Gary S
TVWBB Guru
Last Christmas I cooked an 18lb. turkey on my 22" kettle. That inspired me to cook a bigger turkey on a bigger kettle.
For our Thanksgiving this year I thought I would try a 20lb bird. We cooked it a day early as Sunday was more suitable for the family. It was injected with a mixture of salted butter, stock from the bird and Simon & Garfunkel Rub. I also made dressing. Cooking on the kettle allows me to get the temps up so the dressing reaches at least 160F.
I smoked the bird with four small pieces of cherry. The flavour was mild and as you can see quite dark.
It rained for a good part of the afternoon, the cook took 6 hours.
I cook deeper into the kettle so that I have some clearance from the dome. I like to have 3 inches or so and be able to take advantage of the radiant heat. I also like to raise the bird up out of the fire so this was my set-up using my cast iron charcoal grate.
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Time to carve
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For our Thanksgiving this year I thought I would try a 20lb bird. We cooked it a day early as Sunday was more suitable for the family. It was injected with a mixture of salted butter, stock from the bird and Simon & Garfunkel Rub. I also made dressing. Cooking on the kettle allows me to get the temps up so the dressing reaches at least 160F.
I smoked the bird with four small pieces of cherry. The flavour was mild and as you can see quite dark.
It rained for a good part of the afternoon, the cook took 6 hours.
I cook deeper into the kettle so that I have some clearance from the dome. I like to have 3 inches or so and be able to take advantage of the radiant heat. I also like to raise the bird up out of the fire so this was my set-up using my cast iron charcoal grate.
Time to carve
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