On the day after Thanksgiving I couldn't resist taking advantage of a practical give away... 28lb Free Range Bird for 35 cents a pound. Those birds didn't last long at that price..... I put the big bird in a simple brine earlier. 24 to 48 hours I will then pop the gobbler into the MES. I'm relating this because it's the biggest turkey I have ever brine/cooked/smoke EVER! Heck I couldn't even put this bird in the fridge for the brine, TOOO BIG! So the brine and bird are it in the ice chest. My favorite way of cooking chicken or turkey is in the Weber Kettle, indirect method, they turn out perfect every time, except turkeys can get a little overcooked on the legs unless, one is careful and has alum foil ready to protect the legs from the heat. However this bird is just too large, the legs would be directly over the heat source. So the MES has duty for this bird. Any 40" MES owners want to make a guess on how long the 28 Lb will take at 220 F? I really don't know, so am not planing a dinner around this bird, heck we already had two big turkey dinners on Turkey day and last saturday. I'm just cooking this bird for meat.