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      12-02-2019, 07:15 PM   #1192
Torgus
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Quote:
Originally Posted by pennsiveguy View Post
That's on a Weber Smokey Mountain Cooker, AKA "bullet." Royal Oak lump charcoal for fuel with some hickory chunks for smoke. I did it at 290 degrees, to give it that nice mahogany color. It's not a traditional "low and slow" barbecue cut where you have a lot of connective tissue to break down, like a pork butt. You're basically baking it in a smoky oven. You can cook it at 225 degrees and have it taste exactly the same, but it'll take a lot longer and not get very brown.

I always brine my turkeys. I use 3/4 cup of kosher salt and 3/4 cup of table sugar per gallon of water - 4 gallons of water in a food-grade plastic bucket. This one was in brine for 6 days, though that's overkill time-wise. 2 or 3 days is plenty.
I did the same for a friends giving. Did 2 20 lb birds. Brining is key and yes it is much more of a bake. You really don't want to slow cook big birds as I am sure you are aware.