Turkey on the PK360 anyone?

[JackJ]

First time in maybe 15 years that I won't be travelling to see family for Thanksgiving, so the Turkey is on me. It will just be four of us, but we love the leftovers, so I'm thinking a 12 - 14 lb bird. I've always wet brined in the past, so probably will again, but I've gotta do a little research here. I'm the only one who craves crisp skin, and while I've achieved it with wet brining, it's sometimes been over salted. Might still dry brine, I dunno.

I think I'll add maybe just one apple or pecan chunk at the start for a hint of smoke, but I'm not going for "smoked turkey" as my goal. And while spatchcocking is a surefire way for great results, I want the classic Norman Rockwell bird on a platter, so no carving until it's time to eat.

To even out the cooking, I'm thinking of starting it inverted on a V rack for the first hour, with legs pointed toward the hot zone. Then maybe each side up for 30 minutes or so. I know there's a lot more heat at the top of the interior than at grill level. Then finishing breast side up to get the skin crisp. I'll be using a Fireboard with multiple probes so I can keep track of internal and external temps.

Thinking I'll also use some FOGO lump I've got, trying to keep temps in the 325 - 375 range, and getting cleaner smoke than with briquets.

Curious to hear anyone else's plan on doing a classic Roast Turkey on a two zone charcoal grill, especially a PK!

Happy Thanksgiving!

[bbqLuv]

Big bird for four people, but I too like left overs. Pot Pie, soup, sandwich, turkey salad, etc. etc. and the list goes on and on . . .

[Troutman]

Oooh pot pies. They are sooo under rated. Maybe I’ll do a series, smoked pot pies !!!

[bbqLuv]

That would be great, Mr. Troutman. Look forward to the series.

[HawkerXP]

I don't know about all the movement but worth a try. When I've used the kettle I did have to tent the breast and foil the leg ends to keep from getting too done. Nowadays we use the PBC.
Good luck and Happy Thanksgiving!

[jfmorris]

Personally I think a spatchcocked bird presents very well, and you know it will cook more evenly and faster than a whole turkey. Plus less concern of that vertical temp gradient. Also less likely to hit the dome of the grill...

Let us know how doing it this way turns out, as I am sure your experience will help someone else.

[mrteddyprincess]

I am doing a turkey breast on the PK360. Did one last week and it was just about the best turkey I've ever tasted. Finished IT at 155 F. I spatchcocked the breast. Good luck and show us some pics!

[JackJ]

Sorry, I forgot to take pictures, but the bird was a great success. Smallest fresh bird I could find was 14 lbs, so that's what I went with, and did an 8 hour wet brine following a Cook's Illustrated book recipe. I did start it inverted for the first 75 minutes, and then attempted to turn it on its side. But the bird was too wide and I couldn't close the lid, so I did another 30 minutes upside down and then finished breast side up. Had the legs pointed to the hot zone the whole time with the drumstick ends covered in foil to keep them from burning.

Total cook time was about 4 hours, and I pulled it with the breast at about 164F and the thigh at 174F. Just about perfect. This was my 12 year old daughter's first turkey not cooked by her grandpa, and he takes it up probably 5 degrees higher resulting in breast meat that's a little dry. But this year my daughter proclaimed, "I didn't know I like turkey this much!"

The only slight disappointment was that the skin, while browned, wasn't as brown or as crisp as I would have liked. Still edible and good, but not poultry skin nirvana by any means. I thought about hitting it with a propane torch, but was busy enough with sides that I decided not to give that a try.

We'll be just us four for Christmas this year, and while we traditionally do a standing rib roast, I might try for turkey again, as everyone seems to like it at least as much, and it's a whole lot less expensive.