The situation: two 17.5 lb turkeys. Both need to be cooked by 2:30. I'm looking at the clock and thinking "Barbara Kafka High Heat." Too big for that?

Question

katekirk · Answer

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.

MrsWheelbarrow · Answer

By the way, I grill it in a disposable roaster, not right on the grill. I want gravy, after all!

MrsWheelbarrow · Answer

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!)

Lindsay-Jean H. · Answer

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...

Lindsay-Jean H. · Answer

No, the CDC recommends refrigerating within 2 hours:http://www.cdc.gov/features/turkeytime/

Jessica L. · Answer

Seriously? Grill? Recipe somewhere?

Kenzi W. · Answer

Hi Cathy! I'm grilling mine this year—on a gas grill. What temperature / setting do you use?

Jessica L. · Answer

Sequential cooking; first one is for leftovers. Or it's what we'all eat if its sister isn't done. Can I leave #1 out for 6 hours post-cooking?

MrsWheelbarrow · Answer

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!

Lindsay-Jean H. · Answer

You're still okay on timing! Plan for 10 minutes a pound with her method. Are they going in separate ovens?

The situation: two 17.5 lb turkeys. Both need to be cooked by 2:30. I'm looking at the clock and thinking "Barbara Kafka High Heat." Too big for that?

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