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Turkey help

Thinking of doing a full turkey next weekend(thanksgiving),just looking for some tips,time,temp,rub,smoke, pretty much everything but cook it for me!!!

Comments

  • Mickey
    Mickey Posts: 19,669
    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.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • daffy1909
    daffy1909 Posts: 498
    @mickey thanks for the info! I'll give it a try!