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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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can we stuff a turkey for cooking on bge?????

edited November -1 in EggHead Forum
We were just wondering about doing our turkey tomorrow on the bge....wondered how long it would take and even if we could try it??...anybody know????....


  • SpinSpin Posts: 1,375
    don and carol Plant...,[p]You can stuff the cavity, but it is not usually done. The stuffing has to be heated well through to ensure a good kill of bacteria introduced during the prep. The meat usually suffers from overcooking when doing this.[p]A couple of options are available. The stuffing can be cooked in foil (with the neck, heart, gizzard, and some turkey stock) along with the bird. The second option is to stuff under the skin which also helps flavor the meat.[p]Cooking at 325-350°F, the bird should take approximately 20 minutes per pound to reach 165°F in the breast or 185°F in the thigh.[p]Spin
  • Citizen QCitizen Q Posts: 484
    don and carol Plant...,
    A stuffed turkey takes much longer to cook in the Egg than unstuffed and I find that the stuffing tastes like crap after absorbing all that smoke, and also tends to be somewhat gooey as the Egg really holds in the moisture. But, alas I am a huge fan of stuffing. The way around this is to bake your stuffing in the oven and lay a few turkey wings or legs over the pan to properly flavor it.
    Good luck.

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