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disabledDKdisabledDK Posts: 64
edited 3:46AM in EggHead Forum
Hi everyone! It won't be long until the Easter holiday is here. It wasn't long ago when everyone was posting turkey ideas, but I wanted to open the can of worms again and ask some eggly advice on turkeys. I've never brined and/or injected/marinate a turkey yet. I will be doing the turkey for Easter (as in the past), but wanted to surprise the family this year with something a little different. Any suggestions/comments/questions. I'm leaning towards the injection method, nothing spicy though. All help is greatly appreciated.[p]DK


  • SpinSpin Posts: 1,375
    DK,[p]I've tried injection and would recommend against it. Injection requires multiple (many, many) small injections to infuse a flavor throughout the meat. To turn the meat into a pin cushion of moisture leaking holes in the effort to add moisture and flavor is (in MHO) not worth the effort.[p]Turkey is a great meal and the meat can be infused with a flavor without the work of injection. The technique requires only rubbing the meat (under the skin) with a spice mixture.[p]Look in the BGE recipe pages for Geoffs "Super Buzzard" recipe. A light smoke of hickory, hickory and apple, or pecan is a nice touch. This is a good meal.[p]PS- Use the optional bacon in the recipe[p]Spin

  • McKevinMcKevin Posts: 47

    I'm with Spin, injection works GREAT with deep fried birds, but my results have been less than stellar over charcoal.[p]Brine 'im...[p]Kevin[p]

  • Char-WoodyChar-Woody Posts: 2,642
    mckevin, and Spin, I echo your comments..The turkey from the BGE is swimming in natural juices combined with the exterior seasonings cannot be beat. BTW..I picked up a neat little cooking rack for 8 bucks today in a local kitchen store for turkey and large meats..It has side handles that curve over the bird for lifting out that tender morsel when its finished. I need to try that soooooooon. Its called the "nifty lifter" by T&L Nifty Lifters in Braham, Minnesota. Its oval and flat with large oval wire handles on the ends. Just right for handling those big birds.

  • Spin, Thank you for all the info/advice! My family is picky about there meats (even though it's free-ha,ha). I did read the "Super Buzzard" recipe, it sounds great. I will stay away from the injection method and go for the rubs. Thanks again.[p]DK

  • Dr. ChickenDr. Chicken Posts: 620
    try brineing a turkey! The recipe for a brine is floating around in the archives, but if you can't find it and want one quick, e-mail me & I'll e-mail it back! I can't believe the difference it makes on the bird. My youngest daughter got the Smoke & Spice cook book and got me to try it. Now, I don't think I'll go back to smokin' one without brineing it first! Try it, you will be amazed![p]Dr. Chicken

  • Dr. Chicken, let's brine a bunny! YAARRRRR!

  • Dr. ChickenDr. Chicken Posts: 620
    As good as Bunny is, I don't think it needs to be brined![p]Dr. Chicken

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