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Turkey Question

cortguitarmancortguitarman Posts: 2,024
edited October 2012 in EggHead Forum
I did a practice run tonight for the Thanksgiving bird. Setup was indirect with drip pan and sittin Turkey (beer can turkey holder) with Bud Light Lime in the sittin turkey. Coated the bird with poultry seasoning and cooked at 350. I also squeezed lemon juice over the outside of the bird.

The bird was good, sorry, no pics. But it seemed to be missing something. I've done several chickens both spatchcock and beer can. I like both. I mainly chose to do beer can because I have the sittin turkey and never used it.

My question is, what are you seasoning your turkeys with and how are you cooking them. Lots of valuable info could be had by this thread.
Mark Annville, PA
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Comments

  • Little StevenLittle Steven Posts: 27,320

    cortguitarman,

    If you have the bge turkey stand, invert it. Cook indirect at 350* or so.

    Steve

    Steve 

    Caledon, ON

     

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  • Hey cort- I do salt, pepper, and EVOO for the most part. I use apple or cherry. cherry will darken the skin quite a bit so it's a good presentation for American Turkey day (as our brothers to the North just had theirs)

    I've done herbs and rubs and stuff too. Never had a bad one off the egg.






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  • Thanks centex. I did rub with evoo. Forgot to mention that. I did mention to my wide that it lacked some salt. I've got lots of cherry scrap in the workshop. I might have to give it a try with some wood chunks
    Mark Annville, PA
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  • Little StevenLittle Steven Posts: 27,320
    I saw what you did just there. I was gonna say to cort that he needed some salt but forgot. See Nola got me drunk earlier with all his science and I had to drink a lot to prove I was right

    Steve 

    Caledon, ON

     

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  • I saw what you did just there. I was gonna say to cort that he needed some salt but forgot. See Nola got me drunk earlier with all his science and I had to drink a lot to prove I was right
    I respect my brothers from the north

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  • I like Old Bay on chicken & I'm wondering if it's good on turkey.  When I do my Thanksgiving dry-run spatch turkey, I think I may use it.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • nolaeggheadnolaegghead Posts: 14,259
    Sage, thyme and rosemary are classic turkey spices.  (in addition to salt, pepper, maybe some garlic powder, paprika).  Salt the hell out of it.  Or brine.  Or inject.  I'm kinda anti-pre-brinned when I buy a turkey.  Did I say salt?  I meant "sodium chloride".  Brine?  I meant "saline solution".  (I'm just messin with little steven)
    ______________________________________________
    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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  • Austin  EggheadAustin Egghead Posts: 3,342
    edited October 2012
    Turkey....I have brined/not brined, cooked on vertical roaster, upright/inverted, on v rack beast down then turn half way cook, using veggies as the rack, smoked/not smoked, breast iced/not iced and all have tasted good. The one constant in all my cooks is the frozen compound butter (made with various herbs and spices) that I slip between the meat and the skin just before cooking the bird. Commercially grown turkey is very receptive to added flavors and that is the key to a good tasting turkey. We did a turkey breast the other day..not brined, just herbed butter and applewood/pecan for smoke. Very tasty. Smoke taste really came thru on next days turkey salad.
    Eggin in SW "Keep it Weird" TX
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  • MickeyMickey Posts: 16,420
    For my family: coffee rub
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • jlsmjlsm Posts: 848
    I do a dry brine for 24 hours. Rub the turkey, getting under the skin, with 1 T of kosher salt for every five pounds of bird. I take equal parts thyme and sage and a quarter part of rosemary and soak it for a half hour in olive oil and use that as a rub. I don't use smoke on Thanksgiving. In the drip pan, I put lots of chicken broth and roughly chopped onion, carrot and celery. It makes fantastic gravy. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Mickey, going to try the coffee rub on a spatch'd chicken tonight.  Used on thighs the other night and it was quite tasty
    Eggin in SW "Keep it Weird" TX
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  • @ Mickey. Do you use anything else besides coffee in your coffee rub..(salt pepper etc..)
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  • Last week i cooked a13 pound turkey and used Dizzy Pig Shaken the tree.. My husband loved it.
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  • I like wet brined, then dry skin, cold/frozen compound butter under skin (sage, rosemary, thyme, garlic), salt and pepper on outside.  Light maple, cherry, and/or apple smoke.  Vertical, cook until temp.
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  • MickeyMickey Posts: 16,420
    edited October 2012
    @ Mickey. Do you use anything else besides coffee in your coffee rub..(salt pepper etc..)

    Coffee Rub = parts Expresso ground instant coffee Brown or turbonato sugar 1/2 black pepper 1/2 kosher salt 1/2 garlic powder 3/4 Ancho chili powder I keep it in a sealed container and also use on spatchcock chicken and turkey, steaks and pork
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • GoodyGoody Posts: 102
    This is a great method for turkey. Important to find the right pan. I have recently settled on a 14" dutch oven. The gravy has a learning curve, but it all tastes great in the end.


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  • Thanks Mickey.
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