So, it has been a while since I have done turkey so I need some help as I have only done breast in the past at lower temps. I have a 20 pounder I am going to be cooking for my family. Will let the bird brine for 24 hours or more prior to cooking.
I am cooking on a WSM and will be running hot. 300 degrees or a little higher. I am just looking for an average amount of time or pounds per hour. I will be monitoring temp with a probe and will of course pull it at temp and not solely by time. I am planning on giving myself 6-7 hours, but just looking for some reassurance and assistance. Thanks for the help!