22 LB turkey

[jimz]

So picked up the bird and it came in a wee heavy. Im torturing myself on how to cook. I want to spatchcock for speed and even cooking. I have a 26" charcoal along with a 18" WSM. Most important to me is the gravy though and if i spatchcock I dont think I will get drippings to collect. I have also made a 12" extension ring for the 26" that i made to accept my rotisserie that i haven't even used yet. Its a fresh local bird and will be brine tonight. I guess if i roti it i can get drippings with a pan below. Any suggestions? Would love some input.
Happy thanksgiving to all on here this has been a great source of info for me.

[bladz]

Roti!  I've done a 21lber on a 22" with no problems. Truss it good and have a great Thanksgiving.

[JEBIV]

+1 on the roti and pan for drippings, and you will have a Happy Thanksgiving ! enjoy

[jimz]

Thanks guys the roti is heavy duty rated at 50LBS so I should be good there. Any concerns of it drying out as 20 min a pound will be 7 hours on the grill!!!

[Travis]

I agree with the roti. I would just take note of the coal placement and heat when doing it. A 20 lb. will obviously need some time to cook so don't get it too hot or use much wood (if you choose to) so you don't get the skin too dark. Placing the coals more towards the thigh end will help for more even roti cooking and if it does start getting dark, you CAN use aluminum foil even when doing a roti bird. Just have to be mindful. I've never done one that big before. Have fun!


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[lksdrinker]

Thanks guys the roti is heavy duty rated at 50LBS so I should be good there. Any concerns of it drying out as 20 min a pound will be 7 hours on the grill!!!

hmmm 20 minutes a pound?  sounds a bit long unless your bird will be stuffed?  I'll be doing a 14 lb bird on the roti tomorrow and am planning on 11-14 minutes per pounds. 

[jimz]

I was on the upper end I will plan for the same


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[Mike in Roseville]

You can spatch it and still get drippings. Put a large foil pan on the charcoal grate of the 26" and cook it indirect. You might have to bend the corners up a little, but it will fit under there with your fire on the opposite side.

If you spin, I'd suggest putting some fire bricks between the coals and the pan (or use an SNS). The pan drippings might start boiling off over the long haul.

Last resort, get some turkey legs (or preferably thighs), dry brine them and roast them oven tonight. You'll have backup drippings and some extra turkey that you can chop for the gravy/stuffing. I always keep a little carton of gravy on hand as a last resort in case it all goes to crap. Hasn't happened yet.

[jimz]

I'm spinning it today guys. Thanks for all the input. Picks to come.


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[jimz]

Ready to hit the grill


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