Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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Turkey time!

Brined a 15LB bird or 36 hours. Injected with lemon garlic butter. Placed ice packs on breast for 30 minutes. Plate setter in with the bird in a v-rack and foil pan. 350 degrees until breast hit 160.. Used a small piece of pecan wood for just a little smoke.. Foil tent after an hour on top half.
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Comments

  • So how long was th total cook?
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  • Looks good! You will need to clean that plate setter so you don't get flavors you didn't plan on.
    Marietta, East Cobb, GA
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  • jlsmjlsm Posts: 845
    Really long brine. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Turned out amazing.. Just at 2.5 hours.. I would not do the lemon garlic injection next time.. Gave it moisture but a little powerful Tate..
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  • I would also not brine next bird I cook. Ruins the drippings / gravy.. Too salty..
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  • nolaeggheadnolaegghead Posts: 14,065
    15 pound bird brined at 5-6% salt should be pulled out at 24-30 hours.  Make sure you rinse thoroughly (I fill up a tub of fresh water and work it through the skin, inside and out) - there's a lot of salt on the surface.  Don't inject if you brine, if you insist, NO salt in the injection fluid.  The amount of salt in the drippings should be minimal.
    ______________________________________________
    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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