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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Yet another Turkey question

NessmukNessmuk Posts: 251
edited November -1 in EggHead Forum
'Cat fan,
My experience in cooking many fowl on a Spanek vertical tower.[p]Large Egg
Placesetter inverted
Spanek tower with base to catch fluids
12#, American Heritage turkey never frozen
A polder inserted thru a potatoe to register temp @ grid level
A polder in the breast of the turkey
Brined the bird overnight in a mix from Williams-Somona. recommend use of half of the ingrediets as it is for a 20# bird.
Used a 2.5 gallon plastic bag with a zipper top set in a aluminum pan. There wasn't enough room for the liquids recommended.
It took 5 hours for the breast temp to reach 170.
I intedned to cooked it at 250.
The temps readings as follows.
The average & median were within 2 or 3 degrees.
Grid temp...252
Dome temp...350
Breast temp...245
I spritz once an our with olive oil & this time apple cider.
It turned out golden brown & moist.
When the breast temp reached 170, I removed it & wraped it in film & placed it in a styrofoam container for 30 minutes.
I removed the thighs & cooked them on the grill until done.
The family & guests rated it at a perfect 10.[p]Typical food market birds were selling for 58 cents to 1.09.[p]We gave up on them 3 years ago.

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