just barely cleared the dome. If you put the grate on I would think that would significantly raise the bird thus reducing the size of the bird. Just my opinion, I'm sure other eggsperts will have more data for you.
  • FlaPoolmanFlaPoolman Posts: 11,676
    If your using the setup you described spatchcock'ed would be your best bet
  • thebtlsthebtls Posts: 2,300
    Here is a 14 pound on plate setter and no grid in drip was just about the limit...but cooked perfectly ON A V RACK however. I placed a pizza pan on the platsetter to get the heat away from the drip pan so the juices wouldn't scorch...and easy to get to for basting by the way.
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  • RRPRRP Posts: 22,809
    Not sure why you want to use the plate setter, but without using one I've egged a 24.5 pounder using a roasting pan with v-rack. Just be sure to remove the thermometer clip so you can close the dome and then insert the thermometer - otherwise you will probably impale the breast.
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  • I agree with the others. Why use the grate?

    Last Saturday at a friend's house, he placed a roasting pan on top of fire bricks on top of the grate in his LBGE. We smoked a 28 lb. Butterball turkey and fed ~20 adults and 12 kids. I didn't even know turkeys grew that big, and I expected a tough old bird, but it was delicious. Had to remove the thermometer from the dome and stick it in the daisy-wheel to get everything to fit.

    The 28lb. bird went on at 10:30 am and finished at 4:00 pm. Temp was around 325.

    He told his wife to buy a 20 lb. turkey. She said there was nothing in between 14 lbs and 28 lbs, so she bought the big 'un.
  • Celtic WolfCeltic Wolf Posts: 9,773
    If this is your first bird on the eggs I suggest you do follow the instructions found at the following link.

    Mad Max Turkey

    No grate involved at all, but it does use a roasting pan.
  • Max is the king of turkey! Icing the breast is a very clever technique. You should do that no matter how you plan to cook it.
  • RollocksRollocks Posts: 570
    I used the frozen lemons on the breast for my last turkey. Turned out great.
  • BlazerBlazer Posts: 47
    Original poster here... I wanted to try cooking the bird on the grid because I have 2 roasting pans but both have handles that make them too large(long) for the egg. I just bought one of those disposable aluminum roasting pans and can use that but need a way to elevate it off the inverted plate setter. I have the 3 BGE feet but the bottom of those disposable pans is pretty flimsy.

    How about a turkey sitter?
  • Using the PS on a large BGE I have cooked a 22 lb bird stuffed. I put about 3/4" of water in a 9" X 13" pan along with celery, onions, salt, pepper & the neck & giblets on the inverted PS, then the grate & then the bird. When the bird is pulled (not to exceed 160 internal) I use the "broth" & giblets to make an unbelievable gravy. I have not cooked a bird inside since the first time I used the BGE 6 years ago.
    Good luck, Bart
  • I recommend the Mad Max method. I place the bird on an inverted cake pan inside the aluminum pan on the egg feet. This setup is on the place setter. Works great.
  • My first cook on my NEW Lg. BGE was a huge turkey! If memory serves it was a 22 pounder. I did it with the plate setter, drip pan and the grid. It was a tight fit, but it fit!
    I do have my thermometer (in the dome) spaced with a wine cork so that it just protrudes inside and that is a major factor to consider with a big bird or anything cooked high in the dome.
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