Decided to cook my turkey on the kettle this year and did a practice run yesterday. Turned out pretty good and I'm glad I did the trial run. 1. I love turkey and 2. I will tweak a few things for the big day.
All brined up and ready to go. Brined in apple juice, sage, rosemary, thyme and salt for 24 hours. Coated with melted butter salt and pepper
The setup. I used Kingsfor Mesquite charcoal. I angled the baskets thinking the dark meat would take longer. Next time I wont do that as they almost overcooked and I had to foil to protect them after while.
On goes the bird.
Looking pretty good. I ended up moving the baskets to the sides near the end.
All done. It came out delicious and moist. Right at 2.5 hours to cook. I think I will reduce the number of coals at the start to slow down the cooking and I will change the brine formula slighty (less herbs). Bring on Thanksgiving.
-rog
All brined up and ready to go. Brined in apple juice, sage, rosemary, thyme and salt for 24 hours. Coated with melted butter salt and pepper
The setup. I used Kingsfor Mesquite charcoal. I angled the baskets thinking the dark meat would take longer. Next time I wont do that as they almost overcooked and I had to foil to protect them after while.
On goes the bird.
Looking pretty good. I ended up moving the baskets to the sides near the end.
All done. It came out delicious and moist. Right at 2.5 hours to cook. I think I will reduce the number of coals at the start to slow down the cooking and I will change the brine formula slighty (less herbs). Bring on Thanksgiving.
-rog
