Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turkey Day Pics


  • cazzycazzy Posts: 5,819
    Beautiful looking birds!  Look very juicy...i'm sure the family was in heaven.  Great work!!
    Join the 2014 Egghead Rub & Sauce Exchange!!!!  Sign up by September 22, 2014.
  • Good looking birds and looks really moist, if you don't mind me asking how did you do it? I brined mine for 12 hours, (an 18lbs) and still wasn't all that pleased. I came to the conclusion that Turkey is simply hard to cook, but then again I see your pictures and I had to have done something wrong. Once again, well done on the Turkey.
  • Thanks Gilabert!  I cooked the two breasts on the morning of Thanksgiving.  I actually put them in the brine on Monday night.  They were both frozen & I put a bag of ice in the cooler also.  They thawed very slowly.  They probably weren’t 100% thawed until sometime Tuesday afternoon/night.

    I took them out of the brine late Wednesday afternoon,  rinsed with cold water, patted dry, & put them in the refrigerator, uncovered.  Late Wednesday night, I coated them with vegetable oil & rubbed with Bad Byron’s & put them back into the fridge.  I put them on the Egg around 9am.  Smoked with Hickory & Pecan chunks & used Wicked Good WW.  I cooked them at 300 degrees and pulled them at an internal temp of 165.  The smaller one (about 9 lbs) only took about 2 hours.  The bigger one (10 lbs) took right at 3 hours.  They tasted great & were very moist.  I was worried that I had left them in the brine too long but they were not salty at all.  I think it is because they thawed so slowly.   I think I may use the same technique next time except cook them at a higher temp…maybe 350.    

  • I did a 19 lb whole bird (no brine) at 325 until internal of 162. I didn't watch the clock, so cant quote how long it took. But got rave reviews. There were a few people that said they didn't like turkey because it was so dry, but ate this one and loved it.

    Good luck on the coaching search! (just stay away from Kirby, lol)
    Birmingham, AL
    XL, Small, and Mini BGEs
Sign In or Register to comment.