Has anyone done a 20 lb turkey on pro22?
- Thread starter kvp
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Hogan
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- Pro 22 (factory cover, welder's blanket for winter cooks), Weber Genesis, lots of temp probes and various other gizmos, thingamajigs, and a beer cooler.
Using my 22, I’ve done 12, 14, and most recently a 16.5 bird, all using the same recipe, and found no difference in outcome. The 12 lb was previously frozen, the other 2 were fresh. I make a brine, lightly salted with sage and a few other herbs (use French Tarragon!!!), and leave it in for 24 hr. Then drain, rinse and pat dry. Apply a dry rub, inside and out as well as under the skin, and also rub in some butter under the skin where able. Also apply butter to the skin. Then into the fridge overnight, uncovered. Remove from fridge and let set at room temp for 3+ hr to get IT to mid fifties. Smoke it at “Smoke” for 1 hr, then 225 until reaching an IT of 160-175 (br/thigh), then remove and let sit for 30-45’ before attacking with a knife. Pellets vary - apple, hickory, maple. Took about 6 hr before rest for the 16.5 guy. Likely 7-7½ hr for 20 lb.
All have been excellent - moist and flavourful. Highly recommend it.
(The challenge is finding a canning pot and fridge space large enough to hold it. 16.5 is my limit.)
RayClem
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Smoking a 20# turkey might be a challenge. Measure the distance from the lower rack in the grill to the top of the chamber. Then make sure you have some room to spare when selecting a turkey. If a 20 pounder is too tall, you might be able to fit two 10# turkeys. It is too bad you did not get the Pro34 as two smaller turkeys would easily fit side by side.
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