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Turkey Time?
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Bob Doo...
Posts: 3
Fairly new to the Egg having done ribs, beer butt chicken, steaks etc. I'd like to do a turkey for company on the weekend. My one concern is if I load up with Green Egg lump, will I be able to get the temp down to 325 - 350 or do I use less charcoal and break for a re-fill? Planning a 14 lb bird.
Comments
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Fill it up to the top of the fire ring, 325 is fine. Should be done in about 2.5-3 hours.
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here is everything you need to know about roasting a turkey in the egg... ..load her up... you;ll have plenty of charcoal to roast a 14 pounder at 325 . .. .
http://www.nakedwhiz.com/madmaxturkey.htm -
you wont be dissapointed in max's recipefukahwee maineyou can lead a fish to water but you can not make him drink it
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Not sure what size egg you are using. On my large I fill to just above the fire ring and then follow mad max's instructions. Fantastic results.
To answer your question 235-350°, dome or grate temp is a walk in the park with your egg. To hold that temp my bottom vent is about 1/8" or a titch wider, top vent slider closed and petals 3/4 open.
With any temp, once you get to your target temp - DON'T play with your vents. Make sure you begin to close down the vents when coming up to temp - life will be a lot easier for you.
Thanks to mad max here is a 23# came out...
The only change I made was not to use the wine.
GG -
That is good cause Max whines enough already HAHAHAHA
Ohhhh I crack myself up sometimes.. :woohoo: -
:laugh: :laugh: :laugh:
Kent -
You'll be able to get it down to 225 if you want to. Don't worry about the temp.
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