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Smoked Turkey

Phoenix824Phoenix824 Posts: 243
edited November 2012 in Poultry

Practiced my Thanksgiving Turkey today.    I only took one pic because we are remodeling the kitchen and are finishing a 720 SF addition to the house.    Everything is a mess but the Turkey turned our great.   No fixin's just some green beans for a side dish.

Yes that is a saw horse you see that the board is sitting on.    What a table....

Steve Van Wert, Ohio XL BGE
DSCN3218.JPG 745.5K
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Comments

  • BigWaderBigWader Posts: 588

    when you have time I'd like to hear the rundown on how you prepared it/seasoned it and the set-up for your cook.

    That looks picture perfect and if it tasted half as good it's a winner! 

     

    Large BGE

     

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  • I bought the holder you see it sitting in a couple of months ago just for the turkey.   It held the legs and wings in tight to the bird so everything cooked at the same time.    I cooked it indirect at 300 until it hit 160 in the breast.      To prep it I just put some EVOO in a bowl and mixed in some sage and italian seasonings.     I rubbed the EVOO and spices under the skin and all over the exterior of the bird right before I put it in the egg.    Pretty simple.      I did not do anything special to the bird other than the EVOO and spice as a matter of fact I took it out of the bag about 5 minutes before I rubbed it.
    Steve Van Wert, Ohio XL BGE
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  • timekpr1timekpr1 Posts: 151
    How large a Turkey?  How long did it take to cook?
    Mama always said, Grilling was like a box of chocolates.  You never know what you're gonna get.
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  • I just bought a small one 15 lbs.     It took about 4 hours at 300 but I was not really watching the time.   When it hit temp it was done.    
    Steve Van Wert, Ohio XL BGE
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  • BigWaderBigWader Posts: 588
    did you use any kind of woodchips or smoke?

     

    Large BGE

     

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  • I had some apple chunks.      I put in about 4.    Was just doing a light smoke.
    Steve Van Wert, Ohio XL BGE
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  • tulocaytulocay Posts: 1,737
    Looks great. Where did you get the turkey holder? Also, did you consider brining?
    LBGE, Marietta, GA
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  • I found it at a kitchen accessories store.  Le Gourmet Chef.    I did not consider brining first off due to time.    When I tell you the house is torn up it is really torn up.    I do not have a single room not touched by construction since we are in what is basically the last week of the project.     Our new bedroom just had floors installed Friday and electrical completes tomorrow.    Son's room completes tomorrow.    Daughters room will be complete when my wife and I move out of it since she is getting our old room.    Her room became a hallway, 1/2 bath and walk in closet for our old room.     Kitchen had a load bearing wall taken down two weeks ago.    We have to finish paint and replacing cabinets.      The other reason I did not consider brining is I have been told you really only want to brine a fresh turkey.    I have heard you do not want to brine a store bought turkey since it can taste too salty but I am not sure if that is actually the case.   The link to the store when I bought the holder is below.

    http://www.legourmetchef.com/default.cfm

    Steve Van Wert, Ohio XL BGE
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  • tulocaytulocay Posts: 1,737
    Thanks for the link. I'm getting ready to try my first turkey next weekend. Good to know you shouldn't brine a store bought frozen turkey. Good luck on the house.
    LBGE, Marietta, GA
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  • nolaeggheadnolaegghead Posts: 14,259
    tulocay said:
    Thanks for the link. I'm getting ready to try my first turkey next weekend. Good to know you shouldn't brine a store bought frozen turkey. Good luck on the house.
    It'll say something like "treated with an 8% solution of broth, plutonium, salt, sodium phosphates, sugar, underwear gnomes...etc."  Lots of them aren't pre-brined and they're still frozen and sold at stores.  So you'll be ok if you read the ingredients before you buy.
    ______________________________________________
    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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  • Yeh,  What Nola just said.    You don't want to brine the treated ones.   

    Steve Van Wert, Ohio XL BGE
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  • umm loked all over the site and couldn't find the rack

    do you recall what it was called?

    tks,lou
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  • I hope this link works,   I just found this one on Amazon.   It looks like the same one to me.

    http://www.amazon.com/Nifty-Non-Stick-Gourmet-Turkey-Lifter/dp/B004E5QJQ6/ref=sr_1_54?ie=UTF8&qid=1352142246&sr=8-54&keywords=roasting+rack+for+turkey

    Or Search Nifty Turkey Lifter at Amazon

     

    Steve Van Wert, Ohio XL BGE
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  • GriffinGriffin Posts: 6,926
    It'll say something like "treated with an 8% solution of broth, plutonium, salt, sodium phosphates, sugar, underwear gnomes...etc."  Lots of them aren't pre-brined and they're still frozen and sold at stores.  So you'll be ok if you read the ingredients before you buy.
    But I like the taste of underwear gnomes. Its my favorite secret ingredient.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • nolaeggheadnolaegghead Posts: 14,259
    Griffin said:
    It'll say something like "treated with an 8% solution of broth, plutonium, salt, sodium phosphates, sugar, underwear gnomes...etc."  Lots of them aren't pre-brined and they're still frozen and sold at stores.  So you'll be ok if you read the ingredients before you buy.
    But I like the taste of underwear gnomes. Its my favorite secret ingredient.
    I find them a little gamey myself, nothing that an overnight soak in buttermilk doesn't help.
    ______________________________________________
    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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  • Griffin said:
    It'll say something like "treated with an 8% solution of broth, plutonium, salt, sodium phosphates, sugar, underwear gnomes...etc."  Lots of them aren't pre-brined and they're still frozen and sold at stores.  So you'll be ok if you read the ingredients before you buy.
    But I like the taste of underwear gnomes. Its my favorite secret ingredient.
    I find them a little gamey myself, nothing that an overnight soak in buttermilk doesn't help.
    I always thought they taste like chicken.

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

    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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  • jbates67jbates67 Posts: 160
    I just purchased a turkey for a test run. It was a pre frozen turkey that is in an 8% solution, can someone please tell me why it shouldn't be brined?
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  • U_tardedU_tarded Posts: 1,280
    Technically you could still brine it but it may be excessive on the salty side the solution injected is basically just brine anyways
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