First Time Whole Turkey

[WinnipegKettle]

Going to attempt my first whole turkey on my Performer. Should i use the snake method or bank up the coals on each side with a drip tray underneath. Should i brine it the night before? Turkey is about 10-12 LBS. Any suggestions would be great and thanks. Oh ya i'm not afraid to experiment with it i always have Chinese or pizza on speed dial if i end up with burnt bird.

[hawgheaven]

I like the drip tray method. Works well, and keeps the mess down.

[LightningBoldtz]

If I brine, I do it 2 days in adv.

So like on Thanksgiving on a Thursday I brine overnight on Tuesday then take the bird out on Wed and let the bird sit in the fridge Wed to Thursday.

[hawgheaven]

Oh, and yes... brining is key.

[kettlebb]

I have not brined a turkey and we haven't had dry turkey yet. I always use a drip pan and use baskets for the coals to make an indirect setup. If you use any wood for smoke use very little as poultry takes the smoke very easily. If I was cooking a turkey today I'd  spatchcock it.


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[jd]

spatchcock the turkey would be a great way to go

[stev]

If you have a colored kettle use baskets next to a drip pan. I have crazing on one of my reds from banking coals. Brining and drying per @LightningBoldtz is a great plan. The brining makes the meat moist and succulent and the drying makes the skin crispy.

[JordanW]

Brine for 24hours, dispatch (spatchcock), EVOO (optional), dry rub, bbq indirect 300-350 to 165* IT (at the thigh).

At least that's how I do it. Tons of ways. And yes, don't forget your drip pan-

[WinnipegKettle]

Thanks for all the tips. Brining is key so that's a must. Well we will see how it goes.

[WinnipegKettle]

Well the turkey turned out great after having go fiddle with the charcoal(snake method) for the 6 hours it was on i just couldn't get it to stay lit.I used Royal Oak charcoal from Walmart which i have never used so maybe that was part of  my problem. After i piled the coals up and turned the bird even 20 min for the last hour or so it went a little smoother. Now the juices were still running red(after the six hours at about 250F) so i had to put it in the oven for a half hour longer. I'm thinking it was still a bit frozen in the middle as i really didn't give it enough time to thaw out of the freezer as the bird was way bigger than i thought. I used the broiler pan from the old stove which i filled with chicken broth breast side down for the first 2 hours then flipped it for the remainder of the cook. As much trouble as it was i would do it again.

[1buckie]

Soldiered on thru some difficulties on that one!!!

You can go somewhat higher heat & still be oK......snaked charcoals may not quite getcha up high enough temp, but I have burned around 320f for extended periods that way before, so who knows, if you were to pile them up good?

I like the "down in" setup......it's a little tricky, as getting the burn too close or too hot can singe the outer edges of things....



See Here:

http://weberkettleclub.com/forums/grilling-bbqing/favorites-part-two-turkey/msg80545/#msg80545


Maybe some possibilities.....glad it still worked out.....big pieces like that are worth the time it takes!!!

[JEBIV]

Soldiered on thru some difficulties on that one!!!

You can go somewhat higher heat & still be oK......snaked charcoals may not quite getcha up high enough temp, but I have burned around 320f for extended periods that way before, so who knows, if you were to pile them up good?

I like the "down in" setup......it's a little tricky, as getting the burn too close or too hot can singe the outer edges of things....



See Here:

http://weberkettleclub.com/forums/grilling-bbqing/favorites-part-two-turkey/msg80545/#msg80545


Maybe some possibilities.....glad it still worked out.....big pieces like that are worth the time it takes!!!

@1buckie I like that method as well but in my 26 which makes it a little easier

[WinnipegKettle]

Yes next time i will turn up the heat.

[mlewkowicz]

I've been barbecuing the turkey on thanksgiving for 30 years.  Turns out great every time .  Here's my technique.  I get a full basket of charcoal going.  I made a rectangular of a piece of 2in sheet metal (I'm too much of a cheapskate to buy those baskets). It's 6"x 17" and I put in the center.  I pour the hot coals evenly on both sides.  Then I take about 6 cups of those used bits of charcoal (did I say I was frugal?) and spread them evenly on top of the hot coals.  Then I take about 40 new briquettes and split them evenly on top of the used charcoal.  That way I don't ever have to add additional charcoal (oh, did I say I was lazy, too?).  I put the turkey in a pan so I can collect the juices because, it's all about the gravy imho.  I don't bother with brining (lazy, remember?).  I slather the bird with softened butter and only baste once or twice the first hour.  I use a meat thermometer to determine doneness. 

[WinnipegKettle]

End result....