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Turkey Gravy

Ragtop99Ragtop99 Posts: 1,308
I'm doing the T-day turkey on the Egg, probably around a 16 lb bird.  SWMBO has stated that it shall be stuffed and that there shall be drippings for making gravy.  She asked the question of whether doing a turkey on the Egg would effect the quantity of drippings for making gravy.  Anyone know one way or another how the quantity of Egg drippings compare with oven drippings?  I'm assuming its about the same, but I have not done a whole stuffed turkey on the Egg.

The plan is to use the ice bags on the breasts, place it on a V-rack inside the drip pan, aim the drumsticks toward the back, and cook at 325* - 350* indirect until done.  Any other tips are welcome (that don't involve messing with her gravy, lest I desire to spend the overnight sleeping next to the Egg. ;) ). 
Cooking on an XL and Medium in Bethesda, MD.
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Comments

  • There are a couple of things you can do. First is you can purchase some backs, necks and wings and roast them til golden, add a mirepoix and roast until turkey parts are dark brown. Put the parts in a stockpot with water and herbs and do a light simmer for 6 or 7 hours. This will produce a rich dark stock that can be reduced and with the drippings you get can make a great gravy. The other choice would be to chop up a bunch of  wings into small pieces and put  them right in the roasting pan. I would be hesitant to stuff the bird if cooking on the egg.

    Steve 

    Caledon, ON

     

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  • Ragtop99Ragtop99 Posts: 1,308
    Interesting idea about roasting some backs and necks first.  She normally adds the neck to the stockpot uncooked.

    Why would you hesitate to do a stuffed bird on the Egg versus in the oven?
    Cooking on an XL and Medium in Bethesda, MD.
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  • Little StevenLittle Steven Posts: 26,941
    edited November 2012

    I have never done it but I've heard it can be overly smoky. I'm talking about buying extra necks and backs. They are always on sale here around Canadian Thanksgiving and Christmas. The stock is full of flavour with no salt. The drippings are seasoning enough.

    This is a thread from the other day where I over posted and I will not waste the cyberspace again. See how considerate I am.

    Steve 

    Caledon, ON

     

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  • Steve 

    Caledon, ON

     

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  • Be sure to put some broth in your drip pan to keep what does drip in there from burning to the pan.
    LBGE
    Go Dawgs! - Marietta, GA
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  • fishlessmanfishlessman Posts: 16,516
    makes great gravy in the egg, but the stuffing exterior can get bitter. if im cooking stuffing in an egged bird i tie it up tight in the bird. for tday i do two birds, one smoked per the mad max recipe, and one in the oven with the stuffing, i dont like stuffing cooked outside the bird and ive tried it all sorts of ways. when i say tied up, i made a turkey zipper for cooking it......frankenturkey

    image




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  • Mad Max's turkey recipe makes a hell of a gravy.

    http://www.nakedwhiz.com/madmaxturkey.htm
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  • probe1957 said:
    Mad Max's turkey recipe makes a hell of a gravy.

    http://www.nakedwhiz.com/madmaxturkey.htm
    I agree....did it last year, and I'll be doing it again for this Thanksgiving.
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  • Ragtop99Ragtop99 Posts: 1,308
    That's a good tip on the stuffing.  When we do it in the oven, she often puts a piece of rye bread over the cavity opening.  The bread normally becomes a cooks' treat, but I won't count on it for this year.  I'll be sure to seal up the cavity on the egg. 

    Mad max looks good, but she has her own way.  Letting me Egg the turkey is a big first step. 
    Cooking on an XL and Medium in Bethesda, MD.
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  • Ragtop99 said:


    Mad max looks good, but she has her own way. 

    It is pretty clear who wears the pants in your family.  :)
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  • Ragtop99Ragtop99 Posts: 1,308
    probe1957 said:
    Ragtop99 said:


    Mad max looks good, but she has her own way. 

    It is pretty clear who wears the pants in your family.  :)
    LOL...Gotta pick your battles.  I like the drumstick so I don't even use gravy until leftovers come into play and I have to eat white meat.
    Cooking on an XL and Medium in Bethesda, MD.
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