Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Turkey on the Egg

GaryLangeGaryLange Posts: 279
edited May 2012 in Poultry
I put a 12-14lb Turkey on the Egg at 350 degrees at 12:00pm and by 2:00pm it was registering 160 degrees and done. I had figured it would be closer to 4:00pm. Why did it cook so fast.
·

Comments

  • fishlessmanfishlessman Posts: 17,122
    i did a poll a few years ago on turkey cooks at 325, 12 minutes to about 17a pound  was the span at 325. would be quicker at 350. mine usually go quicker and im not sure if its because i cook  a couple birds less than 16 or because i usually cook fresh birds over frozen, or if its just my setup
    ·
  • Phoenix824Phoenix824 Posts: 243
    2 hours sounds about right to me for a 12 to 14 at 350.    I did a 20lbs on Thanksgiving with an cheap smoker in 3 hours.      Since I have the egg now I bet it will be better
    Steve Van Wert, Ohio XL BGE
    ·
  • fonemanfoneman Posts: 104
    I have found that the breast gets done quicker than the thigh. Where are you measuring your temp at? When I have done that size they usually cook in 2 1/2 hours and I have found the thighs to be the last to get done.

    john
    ·
  • GaryLangeGaryLange Posts: 279
    I guess with the level of efficiency of the BGE it takes less then any other way I have done a Turkey. I will make notes on the length of time and adjust things for next time.
    ·
  • GaryLangeGaryLange Posts: 279
    I had it in the Breast but checked it with an instant thermometer and the thigh was 180 degrees and the breast was 161 just as the other unit read.
    ·
  • MickeyMickey Posts: 16,418
    I always do 12 lb spatchcocked, cook direct at 400 and raised. This always cooks about an hour to hour fifteen.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • bam7722bam7722 Posts: 5
    How would you suggest slow clooking it? Im doing a huge fathers day thing, got a pork butt, a 20lb turkey and 4 racks of ribs. Ill make it fit in my XL, but my cooking temp for the butt will be 235 for 15-18 hours untill it gets to 200 internally. and the ribs at 235 for about 6-8 hours. Anyone know how long a turkey will take?? lol
    ·
  • GaryLangeGaryLange Posts: 279
    Sorry I didn't see this earlier. I would put a Thermometer in the Turkey Breast and watch that first as it will most likely take longer then the ribs, which will take maybe 3-5 hours. You can place the Turkey in a Cooler wrapped in foil and covered with towels. The wait for the Pork Butt.

    ·
  • bookswbooksw Posts: 234
    I am about to light up the egg for a beer can turkey- have been reading about how some of you guys do it legs up which makes sense to me so the breast meat will be in a hotter part of the grill than the thigh meat, but I haven't been able to find a set up for it- any ideas?  Thanks!
    Charleston, SC
    ·
  • GaryLangeGaryLange Posts: 279
    When I did mine I used a rack and just set it in and it cooked to perfection. Maybe a little sooner then I expected but the Breast was 160 and the thighs were 180 just like it was suppose to be.
    ·
Sign In or Register to comment.