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Bacon wrapped smoked turkey

I bought this magazine and read it on a plane.  I am a big fan of smoked turkey, just the skin gets ruined.  This may be the key, wrap in bacon while you slow cook it.  The lady that wrote the recipe is supposedly  famous bbq guru or something.  Sounds very interesting, and I think I will give it a go this thanksgiving, thought I would share.

http://www.finecooking.com/recipes/bacon-wrapped-smoked-turkey.aspx



Comments

  • Looks really good. The catch to me is the chile powder in the rub. 2 Tbs of the chili powder I use would as Dirty Harry says "take your head clean off". Assume it must be ancho or a mild one. Thanks for sharing - might just try this, have it bookmarked! 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • IrishDevlIrishDevl Posts: 1,390
    I am more into the bacon keeping the skin from getting rubbery while it slow cooks.
  • nolaeggheadnolaegghead Posts: 15,347
    Man, that's one of the most complicated turkey recipes I've ever seen.  If ya make it, please post the results.
    ______________________________________________
    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 

  • IrishDevlIrishDevl Posts: 1,390
    Yes it is. But bacon man, bring the bacon.
  • LitLit Posts: 4,096
    I've had no problems with tough skin from the egg. I do them Alton Browns way 500 the first 30 minutes then drop the egg to 350 till the breast hits 160 or so.
  • IrishDevlIrishDevl Posts: 1,390
    More leathery skin when smoked at 250. So a bacon wrap sounds orgasmic.
  • IrishDevlIrishDevl Posts: 1,390
    Orgasmic in the food and bacon sense of course.
  • As we all know, everything is better with bacon.
    LBGE
  • We did this recipe including the brining about a month ago and it was phenomenal.  The bacon was an added bonus for nibbles.
  • Here's a few pics:image
    image"Photobucket"">


    image


    image
  • IrishDevlIrishDevl Posts: 1,390
    That looks great, what sized bird and how long did it take?
  • allsidallsid Posts: 422
    BadaBing said:
    We did this recipe including the brining about a month ago and it was phenomenal.  The bacon was an added bonus for nibbles.
    So did you pull the bacon to get that nice skin at some point?  I presume that is what happened.  Great looking cook regardless!
  • IrishDevlIrishDevl Posts: 1,390
    allsid said:
    BadaBing said:
    We did this recipe including the brining about a month ago and it was phenomenal.  The bacon was an added bonus for nibbles.
    So did you pull the bacon to get that nice skin at some point?  I presume that is what happened.  Great looking cook regardless!
    I believe you are supposed to, you are really using the bacon to protect the turkey skin in the beginning for a low/slow cook.  I have always said I love chicken/turkey smoked (lightly - low/slow), just the skin is unedible, so if this helps I am all oner it.  The magazine showed pics of when you pull the bacon off and the bacon looked fantastic as well.   
  • MickeyMickey Posts: 16,504

    I have done it on a much smaller scale (cornish hen) and was outstanding. Got to try turkey.

     

    imageimage
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • jlsmjlsm Posts: 860
    This looks awesome. Too late for this year, but I just might make this some other weekend.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • IrishDevlIrishDevl Posts: 1,390
     

    BadaBing said:
    Here's a few pics:image
    imagePhotobucket'>


    image


    image
    Badabing - How long was the turkey on for?  Just trying to get an idea for Tomorrow, I also am going to do a spatchcock after.  And what size was it??
  • Sorry for delayed response:

    I followed the directions to a tee except modifying for using the BGE. 

    -The bird was about 15 lbs that I did on my Large and I believe it was on at 300-325 throughout the duration of the cook, indirect with platesetter, legs up, with 2 chunks of cherry and 1 chunk apple. 

    -We took the bacon off around the 2 hour mark and ate it as a snack- and it was incredible tasting by itself. 

    -We made the gravy and it complemented the turkey so well but honestly the turkey is so good that it doesn't need gravy.  The brine and the Egg made it so juicy. 

    The total time was about 3.5- 4 hours

    Happy Thanksgiving yall. 
  • IrishDevlIrishDevl Posts: 1,390
    Thanks Badabing, same to you.  Happy Thanksgiving.  I will post results when final.  I am modifying my rub, but for the most part all else equal (couldn't find apple cider). 
  • Thanks...bookmarked
  • I did this with some chickens a few weeks back....came out OK, pulled the bacon off and diced it upa nd put it on the potatoes.
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