brett Posted December 26, 2015 Report Posted December 26, 2015 Yes! Had success cooking two 14lb birds in the KK this Christmas. Brine recipe - 85g Salt, 2/3 cu Sugar, 6 Whole Cloves, 1 tsp Juniper Berries (crushed), ½ tsp Black Peppercorns (crushed), 2 tsp Whole Allspice Berries (crushed), 5 Fresh Sage Leaves, 4 Spigs Fresh Tyme, 2 Bay Leaves. I wasn't sure if I should increase the cook time for 2 birds, but ended up close to a single. Heat soaked KK at 350. Applewood chips. Unstuffed birds took about 2 1/4 hrs to hit 155 in the breast. Pulled and loosely foiled, hit 165+ as it rested. Photo is about 45m into the cook. Quote
DennisLinkletter Posted December 26, 2015 Report Posted December 26, 2015 LOL those are some BIG birdies! Lookin' Good Quote
skreef Posted December 26, 2015 Report Posted December 26, 2015 Great looking cook Sent from my QTAQZ3 using Tapatalk Quote
Gnomatic Posted December 26, 2015 Report Posted December 26, 2015 That's a lot of turkey! Just curious, what is the size of that foil drip pan you are using? Quote
MacKenzie Posted December 26, 2015 Report Posted December 26, 2015 brett, those turkeys look wonderful and I bet they tasted wonderful too. Lots of leftovers I hope. Quote
brett Posted January 2, 2016 Author Report Posted January 2, 2016 @Gnomatic the foil pan was just a regular supermarket turkey pan. i flattened the sides to spread it out more - so it was just about 1" high by the time i was done but covered more surface area. good enough to catch lots of drippings for gravy yes - lots of left overs. and the most delicious smoky stock/broth the day after. yum Quote
tony b Posted January 2, 2016 Report Posted January 2, 2016 Yeah, that's the one thing about using the pan drippings for gravy, it has a LOT of smoky flavor. Quote
