I have been given the "honor" of "grilling" turkey for 125 schoolkids and staff at an "at the park" function. I'm looking for any insight y'all might have on the subject.
This is what I've figured so far. I'd rent a big "tow behind, open pit," grill setup. Part out the turkeys (15 of them?), brine them in "Holiday Brine," get rid of back and wings and grill as best I can, maybe using aluminum foil pans to cover the pieces to create a bit of an "oven effect." ...and check their internal temperatures often.
I know a lot of you cook for big groups and maybe you've got some insight into how to make this work...and, of course, not make anybody sick! :0) All thoughts welcomed and appreciated.
Original Post