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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Adapting Alton's turkey recipe

BuzzBuzz Posts: 62
edited November -1 in EggHead Forum
I'm considering T-day recipe options.

This year I am considering branching out from Mad Max's tried and true method (which has worked well in the past).

Alton Brown's recipe looks interesting. Basically - Brine, into the oven for 30 min at 500 degrees, then finish at 350. The thought is that the early high temp browns and crispens the skin.

Recipe link:

Here's my question... if I stabilize my Egg at 500, then I've got a lot of heat carry over that will take too long to fall back down to 350. Think this is a problem?

If it is a problem, one of the possible work around would be to cover the 30 minutes at 500 in the oven, then move to the Egg for the 350 roast. I'm wondering if that would negate some of the Egg'in goodness.



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