- Mar 22, 2017
- 58
- 14
So I have a 23# turkey, in a Brine for about 48hrs. I have an XL BGE, Adjustable rig. Planning on using some Pecan and Peach chunks. and putting the turkey on a V-rack (no spatchocking). Plan on rubbing it down with a buttery mix prior to putting on, then basting w/ melted butter every 45mins or so. I didn't plan on stuffing the bird with anything.
Based on reading posts (non-stuffed, whole bird), to get a crisper skin the temp I'm shooting for is 350* and estimating it will take about 5hrs 45min to finish. (15min per pound). So to be ready by 4pm, planning on putting it on around 10am ish.. (Although I plan on cooking to temperature, I need to be in the right ballpark)
Any advice is appreciated! Can't wait!
Based on reading posts (non-stuffed, whole bird), to get a crisper skin the temp I'm shooting for is 350* and estimating it will take about 5hrs 45min to finish. (15min per pound). So to be ready by 4pm, planning on putting it on around 10am ish.. (Although I plan on cooking to temperature, I need to be in the right ballpark)
Any advice is appreciated! Can't wait!