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

[Ron173]

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]

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

[Gumb]

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]

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

Jeff

[Bear]

Deep fry that sucker if you're brave enough & have the facilities. Been doing it every Christmas for 4 years, turns out brilliant.

[urbangriller]

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

Chris

[Gumb]

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]

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

Cheers, Dave

[Ron173]

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]

Hope this helps
http://www.heatbeads.com.au/tip/turkey- ... alculator/

[Davo]

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

[Windsurf]

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]

+1 for brining and charcoal.

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

This is mine from a couple of years ago

[Groovy Gorilla]

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

[TMAN]

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