Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

So who else is doing their first turkey on the egg?

       I have decided to go with the mad max because it looks great. I have been studying that post for 2 weeks now. I have 6  adults and one kid coming so I just bought a 15 pound fresh bird and all the herbs and such.  $101 bucks at Publix , and thats just for the turkey and gravy. I got too much. Im going to brine it with the" 1 cup of salt 1/2 cup sugar" for about 36 hours. I promise pics as I go along. I never thought cooking could be so stressful. 
St. Johns County, Florida


  • roblewroblew Posts: 78
    I just did my first on Sunday morning 
    Ringgold GA LBGE
  • MaC122MaC122 Posts: 778
    @roblew Hoe did it come out? What did you think?

    St. Johns County, Florida
  • I'm doing a smoked on the egg and another in the oven. Going to do a brine on both. Egg will have some pecan in there for smoke. It will be an interesting comparison to see which one is better.
  • Done my first over the weekend, got the second one on right now
  • roblewroblew Posts: 78
    @MaC122 It came out very good. I was actually impressed at how moist it was 
    MaC122 said:
    @roblew Hoe did it come out? What did you think?

    Ringgold GA LBGE
  • MaC122MaC122 Posts: 778
    @chuckChampion Was it good the mad max way. I guess I'm trying to get reviews
    St. Johns County, Florida
  • We are going to be gone on thanksgiving day but my wife just asked me to do a turkey on the egg this weekend.
    I can't wait to give this a shot!
    Nowhere Indiana
  • KingtUTKingtUT Posts: 157
    I will be doing my first on Thursday.  Still open to suggestions as to how im going to do it.  Im hoping the egg will just magically make it good regardless of what I do wrong.
  • This is my first also. I have a 21# bird that I will start around 6am Thursday morning. I just got my brine done a few mins ago. Waiting on it to cool and I will put the bird in it late tonight or first thing tomorrow morning for 24 to 36 hours. Then off to the refrigerator uncovered for 24 hrs. 
    Im trying to make this fun, but this is stress full. lol
    Jeff from Winston-Salem, NC  - LBGE, MiniMax
  • Going to spatchcock one, confident all will go well. That's why another one will be cooked in the oven.


    LBGE, Grill Extender, 5 burner Char-Broil gasser that hold my eggessories
  • JeremiahJeremiah Posts: 4,409
    $101??? I too just got the stuff to do the same cook. Although it's a 17lber. $31 for the turkey and maybe $20 in gravy ingredients. Did you get a $50 bottle of wine??
    Slumming it in Aiken, SC. 
  • awmawm Posts: 181
    I did my first this past Saturday. I done a 10 l pounder mad max, and it was really good. I'm doing the one that counts early Thursday morning. This one is 17 pounds so I hope nothing changes to much.
  • radamoradamo Posts: 366
    Doing my first on Thursday too, we have a 19 lb fresh bird.  Going to get mine unwrapped overnight in the fridge Wednesday night.  I will warm the bird to room temp and ice the breast (like that idea).  Then onto the egg at 325 grid with bacon all over.  Can't wait for Thursday!!!
    Long Island, NY
  • berndcrispberndcrisp Posts: 953
    edited November 2013
    Mad Max is a lot of work for first timers and the first time is always a bit overwhelming. This is a complete dinner less the sides. Keep in mind, if you have done one in the oven it is the same, you're just using a different cooking vesssel. You will do just fine.
    Hood Stars, Wrist Crowns and Obsession Dobs!

  • MaC122MaC122 Posts: 778
    edited November 2013
    @Jeremaih $101 is all the wine + beer + spices. I spent 24 on booze alone. This is the best forum ever!!!! We are gonna have of pics of turkey

    St. Johns County, Florida
  • Doing my first on on Thursday too.  Bought and 18lb. and am planning on doing it spatchcock.  I know it will turn out because I've done so many chickens but I can't help but be a little nervous.  We are having my friend and her family over and since I know she's not a great cook, no matter what happens, I know it will be better than what she could make.  LOL  I think my biggest fear is that it won't fit on out LBGE.


