It looks like you're new here. If you want to get involved, click one of these buttons!
I tried my first turkey on the Egg today and it came out pretty well. I selected a small bird, about 12 1/2 pounds and brined it for 24 hours. I used a brine of 1 cup kosher salt, a huge can of chicken broth, a little apple cider, (no parsley but) sage, rosemary, and thyme. I put a few chunks of apple wood in the lump. It cooked faster than I expected. I kept the dome temp below 350 and it took about 2 hours for the temp in the breast to reach 160.
I have no idea what I am doing when it comes to cooking on the Egg, but everything comes out fabulous.