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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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First Turkey

My first post, new to community but I've been reading posts for a while. I just completed my first Turkey and it was a success thanks to everyone here. It took almost 3hrs at 325, very moist.
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Johns Creek, GA - LBGE
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Comments

  • DMWDMW Posts: 5,227
    Looks great, you nailed it!
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • Nice job.
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  • ResauersResauers Posts: 38
    edited February 2014
    Thanks!
    Johns Creek, GA - LBGE
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  • TerrebanditTerrebandit Posts: 1,161
    Turkey in Febuary. Love it.
    Dave - Austin, TX
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  • RACRAC Posts: 1,290
    Welcome aboard!

    Ricky

    Spring, TX

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  • NPHuskerFLNPHuskerFL Posts: 7,498
    Nice bird!
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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  • Thanks everyone!
    Johns Creek, GA - LBGE
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  • flynnbobflynnbob Posts: 581
    Looks Great!  You may want to try a spatchcocked Turkey with Mickey's coffee rub sometime. - Quick and delicious as well!
    Milton, GA.
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  • BYS1981BYS1981 Posts: 1,740
    I'm about to do turkey soon, my dad got one and wants me to smoke it. Turkey on the egg is great, looks great!
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  • MooseallyMooseally Posts: 17
    flynnbob said:
    Looks Great!  You may want to try a spatchcocked Turkey with Mickey's coffee rub sometime. - Quick and delicious as well!

    Where can l get the recipe for Mickey's coffee rub?
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  • calikingcaliking Posts: 6,174
    That's a nice lookin bird for sure.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • tulocaytulocay Posts: 1,688
    Great looking bird. Did you brine?
    LBGE, Marietta, GA
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  • ResauersResauers Posts: 38
    No, I wasn't able to brine since the bird was already injected , which I didn't notice until after I purchased.
    Johns Creek, GA - LBGE
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  • ResauersResauers Posts: 38
    Thanks for the comments.
    Johns Creek, GA - LBGE
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  • ResauersResauers Posts: 38
    flynnbob said:

    Looks Great!  You may want to try a spatchcocked Turkey with Mickey's coffee rub sometime. - Quick and delicious as well!

    I will try this next time.
    Johns Creek, GA - LBGE
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  • johnmitchelljohnmitchell Posts: 1,402
    Great job...I have always done the Thanksgiving Turkey in the Weber..Now I have the Egg..So I plan to do a couple of dummy runs before then. I am loving the idea of a spatch Turkey. What weight was your bird and is that the large Egg? 
    @flynnbob What weight do you do for a spatchcock? 
    Greensboro North Carolina
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  • ResauersResauers Posts: 38
    edited March 2014
    Thanks, it was around 10lbs and it was a large egg. I bought the turkey on managers special.
    Johns Creek, GA - LBGE
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  • FockerFocker Posts: 1,628
    Great color on your bird, curing a turkey now for an upcoming cook. 
    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


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  • flynnbobflynnbob Posts: 581
    Great job...I have always done the Thanksgiving Turkey in the Weber..Now I have the Egg..So I plan to do a couple of dummy runs before then. I am loving the idea of a spatch Turkey. What weight was your bird and is that the large Egg? 
    @flynnbob What weight do you do for a spatchcock? 
    I have done a 17lb on a large with no problem. I think as long as it fits, you can go with it.  Good luck!
    Milton, GA.
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  • MGBBob80MGBBob80 Posts: 20
    I just did my first was well and want to thank all of the folks on this site for the advice that they have provided. I did a lot of reading, put a lot of great ideas together and dinner came out fantastic! Mine was an 18 pounder and it took just about 3 1/2 hours at 330. Not exactly sure of the exact time because I used the remote thermometer (first time for that as well) and really paid attention to temperature vice time. I brined mine, but don't know what spatchcock is yet, so will figure that out another day.  The photo shows the turkey at about 130 internal temperature. Regretfully, I did not get a photo at final, but believe me, it came out great.  Cheers, Bob
    image
    I reserve the right to be better tomorrow than I am today!
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  • Monty77Monty77 Posts: 308
    Nice job, bird looks good and moist!  The Egg makes everything that much better, Its ability to cook amazing meals full of flavours and textures is second to none.   After my first taste and shortly thereafter purchase, It has officially ruined restaurants for my wife and I!    
    Large BGE, Digi Q DX2, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from Delaware, Ontario, Canada 

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