My TG Practice Run

[PGH_RAM]

I want to use my 22" Weber Master-Touch to cook our Thanksgiving Day bird, but I didn't want the big day to be a big experiment. So, I got a practice turkey.

17 pounder, not pre-brined. I simply dry brined it with Diamond Crystal kosher salt (1/4 c) mixed with baking powder (1 tbls) for a day.





I split a full chimney of Costco Kirkland coals between two baskets and had some overflow that I placed along the wall of the kettle on the dark meat side. I put a chunk of apple wood in each basket.



My grill temp started at about 400°F until it settled down and generally held at around 365°F, with a couple of small spikes when I added fresh coal.



It took about 2.5 hours for the white meat to register 160°F and the dark to register 185°F. (Side note: I really love the new ThermoWorks RFX. Not a single hiccup in the data stream through the entire cook.)



It really turned out great. Most of the skin was crispy, the meat was succulent, and the drippings made some great gravy. The Official Turkey will get the same treatment on November 28th with just a couple of tweaks. I don't think I'll put so many coals under the legs next time and I will probably sew up some aromatics in the body cavity. I'll probably double the wood chunks for a little more smoke flavor.



T-minus 13 days!

[Panhead John]

Great looking bird! 👍

[Purc]

A beautiful turkey. I have 2 frozen birds left. I will do one as you did on my Weber, roti and Costco briquettes and the other one smoked on the Bronco. 2 weeks ago, I roasted a stuffed one in the oven in a Reynolds oven roasting bag because I love stuffing. Thanks for sharing.

[TripleB]

Great thinking. I don't know how many times I thought I had a big cook all figured out to only run into issues when actually performing the feat.

Great looking bird. Love the crispy skin.

Cheers

[realdocBBQ]

That's definitely an awesome-looking bird! Good job, strong work, sir! I do wish I had a spinner, I'd like to do something similar.

[jfmorris]

Looking great, and I think you decided me on using the Weber kettle rotisserie again. Your plasticky trussing gizmo reminds me that I dropped money last year on one of those Turbo Trusser contraptions, to make it easier to spin the bird. Might as well use it again, as I've not gotten my $20 worth if I just used it once!

I need to get the RFX at some point, but will have to just use my Thermopen to check every few minutes as it gets near the end of the cook.

[Grillin Dad]

I love the rotisserie for turkeys. It can handle however big a bird you want, you get drippings (something I don’t get with the PBX), and it’s nearly idiot-proof. My only complaint is that the charcoal (I use KBB) is always dying out toward the end, so the last 15 or so degrees take forever. But that very well could be me.

[RichieB]

I suspect Cowboy would give you more than enough time for a spinning bird.

[Grillin Dad]

Panhead John and realdocBBQ I've tried B&B and I've found it burns a bit longer. But KBB are the only briquettes I can get locally, and I feel silly mail ordering charcoal.

[jfmorris]

I add a few scoops of charcoal mid cook when spinning my turkey. Be sure to put down some unlit before pouring in the lit on top of it as well, when banking the coals.

[RonB]

It's just my wife and I now, but when there were more people, I always used the rotisserie for turkeys.

[RichieB]

Looks fantastic! How many temperature probes did you use?

[PGH_RAM]

Two, one in the breast and one in the thigh.

[yakima]

Looks like a Costco cutting board.

[PGH_RAM]

Good eye!

[radiodome21]

Nice. That’s going to be my plan though I’m using only my SNS insert basket. Also thinking of buying that turbo trusser too since I’m not very good at tying my birds.

[jfmorris]

Yeah, the turbo trusser was a good purchase last year. I don't bother trussing chickens usually, as on the kettle, I don't care of the chicken legs are flopping a little. But for the turkey, the turbo trusser worked out well to hold things together and steady.

[jfmorris]

Are you spinning the bird, or just putting it on the grate with the SNS insert? I would not bother with the turbo trusser unless also putting it on a spit.

[radiodome21]

I’m putting it on the spit. I bought the SNS rotisserie set last year. I’ve used it about half a dozen times with great success. I’ve only spatchcocked my turkeys before when I did them in my WSM and kettle.

[HawkerXP]

Bird, bird. bird...birds the word.

Nice lookin bird!