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Topic Title: Thanksgiving turkey
Created on November 15, 2009 at 07:49 PM


Has anyone cooked a 22lb turkey before, I have a hertiage grill and am going to be cooking it for the first time on my Holland grill. I don't want to mess up thansgiving dinner.

Jeff G

I did an 18 pounder last year, you'll be fine. As long as you use a thermometer you can't go wrong. It was the best turkey I made so far!


Jeff--Big Turkey Tip: I've cooked a turkey that big on my Holland. But because it's so big, the wings will be very close to the outer edge of the cooking surface. The grill is hotter around the outer edges. You may want to shield them a few hours into the cooking process with aluminum foil to keep the wings from blackening too much.
good luck.


Has anyone tried to brine a Turkey? If so would you do it again? Can you give me the recipe?

Jeff G

Yes, Since my first brined bird, I have never turned back. Here is a basic brine recipe
1 Gallon Water
1 Cup Kosher Salt
1/2 Cup Brown Sugar

Basically it is just 1 cup salt to one gallon water by default. Sometimes instead of Brown sugar I will use 1/2 cup Maple Syrup. Just don't over brine, your bird will be overly salty. I always use fresh organic turkeys, make sure the one you are using is not in a "solution", Basted, or Self Basting. They already have some water added and will not take a brine. Fresh is always the best. I usually brine turkeys 1 hour per pound and have never had an over salty one.
Just do some searches online for brining, you will find many recipes and techniques.