I found out today how pleasant it it to indirect roast a 20 LB turkey! I am new to the pit but not to grilling, cooking, baking ... I injected the turkey with Costco's finest XO cognac (french import) on Sunday and he got spiced up a bit and filled with some herbs and lemon grass.
Using a Primo XL kamado and their ceramic heat deflector rack over Jealous Devil - Quebracho Blanco (Paraguay) and a topping of Rockwood Lump (Missouri). The juice pan was then laid with about 50 / 50 organic chicken stock and water, a cup of fresh apple cider, celery, onions, mushrooms, carrots ....
Using a Thermoworks Smoke and an MK4 instant read I was running a dome temp of 340 - 350 and directly over the pan was at 300. I wrapped the legs and wings after 1.5 hrs and basted a few times for the remainder. I did not have the necessary head space between the pan and bird and when the breast was at 155 or so I rolled it on its chest to crisp up the back at 2.5 hours.
Out of the "brick oven" @ 3 hours - Simply wonderful! Thanks Meathead Goldwyn for the fantastic, informative piece! I knew what to do and what to watch out for!!
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