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first turkey

otisdogotisdog Posts: 187
edited 6:03PM in EggHead Forum
I did my first turkey last night. Started with a 10 lb bird to see how it would work. Brined with thyme, rosemary, sugar, bp, and salt. Put wine and onion in the cavity and slathered with mayo and bp and did indirect. I checked at 3 hrs and found it was way overcooked at 195, Thought I had ruined it, but wow, it was great. Thanks to the BGE it was still tasty, but fell apart when carved.


  • Ah yes, saved by the egg. A chant made by many of us in the know. ;)

    Congratulations on your first finding out of just how forgiving the incredible BGE is and keep on egging! :)
  • SGT BBQSGT BBQ Posts: 190
    A temperature probe inserted into the turkey and left in while cooking will assist you in getting your food cooked to the perfect temp. But I agree with you even overcooked food on the egg could still taste good.
  • I have found when the turkey is brined I use 15 min a lb for cooking, rather than 20 min a lb for my time estimate
  • otisdogotisdog Posts: 187
    Does the size of the bird impact he min per lb estimate?
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