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Turkey seasoning

scaryangelscaryangel Posts: 134
edited October 2012 in EggHead Forum
Ok i am cooking my first turkey tomorrow. I have already spatchcocked it and it is in the refrigerator uncovered. I will probably cook it direct around 375 degrees on a raised grid unless you guys or girls have a better idea. What do you use to season your turkey?

Comments

  • travisstricktravisstrick Posts: 4,864
    The Don told me to use Coffee rub. I did and it was great.
    Be careful, man! I've got a beverage here.
  • Doc_EggertonDoc_Eggerton Posts: 4,497
    I like McCormak Montreal, done lightly.  Traeger Sweet rub is also good.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • nolaeggheadnolaegghead Posts: 15,479
    I like DP Red Eye on just about everything.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Doc_EggertonDoc_Eggerton Posts: 4,497
    Next time try Rhulman's charcuterie.  Best turkey I ever made.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • nolaeggheadnolaegghead Posts: 15,479
    I have the book but I'm too lazy to look it up right now...is it cured?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 7,198
    In keeping with turkey tradition, we like this:

    2 Tbs (30ml) sage

    1 Tbs (15ml) seasoned salt (Hy’s, Lawry’s your favorite), or sea salt

    2 tsp (10ml) paprika

    1 1/2 tsp (7.5ml) garlic

    1 tsp (5ml) black pepper


    Lightly oil the bird, shake on rub, and under the skin.

    Poultry and sage, made for each other....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • @ Doc Eggerton What is Rhulman's charcuterie?
  • Doc_EggertonDoc_Eggerton Posts: 4,497
    I have the book but I'm too lazy to look it up right now...is it cured?
    Brine, for a couple of days before hot smoking.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • Doc_EggertonDoc_Eggerton Posts: 4,497
    @ Doc Eggerton What is Rhulman's charcuterie?
    Go to Amazon and search for that book.  Charcuterie is cooking to preserve through curing, and it produces a unique flavor in the meats.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • nolaeggheadnolaegghead Posts: 15,479
    Rhulman's book will open up a huge new universe of cooking in the old world (pre-refrigeration) tradition.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I will get the book. Thanks
  • TjcoleyTjcoley Posts: 3,424
    Thanks @nolaegghead for pointing out the double post. Hadn't noticed. For turkey, I keep it simple with salt, pepper and poultry seasoning, using pecan wood for the smoke. The pecan gives a nice rich dark color and great taste.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • nolaeggheadnolaegghead Posts: 15,479
    I find pecan is the smoke I use the most.  Although at the moment I'm using cherry on a salmon cold smoke in my new window AC invention.  I'll post pics if I can find my compact flash reader.  I used my DSLR, which rarely ever do for cooking.  Need to, considering all the crappy pics I take with my cell.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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