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In Reply to: 25 lb. Turkey posted by Cork on November 22, 2016 at 12:39:36:
I would guess 6 hours at 300-325 would get you in the zone. Give yourself time to get it done early and drop the temp to 160ish to hold for service. Drop the time by maybe a couple hours by removing the backbone (save for gravy stock) and spatchcock it for a faster cook. Also, can stand on a 2 quart tomato or juice can filled with HOT beer, juice, broth etc for beer can turkey. Don't forget doing a mild brine!
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