any difference between cooking chicken and turkey?


 
Russell Y said:
Off topic?
Link for turkey stand -
http://www.amazon.com/s/?_encoding=...g=tvwb-20&linkId=FCKHTZWR7A5IKO3D?tag=TVWB-20
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The only problem is that all the ones I can find on Amazon top out at 8 pounds of bird. An 8 pound turkey would make the pre-Cap Steve Rogers look beefy by comparison. I've got a 17 pounder that I'd love to cook vertically, but can't find a rack with that capacity, at least not that I could get to my door in less than a week. Actually, there's one restaurant supply place near me that I haven't checked yet. I'll have to hit them Saturday morning to see what they have. I also have a neighbor who's a pretty capable welder...maybe I could have him fabricate one for me. They don't really seem all that complicated.
 
LinBerl said:
How does your skin come out at 265-270 degrees? do you finish it off over high heat to crisp it? I can use a vertical rack, but maybe in my 14.5 I would have to put it on the lower grate and leave off the top grate to fit it - I don't think there's enough room under the 14.5 dome for a vertical bird.
Click to expand...
I must have had the wrong glasses on when I typed that or too many beers. I cook mine at 350 but I'm this close to cooking them closer to 400. At least 375
 
Russell Y said:
The Camp Chef can do up to a 20# turkey -http://www.amazon.com/exec/obidos/ASIN/B000GEBYQ4/tvwb-20

http://www.campchef.com/turkey-cannon-infusion-roaster.html
Click to expand...

That's not really the same, though. That metal tube might transfer some heat, but not as much as it'd get with the typical wire-style stand. Not to mention that looks like it it might not have clearance on the top rack of my (18.5) WSM and definitely not on a kettle (unless it was placed on the charcoal grate).
 
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