Well, change of plan. Instead of prime rib we are having a ham with the turkey. I just didn't think the two went together. If we are having prime rib, everyone is going to want it. This way, if people don't like turkey, they can have ham, but a lot of people will want turkey or both.
Anyway, now I have to decide if I should do the turkey on our Memphis Advantage pellet grill or the Weber kettle. The pellet grill has the advantage of being just set-and-forget, and I'm not looking for a lot of smoke flavor on the bird. I've never done turkey or a whole chicken on the pellet grill. We do cook chicken thighs on it, but we cook them low and slow. I'd still plan on running at 325 - 350 and deconstructing it.
So, pellet grill and keep it easy, or will I get a better product from the kettle? If I use the pellet grill, should I use the upper rack. That's what I normally do with ribs, brisket and chicken thighs.
I may just do the ham in the oven, although I could do it on whichever grill I don't use for the turkey. Either way, I want to heat it low and slow just to around 140.
If you don't care about smoke, use the pellet grill. It is much easier as you know. Spatchcock the turkey or part it out if the presentation doesn't matter. I cook spatchcocked chickens on my grilla chimp almost weekly. It is pretty foolproof.
I use either my WSM 22 or my 22 Weber Kettle for my turkey. Since I live in Minnesota, the weather dictates which I use. This year it will be my kettle due to temps in the 20s when I put it on. I have the SNS, do the turkey spatchcocked and aim for 325-350 degrees cooking temperature. The picture here is of a 12-14 lb turkey I did in 2022 on the kettle.
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