11lb Turkey

sujag

I have a 11lb turkey and I usually deep fry it but now I want to use the BGE. I need suggestion on cooking it

Mattman3969

Spatchcocked, raised direct about 350-400*

Mickey

Spatchcocked Turkey and Chicken on the Big Green Egg (you cut out the backbone and cook opened) I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app) Chicken 3 to 4.5lb bird or birds. Under an hour cook. Or, just add a package of legs extra. I do not brine the turkey or Chicken. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over. I will use a coffee rub. Use what you like. NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND) I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 160 and thigh @ 180. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

GQuiz

@mickey, I think by now you just cut and paste those instructions. I love the rub. When you Spatch, do you cut down the spine, or do make two cuts and eliminate all of the back?

Mickey

GQuiz said:

@mickey, I think by now you just cut and paste those instructions. I love the rub. When you Spatch, do you cut down the spine, or do make two cuts and eliminate all of the back?

Two cuts. Keep backs in freezer bag for stock later along with necks, etc. Please keep in mind Salado is at I35 mile marker 283. We are not that far from you so hope to see you March 15th.

GQuiz

@mickey, I look forward to it.

jlsm

I use a modified version of Amazing Rib's recipe, which I've attached. Instead of a wet brine, I use dry, rubbing 1T of salt on the bird per 5 lbs. and let sit for 24 hours. I also don't inject. The gravy/broth that develops is amazing as a soup base, so I usually make it even when I cook a breast. This makes the most outstanding turkey I have ever eaten. 

SteveWPBFL

Now I have deja vu and a 15 lb thawed unbrined Publix turkey, a batch of coffee rub, and a LBGE . . . what's a body to do?? Oh, I think I know, going to join the scrum later this afternoon .....