Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoking my first turkey this weekend!

Have done many a chicken on the egg but this will be my first attempt at a turkey. Just a 12 lb bird so not too big. Any tips or advice?

Comments

  • bo31210bo31210 Posts: 225
    Smoke mine at 325 with a chunk or 2 of pecan wood. Usually takes 15 to 20 minutes a pound for me.
    In the middle of Georgia!    Geaux Tigers!!!!!
  • robnybbqrobnybbq Posts: 1,466
    I spatchcocked one last thanksgiving. 18lbs ~2.5 hours. Best turkey I ever had. Doing the same this year but using pecan wood too.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • robnybbq said:
    I spatchcocked one last thanksgiving. 18lbs ~2.5 hours. Best turkey I ever had. Doing the same this year but using pecan wood too.
    +1 Spatchcock that baby!
    Badger at heart, living in SoCal

    Carlsbad, CA
  • GK59GK59 Posts: 438
    A family favorite. The last one was a fresh Butterball I think. It was the best ever so far. I stay away from store brands.

    Smitty's Kid's BBQ

    Bay City,MI

  • MickeyMickey Posts: 13,502
    edited October 2013
    Spatchcocked Turkey and Chicken on the Big Green Egg (you cut out the backbone and cook opened) I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app) Chicken 3 to 4.5lb bird or birds. Under an hour cook. Or, just add a package of legs extra. I do not brine the turkey or Chicken. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over. I will use a coffee rub. Use what you like. NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND) I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 160 and thigh @ 180. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • robnybbqrobnybbq Posts: 1,466
    What Mickey said.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • QDudeQDude Posts: 468
    Applying a liberal coating of salt to the bird is just like brining it. It helps maintain the moisture and won't affect the taste.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • Thanks for all the advice everyone. Throwing it on tomorrow. Can't wait.
  • MickeyMickey Posts: 13,502
    No pictures, it didn't happen X_X
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

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