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Turkey cooking- would like input

bschroedbschroed Posts: 29
edited May 2012 in EggHead Forum

Ok. Doing a 16 lb. turkey tomorrow. I will be using a vertical rack I purchased. Never done one. I will be soaking it in a brine tonight. Need some help from

taking out of the brine till done. Need to know temps, time, ect..... Thanks a lot fellow eggers!! 

Comments

  • Little StevenLittle Steven Posts: 27,980
    Turkey runs about 12 to 15 minutes a pound at 325* roasting. Put it on the stand, rub and put it on. 165 breast temp. Check Mad Max's method for roasting and other ideas.

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 27,980

    Steve 

    Caledon, ON

     

  • tazcrashtazcrash Posts: 1,851
    OK, I've never done this, but it makes sense to me, so I'll pass it on.
    One thing I've read since getting my egg is to let the turkey sit on the counter to get to room temp....With an ice bag on the breast. 
    the reason is: The thighs need to cook longer, you you will usually end up with perfectly cooked breast, and under-cooked thighs, or properly cooked thighs, and over cooked breast. 
    By chilling the breast meat, it should get the 2 to be ready at the same time.    
    Like I said,m I never did it, but it sounds reasonable. 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Little StevenLittle Steven Posts: 27,980
    Another option, depending on the turkey stand, is to put it on the stand legs up with an indirect piece. The dome is hotter than the grid so the dark meat cooks in a hotter environment to a higher temp. The fat from the rear end melts and bastes the breast meat. You may have to cut a bit of the backbone out to get it started on the stand.

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 27,980
    OK, I've never done this, but it makes sense to me, so I'll pass it on.
    One thing I've read since getting my egg is to let the turkey sit on the counter to get to room temp....With an ice bag on the breast. the reason is: The thighs need to cook longer, you you will usually end up with perfectly cooked breast, and under-cooked thighs, or properly cooked thighs, and over cooked breast. By chilling the breast meat, it should get the 2 to be ready at the same time.    Like I said,m I never did it, but it sounds reasonable. 

    Taz, that is part of the Mad Max method

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 27,980

    Here is a pic that almost demonstrates the difference in temps

    Steve 

    Caledon, ON

     

  • lousubcaplousubcap Posts: 10,051

    OK, I've never done this, but it makes sense to me, so I'll pass it on.
    One thing I've read since getting my egg is to let the turkey sit on the counter to get to room temp....With an ice bag on the breast. 
    the reason is: The thighs need to cook longer, you you will usually end up with perfectly cooked breast, and under-cooked thighs, or properly cooked thighs, and over cooked breast. 
    By chilling the breast meat, it should get the 2 to be ready at the same time.    
    Like I said,m I never did it, but it sounds reasonable. 

    I do the ice trick on turkey and also on spatchcock chix-works for me.  I know many who say you don't need it on the chix but trying to get one part to 160 and another to 180 at the same time, I figure starting out with the lower temp breast can't hurt.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Little StevenLittle Steven Posts: 27,980
    You should see the other four

    Steve 

    Caledon, ON

     

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