figured I would just write in here instead of making a new thread. Got a 14 pound turkey. I am def going to dry brine the night before.. I wasn't able to get the hook in time for thanksgiving, does anyone ever use the grill grate? Figured it would be so much easier than hooking it up and just putting the rebars in after the turkey is down on the grate. Anyone cooked this way? Pros and Cons to why I should just use my hooks and hang it? Just want to get it right the first time. Thanks in advance!
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I've thought about this many times, and I keep thinking I'd just cook a spatch'ed turkey on the grate myself. Still drippings, still relatively equal heat, 1/2 the hassle of hooks. Unless it was so big it wouldn't fit like that of course. If it's too big too much air might get trapped under the cavity and cook the bottom too quick, then hanging would be better. But alas, I've never dunnit either way.
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