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.

turkey advice

plbrmnplbrmn Posts: 1
edited November 2011 in EggHead Forum
Cooking a 24# bird tonight. Did a 14# a few weeks ago and let it go for about 10hrs at 225 and it turned out ok. Really paranoid im going to ruin it cooking at 225 again. Last time was for my family, this time its the thanksgiving bird for 20 people... can anyone alleviate my fears and prevent everlasting shame?

Comments

  • go up to 325,  Rub with olive oil, kosher salt and fresh ground peppercorns.
    I grill therefore I am.....not hungy.
  • I just did one, created a rub of equal parts black pepper, garlic salt and old bay, rubbed olive oil on entire bird, coated with rub, smoke indirect at 350 approximately 20 minutes per pound.
Sign In or Register to comment.
Click here for Forum Use Guidelines.