- Aug 4, 2008
- 60
- 10
I may doing this for Thanksgiving this year.
I'll likely just do two breast meat only turkeys because the legs and wings almost never get eatin anyway.
My dad doesn't have a smoker but does have a large charcoal grill that i've used multiple times in the past to cook some pretty awesome ribs and chicken.
The obvious first step is to brine over night and then rub. I was thinking of injecting either cider or orange juice as well.
I can grill them at a super low temps around 200 if need be. Plus I can make a ton of smoke just by adding wood to the coals.
My questions are the process of grilling the turkey. How often do I need to flip it? I'm guessing I should start it breast side down to get the most out of the coals.
What temp should I remove it? Last year I smoked a turkey and I let it rest for an hour after I smoked it before slicing and it turned out great.
I may be grilling for 21 people this year. Last year was around 12 I think.
Dang.
Thanks in advance.
I'll likely just do two breast meat only turkeys because the legs and wings almost never get eatin anyway.
My dad doesn't have a smoker but does have a large charcoal grill that i've used multiple times in the past to cook some pretty awesome ribs and chicken.
The obvious first step is to brine over night and then rub. I was thinking of injecting either cider or orange juice as well.
I can grill them at a super low temps around 200 if need be. Plus I can make a ton of smoke just by adding wood to the coals.
My questions are the process of grilling the turkey. How often do I need to flip it? I'm guessing I should start it breast side down to get the most out of the coals.
What temp should I remove it? Last year I smoked a turkey and I let it rest for an hour after I smoked it before slicing and it turned out great.
I may be grilling for 21 people this year. Last year was around 12 I think.
Dang.
Thanks in advance.
