We Green Egg it with a drip pan underneath to catch the goodies. Smoked turkey stock bubbling on Friday smells wonderful...and makes the Christmas grits very tasty.
I've used the same temperatures as if using the oven. Start high (500) then reduce to 325 until done. (I always always always use a probe thermometer!)
Consider spatchcocking the turkeys if you need to cook them one at a time in your oven. OR Use your grill! I've been making the turkey on my gas grill for years. You can manage the temperature pretty easily on a gas grill and that leaves the oven available for pie!
Also, it might seem counterintuitive, but you can keep a turkey warm in a cooler (no ice! It keeps them warm, insulated, and up to temp): https://food52.com/blog/4837-tom-s-no-sweat-rules-of-the-thanksgiving-road
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