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Did you brine?
Many people suggest not trussing the bird. This allows dark meat to get more heat and better color in the crotch area. End up with pefectly cooked bird instead of overcooked breast and undercooked legs/thighs.
Thanks. As I read it seems split 50/50. I'm looking for the crispy skin and an even cook. Going to brine it no doubt but now still reading on trussing. Will I have a space issue with a 16-17lb bird on my 18.5? I think it should be fine. Could I smoke it in the pan? I will have a brisket on too and last year we didn't catch any drippings to make the gravy.
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).
I am doing a 18lb ham this year and a 22lb turkey
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).
I am doing a 18lb ham this year and a 22lb turkey