As planned, I cut up three turkeys into pieces and brined them for 24 hours. On the morning of Thanksgiving started with my 26’r and placed the three breasts on it. Temp around 375 degrees and using indirect method.
An hour into cooking
I love the space on the 26r, 3 whole turkey breasts with room to spare
Set up my 22.5 performer for indirect cooking as well. I then placed some of the Turkey thighs and legs
Then placed an extra large BGE extension rack over them
And placed the remaining pieces on top
I really like this rack; it doubles the space of the kettle
I also placed the rotisserie ring to allow more heat and air circulation around the turkey pieces
One hour into cooking
2 hours later the turkey breasts were done on the 26r. I really dislike those built in thermometers, but I had to leave them in so I wouldn’t have a big hole in the skin and the breast meat.
And the legs & thighs were done 1.5 hours later
All the pieces cooked evenly and without rotating or moving them around. The expansion rack worked great!!
It was a successful cookout and the turkeys tasted great!!
The brining process was also successful, since I could taste the seasoning all the way to the bone
Topic: Thanksgiving 2015 (Read 1367 times)
