21lb Turkey Question

[rockne]

Hey friends,
I am smoking a turkey for Thanksgiving this year, and the turkey I was supplied with comes in around 21lbs. I am smoking with a Pro Series II 850, has anyone smoked a turkey in an 850 of this size??

Thanks

 

[Cowboy1955]

Hey friends,
I am smoking a turkey for Thanksgiving this year, and the turkey I was supplied with comes in around 21lbs. I am smoking with a Pro Series II 850, has anyone smoked a turkey in an 850 of this size??

Thanks

On a 820. You should be fine

 

[rockne]

On a 820. You should be fine

Thank you sir, I took some measurements and I think you are correct...all good. Appreciate you taking the time to answer my question

 

[mixed up]

brine that baby over night in buttermilk bay leave garlic water kosher salt

 

[NewbieForLife]

Thanksgiving Turkey Brine

Ingredients
6 quarts tap water
1 pound kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
Large bunch fresh thyme
2 heads garlic broken into individual cloves, unpeeled
5 pounds ice cubes
14 to 18-pound turkey, cleaned, innards removed
1 pound unsalted butter, softened
2 lemons, zested

Directions
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.


Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine for 24-36 hours. Add a bag of ice as needed to keep the old bird submerged.

Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 of the breasts of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.

Preheat the grill to 275 degrees F.

Arrange the turkey in a roasting pan fitted with a rack and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.