So I've got this massive turkey....

Charcoal cookers (such as Weber Kettles)
Ron173
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Location: NSW Northern Slopes n Plains

So I've got this massive turkey....

Post by Ron173 » Wed Nov 26, 2014 5:42 pm

G'day all,

this turkey is huge and will probably take about a week to defrost in fridge taking it out for few hours at a time n back in so doesn't go off etc.

I'm wondering though..... will it lend itself to charcoal... would it go low n slow on a snake?

Anyone ever done this.. or should I just stick to the oven?

interested to hear any experiences

cheers


Groovy Gorilla
Posts: 371
Joined: Fri Nov 07, 2014 11:56 am

Re: So I've got this massive turkey....

Post by Groovy Gorilla » Wed Nov 26, 2014 5:52 pm

I weber my one ever year for over 15 years now
Turkeys are 3 to 4 hours depending on size
I would have thought not enough fat and sinew for a snake.

medium heat indirect a bit of hickory and apple or mesquite and pecan
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chilling while grilling

Gumb

Re: So I've got this massive turkey....

Post by Gumb » Wed Nov 26, 2014 6:09 pm

Just follow the same times and temp as you'd use in the oven and the result should be the same in the way it's done but much better in moisture and taste.

Transplant BBQer
Posts: 36
Joined: Tue Sep 09, 2014 8:14 pm

Re: So I've got this massive turkey....

Post by Transplant BBQer » Wed Nov 26, 2014 6:20 pm

If you hit www.amazingribs.com and search Turkey you'll find some great info and cooking advise.

Jeff
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Bear
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Location: Adelaide

Re: So I've got this massive turkey....

Post by Bear » Wed Nov 26, 2014 6:47 pm

Deep fry that sucker if you're brave enough & have the facilities. Been doing it every Christmas for 4 years, turns out brilliant.
Charcoal: 22.5" Weber OTP 2000 | Wood Oven: Al Forno Piemonte R8 | Portable: Weber GA 2006
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004

urbangriller
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Location: Perth WA

Re: So I've got this massive turkey....

Post by urbangriller » Wed Nov 26, 2014 7:39 pm

+1 the deep fry if you are up for it!

Chris
Common Sense is so rare these days it should be a Super Power!

Gumb

Re: So I've got this massive turkey....

Post by Gumb » Wed Nov 26, 2014 7:42 pm

Bear wrote:Deep fry that sucker if you're brave enough & have the facilities. Been doing it every Christmas for 4 years, turns out brilliant.
We need a full report and some pics this Xmas please. :)

Grill Pro Australia
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Re: So I've got this massive turkey....

Post by Grill Pro Australia » Wed Nov 26, 2014 10:02 pm

No way I would deep fry mine .....

Cheers, Dave
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Ron173
Posts: 65
Joined: Mon Feb 03, 2014 6:13 pm
Location: NSW Northern Slopes n Plains

Re: So I've got this massive turkey....

Post by Ron173 » Thu Nov 27, 2014 7:21 am

Thanks for all replies guys!

Ok so its a go, I'll give it a crack, might have some ham on hand for backup incase of pending disaster, but..

I'll go on the weber with lotsa briquettes n some seasoned wood etc.

The deep fry sounds quite good but I'd need a 44gallon drum cut in half full of oil with some thermo nuclear heating source under it!!

Watch this space I'll do pics on the day!

hoo roo

Groovy Gorilla
Posts: 371
Joined: Fri Nov 07, 2014 11:56 am

Re: So I've got this massive turkey....

Post by Groovy Gorilla » Thu Nov 27, 2014 9:07 am

Image
chilling while grilling

Davo
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Re: So I've got this massive turkey....

Post by Davo » Thu Nov 27, 2014 10:21 pm

Ronny....Brine that sucker mate!!

about 4 litres of water or maybe more, Use 1 TBS of Salt per litre and the same with sugar, make sure the salt and sugar is disolved.....leave in the brine for about 24 hours then take out and pat dry with paper towels....if you have some time and space....place it uncovered in the fridge so it'll dry the skin out a bit. Might be best to do this in a medium sized esky with iced water.

Then roast the bird on about 180-200C like a big chook. About 25 heat bead briquettes per side, indirect heat with Turkey in the middle between the fire but on the top food grate.

If doing on a kettle, you might want to place some foil under any area of the bird closer to the fire so it won't end up burning prematurely.

Cheers

Davo
Moderator/ Admin

Weber Q320
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Windsurf
Posts: 126
Joined: Sun Oct 23, 2011 2:37 pm
Location: Melbourne

Re: So I've got this massive turkey....

Post by Windsurf » Thu Nov 27, 2014 10:27 pm

I can vouch for the amazingribs.com turkey coking process. Just dry brine with salt and use the wet herb rub - I had Americans falling over themselves last Thanksgiving when I cooked on the Q320.

stickler
Posts: 84
Joined: Tue Jan 10, 2012 4:09 pm

Re: So I've got this massive turkey....

Post by stickler » Sun Nov 30, 2014 4:42 pm

+1 for brining and charcoal.

Also use a rotisserie if you have one......

This is mine from a couple of years ago :)

Image

Groovy Gorilla
Posts: 371
Joined: Fri Nov 07, 2014 11:56 am

Re: So I've got this massive turkey....

Post by Groovy Gorilla » Sun Nov 30, 2014 6:24 pm

Looks good what wood did you use?


I think it says dont stuff your webered turkey but I stuff my one and its turned out great every time
Minced pork and veal pistachio bacon and apple juice....cant wait till Xmas
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TMAN
Posts: 250
Joined: Mon Mar 18, 2013 8:17 pm

Re: So I've got this massive turkey....

Post by TMAN » Sun Nov 30, 2014 11:15 pm

Have a look at how NOT to fry a turkey
https://m.youtube.com/watch?v=hXESqkUf2IU
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