Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Need suggestions for turkey drumsticks

FanOfFanboysFanOfFanboys Posts: 1,989
edited September 2012 in EggHead Forum
So wife picked up 2.5# of turkey drumsticks yesterday. How would you suggest cooking? I have never done turkey on the BGE before. Smoke? Raised direct? What about seasoning? Open to all suggestions. I'm off work today so I have time for any route. Thanks.


  • Doc_EggertonDoc_Eggerton Posts: 5,060
    edited September 2012

    Marinate in teriyaki overnight.  Cook indirect with alot of smoke at 250.


    The link is about turkey thighs, but it works the same way with wings and legs.


    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • gdenbygdenby Posts: 5,383
    Drumsticks have a ton of connective tissue. To me, that says as low and slow as possible. Lots of herbs in a rub, with multiple moppings during the cook.  Get 'em as tender and tasy as possible.

    On the other hand, they could be done "turbo." Higher temperature, dome 350, over a drip pan, for 45 min. Then into foil for another 30. Then unfoil for 15 - 20.
  • I am having for dinner tonight so can only marinade a few hours. I think I'll do low'n'slow method. I have some Jack Daniels chips I'll use. Plus with low'n'slow method I have more time to sit outside and drink while enjoying the weather B-)
  • MickeyMickey Posts: 17,971
    edited September 2012

    Best part of the Turkey (IMO).....

    Cook all the time (meat makes good beans instead of pork). I cook at 400 raised / direct. I never marinade anymore. I like Butt Rub and  sometimes the last 15 min's hit with Bone Sucking Sauce.


    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • That's exactly what I'm coking, 3 legs. Can't wait. Side not: 3 of top 5 threads just now were related to turkey. Kinda cool.
  • MickeyMickey Posts: 17,971

    In that cook the two for me was with Bone Sucking Sauce and the one for my wife was without.

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • So I did them in a teriyaki and sesame sauce for few hours. Slow smoked. Once done I pulled like pork. I sautéed red and white onion, mushrooms, garlic, and carrots with some soy sauce. Then topped everything over white rice. Was pretty good.
  • EggerinLAEggerinLA Posts: 186
    edited September 2012
    Yours sounds and looks good Mickey. I will try it your way.
Sign In or Register to comment.
Click here for Forum Use Guidelines.