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Whole turkey newbie question.

Next on my list is a whole turkey on the Egg.
I want to do a traditional stuffed turkey (practicing for Thanksgiving and Christmas).
Planning to brine Thursday night and put on Egg Friday noon.
Was wondering on set up. Indirect in a pan or directly on grill with a drip pan below?


  • Did one direct and it cooked very quickly. I hadn't stuffed it. I'd watch doing an egg based dressing on low and slow, but if you run 325-350 it's just an oven.
  • DMurfDMurf Posts: 481
    Even in conventional cooking the main stream thought is to cook the dressing outside the bird. 

    Now for the way I do it. I prepare the stuffing, fully cook it. I like to spatchcock my turkey also. Then take the prepared stuffing and and stuff it between the skin ant the meat. Then when you slice through the turkey each slice has some great crispy skin stuffing and turkey!
    BBQ since 2010 - Oh my, what I was missing.
  • I have used the Mad Max Turkey recipe twice with awesome results.  The recipe is on the NakedWhiz's web site
    Clayton, NC

    Large BGE, Mini BGE, Two Weimaraners
  • EggdamEggdam Posts: 218
    The neighbors at the cottage did a prestuffed butterball last thanksgiving on their Egg and I have to say it may have been the Best turkey I have ever had. 
  • yzziyzzi Posts: 1,793
    I would do it indirect with a drip pan if you're stuffing it. I will never go back to doing whole turkeys after spatchcocking.
    Dunedin, FL
  • bakoquebakoque Posts: 41
    Cooked mine indirect at 350º raised to the felt line. Used a drip pan with the bird on the grill. Cooked to 160º breast temp. Picture is from last Thanksgiving with 2 12# turkeys on an XL.

    If you brine, be sure the bird hasn't already been put in a salt solution.
  • nemonemo Posts: 105
    Cooking a 15 #'er Sunday.  Vacillating on what method to use. Probably won't decide till Sunday morning. Can't go wrong regardless of what choice I make, turkey is simply great when cooked on the BGE.....looking forward to sandwiches throughout the upcoming week. My mouth is watering as I type. 
    Fairview, Texas
  • allsidallsid Posts: 441
    This was my set up last fall around football time-
    turned out real good-  Can't wait to do another-
    Proud resident of Missoula, MT

    Check out my book on Kamado cooking called Exclusively Kamado:

  • Thanks guys!
    I will look at raised indirect. I know spatchcock is what a lot of people do right now, but want to get the traditional looking bird with stuffing.
    Will make sure it is not salted before putting in brine.
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