Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Roasting a turkey

Unknown
edited 10:03PM in EggHead Forum
I have some difficulty getting a turkey to brown on top (breast side). I put the bird on a v-rack directly on the grill, cook at around 300 degrees, and the bottom browns, but after 2-3 hours the top skin is still somewhat uncooked. And if I try to turn the bird over to brown the top it's usually stuck to the v-rack. Should I put the v-rack/bird in a drip pan first, with stock or other liquid?

Comments

  • The Naked WhizThe Naked Whiz Posts: 7,780
    Stu,
    I usually do my birds at 325-350 and I have to put foil on them partway through the cook to stop the browning.
    TNW
    The Naked Whiz
  • LuvmyeggLuvmyegg Posts: 86
    Stu,
    I tried browning at 500 degrees for 30 min to brown the turkey first, then covered the breast in double layer of foil and roasted the remainder of the time at 350. If you oil the bird first, I think it produces a nicer browned skin. This is all done indirect with a drip pan of water under the bird.
  • Unknown
    The Naked Whiz,
    Thanks. Do you put your birds on a rack and over a drip pan or right on the grill?
Sign In or Register to comment.
Click here for Forum Use Guidelines.