We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
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.