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Mad Max Turkey just started

DMWDMW Posts: 7,270
I just put on a 11.5lb turkey following Mad Max's recipe about 1/2 hr ago. I didn't take any pics during prep as I was in a hurry. I'll snap some when I baste. This is a trial run for T-Day, first whole turkey I've done so far.
My Facebook Place where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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Comments

  • DMWDMW Posts: 7,270
    Here it is 1 hr in.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • Lookin good.  Keep us posted

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • busmaniabusmania Posts: 307
    link to recipe?
  • DMWDMW Posts: 7,270
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • jaydub58jaydub58 Posts: 1,785
    Oh, yeah, @DMW, please keep us in the loop on this cook!
    John in the Willamette Valley of Oregon
  • DMWDMW Posts: 7,270
    Here's the stock cooking down. House smells amazing.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • DMWDMW Posts: 7,270
    edited November 2013
    Wow, this little guy is cooking fast. Thigh is at 172° and breast is 156° and it's just under 2 hours in. My egg is wanting to run around 350° and I haven't had time to tweak it (work getting in the way). Really glad I did a trial run as I would have assumed much longer. I will probably go with a slightly larger bird for T-Day, but nowhere near a 21 lb like Mad Max's recipe.

    Edit - scratch that, my probe on my Mav must be positioned wrong or something. I just checked temps with my Thermapen and still around 145° Breast. Really glad I have the Thermapen.

    Edit - Re-positioned the Mav probe in the breast and now it's showing 140° same as my Thermapen in the same spot. My other wireless therm that was in the thigh (some cheap no-name I've had for over a year) is clearly off. Probing the same spot with the thermapen wasn't even close. Will need to test all my probes after this in boiling water.

    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • Looks really good!
  • DMWDMW Posts: 7,270
    edited November 2013
    Just pulled it off. Its tented and resting. Now time to try making the gravy.

    Edit - OK, I didn't realize how involved that gravy is. Won't be doing it now...
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • calikingcaliking Posts: 7,168
    Lookin good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • tulocaytulocay Posts: 1,737
    Looks good. Can you share how long that bird took? I have turykey duty this year for a 1:00 meal. Want to make sure I give myself plenty of time.
    LBGE, Marietta, GA
  • DMWDMW Posts: 7,270
    @tulocay, took a bit over 3 hrs total indirect on the egg at 325°-350° Thermapen was probing 160° in the breasts and close to 180° in the thigh. I'm going to allow a 20 min rest before cutting into it to see how it looks. Joints seem to be free, all juices seem to be clear.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • henapplehenapple Posts: 14,689
    @DMW... Edit man.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DMWDMW Posts: 7,270
    edited November 2013
    Ok, don't go by my timing as reported. The breast was done, dark meat not. Carved the breast meat off, now its in the oven to finish the dark. Glad this one wasn't for the big day. Thinking I might just spatchcock.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • MickeyMickey Posts: 16,505
    DMW said:
    Ok, don't go by my timing as reported. The breast was done, dark meat not. Carved the breast meat off, now its in the oven to finish the dark. Glad this one wasn't for the bid day. Thinking I might just spatchcock.

    Yep
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • chashanschashans Posts: 418
    Man that looks good! Are you using a Large BGE?  How large of a turkey could you use in a LBGE with this set-up?
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • DMWDMW Posts: 7,270
    @chashans I have an XL. BGE claims 2 20lb for an XL. A setup like this I could definitely got with much larger than this. However I don't see how you could get 2 birds on there if they were in roasting pans.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • chashanschashans Posts: 418
    Will you freeze some/all of this bird? I mean, that is a lot of turkey to be eating before the end of the month. So my question is...does BGE cooked turkey freeze well?  Thanks.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • EggcelsiorEggcelsior Posts: 11,570
    Put the legs towards the hinge next time. The hot zone will get the legs done in time.

    Also, did you ice the breasts?
  • DMWDMW Posts: 7,270
    edited November 2013
    @chashans Some will be given away, some will be vacuum sealed and frozen. To answer your question, I do turkey breast roasts, then cool, slice, freeze in small piles. Then I vacuum seal each "stack" in Foodsaver bags. Each Sunday night we get a pack out and put it in the fridge. Lunch meat for the kiddos for the week.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • DMWDMW Posts: 7,270

    Put the legs towards the hinge next time. The hot zone will get the legs done in time.

    Also, did you ice the breasts?

    I did ice the breasts. I missed (forgot) the part about putting the legs back. I turned it about 1/2 way through. Will start out with legs back next time.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • chashanschashans Posts: 418
    DMW said:
    @chashans Some will be given away, some will be vacuum sealed and frozen. To answer your question, I do turkey breast roasts, then cool, slice, freeze in small piles. Then I vacuum seal each "stack" in Foodsaver bags. Each Sunday night we get a pack out and put it in the fridge. Lunch meat for the kiddos for the week.
    Good stuff!  Thank you.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • I really want to try this. Was it worth the effort?
    Mark Annville, PA
  • calikingcaliking Posts: 7,168
    Put the legs towards the hinge next time. The hot zone will get the legs done in time. Also, did you ice the breasts?
    +1. Last year,  when i smoked a bird on my drum smoker,  i placed the bird perpendicular to the pan underneath it (which was on a lower rack).  The breast was indirect,  thighs were direct and i even had some drippings.  Breast was iced beforehand. With the egg,  take advantage of the hotspot at the back.  Position the platesetter so that it is "open" in the back  i.e.  one foot towards the handle,  making a Y when you look down into the egg. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • DMWDMW Posts: 7,270
    @cortguitarman Yes, I think it was worth it. I just made the gravy a bit ago, and wow, that was nice. I'm willing to put in a few cooks to get this right. It won't be a nightly cook for sure, but I want the first T-Dat from the Egg to impress, including presentation. If I was just doing it to eat, I would spatchcock it for sure.

    @caliking That's a great idea to position the fire ring and platesetter like that. I always have mine setup with the open side toward the front so the hot spot is blocked by the platesetter.

    This place is great, thanks guys!

    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • MickeyMickey Posts: 16,505
    @DMW if you spatchcock the next bird you do not ice the breast.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • TerrebanditTerrebandit Posts: 1,390
    If the thigh was at 180 IT, it should have been done. Am I missing something?
    Dave - Austin, TX
  • JeremiahJeremiah Posts: 2,788
    This is a great thread. Thanks for the info. I'm planning in the same deal for t day.
    Slumming it in Aiken, SC. 
  • DMWDMW Posts: 7,270
    @Terrebandit When I probed the thigh near the joint, it wasn't at 180°. I thought it was a fluke because it was hitting the bone. It wasn't a fluke, it just wasn't done. However, after carving the breast meat off and putting the rest in the oven for about an hour, it was perfect. Delicious and since the presentation really didn't matter tonight (most ended up in the freezer) no big deal.

    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • SkinnyVSkinnyV Posts: 2,742
    Thanks.... 70% sure first cook will be on T day, and all will work out. @-)
    Seattle, WA
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