First Thanksgiving with my Egg

Aquacop · November 2013

I am in charge of the Turkey this year so of course it will be cooked on the LBGE. I was hoping some of my fellow eggheads would like to share some recipes and advice. Out of all the Holidays, this is my hands down favorite, Food, Football and delicious liquid beverages. Therefore, I really wanna knock this cook out of the park. Standing by for assistance!

Cheers

Hungry Joe · November 2013

http://www.nakedwhiz.com/madmaxturkey.htm

You won't be disappointed.

robnybbq · November 2013

Spatchcocked with some sort if coffee rub and pecan chips for a light smoke. Enough said and simple.

Aquacop · November 2013

Do any of you brine the bird?

SmokinOutBack · November 2013

@ Hungry Joe Appreciate that link for us newbies.

Jeremiah · November 2013

I've been reading these threads and googling more. Still torn between a spatchcock turkey, one in a pan like naked whiz and a sittin' turkey... Maybe I'll double down and do aota...hmmm

danv23 · November 2013

Folks here can correct me on brining, but here is my personal experience. Check the label and make sure it isn't already brined! You will find that most of them are. I didn't realize this until I couldn't figure out why after cooking a turkey I had brined came out with an awful sponge-like texture. Here is your indicator - it will say right on the package - INGREDIENTS:
Whole Young Turkey. Contains up to 8% of a solution of Water, Salt, Spices, and Natural Flavor.

I cook lots and lots of carcass included turkey breasts throughout the year (no dark meat and relatively cheap), which based on the label are pre-brined as above, and what I do is make a compound olive oil. I season the olive oil with red pepper flakes (they disappear during the cok somehow but add an impeccable flavor), pepper, onion powder, garlic powder, bbq rub, italian seasoning, oregano and whatever else you feel like. Rub under the skin, in the cavity, and on the skin. Get your food probe in the coldest part of the breast (stab a lot until you find it) and let it sit out for at least 30 minutes prior to putting on the egg. For smoke, use maple. I've tried them all and maple is the hands down best. Cook according to the bird's instructions or however you want. Once you get a 162 temp, take it off and let it sit FOR AT LEAST 30 minutes. Then, cut the sucker.

But, above all, cook turkey until you are satisfied BEFORE thanksgiving no matter what method you choose. Most pizza places are closed so if you do it for the first time on the greatest of all days and F it up, you're screwed.

Good luck!!!!!!

Aquacop · November 2013

@danv23 Had no idea, thx for the info.

Mickey · November 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.

ChuckChampion · November 2013

danv23, I never knew that

Aquacop · November 2013

@Mickey, thanks sounds awesome

Wreckt01 · November 2013

I always brine using alton brown's recipe. I only brine for 12 hours though. then rest uncovered in frig for 12 hours to help dry the skin out. Then i stuff the cavity with oranges/lemon and fresh herbs. Cook direct at 325-350 with lump and a little apple/cherry wood. agree with poster above about resting for 30 minutes before carving.

side note....i find that taking the bird out of the frig while the bge is stabilizing and placing bags of ice on the breasts, tends to help keep the white meat from drying out. It's a pretty simple cook, so get a cold beverage in hand and go for it. Good luck

Aquacop · November 2013

So do most eggheads Spatchcock your bird? For traditional presentation purposes, would like to keep it whole but don't want to ruin it.

GrannyX4 · November 2013

It's what ever you want. I think it runs about 50-50 traditional/spatched. We do one of each. ;;)

Aquacop · December 2013

@Mickey doing your recipe right now, cant wait eat it!

Mickey · December 2013

Please post pics and what you thought of it.

First Thanksgiving with my Egg

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