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My 18 lb. Mad Max Turkey with pics (test run for Turkey Day)

mojopinmojopin Posts: 200
edited 4:37AM in EggHead Forum
<p />Let me start off by saying, this was one of the best turkey's I've ever had let alone ever cooked on the BGE.
We took a few liberties and decided to brine the turkey like we always do, just because we know we like it extra juicy. We basically followed Alton Brown's brine recipe, soaked overnight in the brine and then soaked for about 1/2 hour in clean cold water... not sure if that part makes a difference.
Definately do the cold test like Max says.... my store bought throw away... even though the measurements on the pan were smaller than the grid size it didn't allow for the handles that were rivted on... so I had to bend them a bit.
I also forgot to put the 'aromatics' inside the bird... like the onion, garlic, herbs and the like... yet the bird was still eggcellent.
We basted it with the butter/white wine/drippings just like Max says to do every half hour. I tented it with foil when I felt it was at a great color.
I also did the ice packs on the breast for 1/2 hour before hand and it definately worked.[p]btw... the gravy was also amazing... gotta love butter and wine!
As you can see in the pics... hopefully they post... the skin got so taught and amazingly crispy.[p]MadMaxTurkey2.jpg
MadMaxTurkey4.jpg[p]Thanks Max!


  • way to go jill!!! ...that looks beautiful. .. glad it all worked for you. ...
  • drbbqdrbbq Posts: 1,152
    mojopin,[p]Very nice. You have a serious case of egg fever Jill!
    But that's a good thing.

    Ray Lampe Dr. BBQ
  • mojopinmojopin Posts: 200
    mad max beyond eggdome,[p]Thanks, I had some great inspiration... cooking up some hangers again tonight with the Soyabi. Can't wait to get home![p]-Jill
  • mojopinmojopin Posts: 200
    drbbq,[p]Thanks! As long as it has to do with the Egg and Food it's always good.[p]-Jill
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