Colby giles
Member
- Messages
- 13
- Grill(s) owned
- Stampede
Hello All,
This is my first year being in charge of the turkey and conveniently this will be my first turkey on my Stampede. My plan was to do a practice one last week but of course I was called into work and that fell through.
I going to be doing a 21lb fresh turkey, I will be doing a brine the day before and then just a light dry rub. I am open to all suggestions but my main question is this. Can you all share you cooking temps and time per pound at that temp? I haven’t fully decided what temp I will cool at but I want to be able to have it be done on time of course! Also how much rest time? I am still torn about doing it Spatchcock style or not . As you can tell I really don’t have a set plan yet so I am looking forward to all the suggestions! Thank you all as always for taking the to help out.
This is my first year being in charge of the turkey and conveniently this will be my first turkey on my Stampede. My plan was to do a practice one last week but of course I was called into work and that fell through.
I going to be doing a 21lb fresh turkey, I will be doing a brine the day before and then just a light dry rub. I am open to all suggestions but my main question is this. Can you all share you cooking temps and time per pound at that temp? I haven’t fully decided what temp I will cool at but I want to be able to have it be done on time of course! Also how much rest time? I am still torn about doing it Spatchcock style or not . As you can tell I really don’t have a set plan yet so I am looking forward to all the suggestions! Thank you all as always for taking the to help out.