[Chi-Town]

Just grilled a 20 pound turkey using these Butterball directions. Absolutely excellent.


Gas grilling:

Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.Turn temperature down to approximately 350° F.
Place turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking. Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast.10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.

[gomoho]

Originally Posted by gomoho

Doing a dry brine this year for the first time. Brine consists of coarse salt, pepper, and zest of one lemon. It is then tightly wrapped in plastic wrap for two days and then unwrapped and left to dry in the fridge for 24 hours. Much easier then a wet brine - not sure yet how it will compare in taste.

Happy to report the dry brine was outstanding and the Big Easy Oil-Less Turkey Fryer cooked a moist 14lb bird with crisp skin in 2 hours. Cooked much quicker then we expected; however, having the oven free was wonderful.