    Lakeville, MN

  • I did my first turkey on the egg last year. EVERYONE loved it and I have been nominated to smoke the turkey for every thanksgiving from now on. I got a butterball, so I opted not to brine and it came out super juicy. I think I am going to cut back on the herbs in the butter this year. It was a little herby for my taste last year.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • I'm planning to do my first on Thursday and will also be deep frying several birds for the first time with several friends.

    The Egged bird is 15 pounds.  I have my doubts it will fit in my medium egg if I lay it flat on top of a grate on top of the platesetter.  If I remove the fire ring, will I have enough lump to cook the turkey vertically?
  • lousubcaplousubcap Posts: 12,116
    edited November 2013

    I would offer that the Mad Max Turkey turns out great-the majority of effort is making the gravy.  So, if you want a great turkey w/o the level of effort, give the gravy a pass.  Just an opinion and we all know what those are worth:)

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • TerrebanditTerrebandit Posts: 1,666
    @JenGang I think an 18 pounder is pushing it for spatchcock on a LBGE.
    Dave - Austin, TX
  • edited November 2013
    This is my first thanksgiving as an egg owner but I did a practice one a few weeks ago...I followed this pretty was the juiciest one I have ever had. I didn't ice the breasts or inject butter but will this time...I made the gravy but didn't need it. I liked the spices but there were some bigger pieces that got stuck in the teeth...I picked up a mortar and pestle to grind it a little more fine. Oh and the method for carving...big improvement to how I have done so in the past.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • SkinnyVSkinnyV Posts: 3,347
    I'm in for first time. Cheers to us and good luck
    Seattle, WA
  • JenGangJenGang Posts: 91
    edited November 2013
    @JenGang I think an 18 pounder is pushing it for spatchcock on a LBGE.


    Lakeville, MN

  • Dang it! I'm having problems posting to the forum from my laptop.

    Anyway, I hope it works since I don't have a plan B. :)


    Lakeville, MN

  • Jeremiah said:
    $101??? I too just got the stuff to do the same cook. Although it's a 17lber. $31 for the turkey and maybe $20 in gravy ingredients. Did you get a $50 bottle of wine??

    I was thinking the same thing.. Bought a 10 pound from Publix for $17.00 and with the odds and ends that was another $20.00.  I have my "out-laws" I mean in-laws making a backup just in case this Turkey does not work out (considering it my first on the egg). 

    I too am using Max Max and I will also brine the Turkey.  Will use BGE charcoal with apple and pecan (just a little).

    Coral Springs, Florida- Dimitrious

  • MaC122MaC122 Posts: 778
    $101 gets you the spices, carrots, onions, nice bottle of wine, garlic, and who cares...I bought the organic turkey. And I got a a boars head american sub whole. Pics will as soon as I start brining 

    St. Johns County, Florida
  • I am!  Doing a Diestel farms slow-growth 11 lber.
    Planning on doing Good Eats except more of a reverse sear.
    Spatchcock, dry brine, indirect 350 (until VERY end), smoke.

    Question is, what to use? (please vote)
    1. Cherry
    2. Pecan
    3. Apple
  • KeeferKeefer Posts: 120
    I will be smoking a turkey as well. We are not so concerned with the presentation, just taste - so I am considering cutting the bird in half. I am thinking it would be easier to cook it uniformly that way. What do you guys think?
  • tarheelmatttarheelmatt Posts: 7,626
    Planning on doing my first turkey for my family Thursday and looking forward to it.  Planning on doing the following.

    Brine all day tomorrow
     - Brine includes: salt, brown sugar, black peppercorns(some crushed), Lemons, Oranges, Fresh Thyme

    Stuff turkey with onion, garlic, thyme, celery, butter
    Rub turkey with butter (inside the skin too) salt,pepper, and thyme
    Ice the breasts until placed on egg
    Cook 350° indirect till breast is 160° (using roughly 13-15 min per lb.)


    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone

    My Photography Site
  • FoghornFoghorn Posts: 4,725
    I'm cooking a 15 pound fresh turkey from a local farm.  This will be my first turkey ever.  We'll put it in a brine tonight and see how it goes. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

Sign In or Register to comment.
Click here for Forum Use Guidelines.