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Thanksgiving Turkey

Beach CookerBeach Cooker Posts: 6
edited October 2012 in EggHead Forum
I have never cooked a Turkey on the Egg.  What is the best rule of thumb (hours per pound?) and if you have done one let me know how it turned out.  Any good recipes?

Comments

  • MickeyMickey Posts: 17,327
    edited October 2012
    I spatchcock a 12 lb bird (like the smaller birds better). If time I leave uncovered in fridge overnight. I use a coffee rub (use what you like). Cook skin side up and will never turn over the bird on the Egg. Cook raised and direct at 375/400. I like a very small mix of cherry and pecan wood for very light smoke (VERYLIGHT). This is less than 90 min cook so if you need more meat just do it twice.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 17,327

    By spatchcock: cut down both sides of backbone (cutting out the backbone) and open up the bird.

     

     

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

  • robnybbqrobnybbq Posts: 1,895
    If you need to cook 2 turkeys on a large - One after the other do you FTC the first one when done?  Or how to you reheat it so it stays moist.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • So you suggest cooking to Temp and not a specific time (like time per pound)?
  • robnybbq said:
    If you need to cook 2 turkeys on a large - One after the other do you FTC the first one when done?  Or how to you reheat it so it stays moist.
    Mickey won't know the answer to that.  He just cooks for the pictures, then throws the food away.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • Little StevenLittle Steven Posts: 27,958
    If you roast it indirect @ 325* a la Mad Max you are looking at 12 to 14 minutes a pound. Fishlessman did a poll one year and averaged it out.

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 17,327
    So you suggest cooking to Temp and not a specific time (like time per pound)?

    Always cook to Temp. Well always except ribs or jijitas.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 17,327
    robnybbq said:
    If you need to cook 2 turkeys on a large - One after the other do you FTC the first one when done?  Or how to you reheat it so it stays moist.
    Well VI is mostly correct, but when I don't toss the food I find by foiling and  125 oven works for me. Then cut them togather and plates just fine.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • fishlessmanfishlessman Posts: 19,175
    If you roast it indirect @ 325* a la Mad Max you are looking at 12 to 14 minutes a pound. Fishlessman did a poll one year and averaged it out.
    for the majority it came out somewhere between 14 and 15 minutes, a few came in faster which could have been a gage not calibrated or maybe a low sided pan, and there were a few up around 18 which i think some were wiggling legs or wating for the button to pop. dont wait for the button to pop, it pops around 185 plus which is way over cooked for breast meat. this was all for 325 dome temps
  • Good advice from everyone...just a few things to add from my experience. I use the Zuni Cafe method of dry brining. Start three days ahead of your cook by rubbing your kosher salt/herb mixture all over under the skin. Refrigerate two days in a zip lock. Remove and dry uncovered in the fridge overnight before the cook. Have your cooler/blankets ready because my two 18 pounders (see pic) took less than two hours. Great way to free up the oven on Thanksgiving for other things and oh so good!
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