Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

1st Thanksgiving with the BGE

Chicago Wine GeekChicago Wine Geek Posts: 150
edited 6:27PM in EggHead Forum
This will be my first turkey on the BGE. Bunch of people coming over, so I want this to be perfect. I've got a 16-18 pounder on order. Before I got the the usual sites for instructions, anyone here have any tips/tricks? Thanks in advance.
·

Comments

  • Chicago Wine Geek,
    Call MadMax .. I think he even has a Hotline on T-giving.[p]Eggcellent advice.[p]Doug

    ·
  • i inject "Birdseye" brand chicken broth into all the meaty areas, rub the seasoning (your favorite rub) under the skin & some on top of the skin, after rubbing the outside with olive oil.
    Cook @ 300F indirect, using a plate setter with legs up, aluminum lined drip pan on the plate setter, grid on top of the legs, then the Turkey. Use maple or apple wood chips that have been layed on the edges of the lump. Allow the fire to get established before putting on the Turkey. close the lid & DON'T open it till internal temperature on your remote thermometer reads 180F ( inserted into the thigh without touching any bone) or 170F in the breast area.

    your turkey will be juicy & ready for carving after 15-20min resting time.
    ·
  • BordelloBordello Posts: 5,926
    Chicago Wine Geek,
    Here is a link to Mad Max's Turkey and Gravy recipe posted on the Naked Whiz's web site.[p]Good Luck,
    New Bob

    [ul][li]Mad Max's Turkey and Gravy[/ul]
    ·
  • if you like honeybaked ham, you could also use this option if you have a blowtorch

    see my recipe at: http://www.biggreenegg.net/index.php?option=com_recipes&Itemid=104&func=detail&id=301
    ·
  • Chef Arnoldi wrote:
    i inject "Birdseye" brand chicken broth into all the meaty areas, rub the seasoning (your favorite rub) under the skin & some on top of the skin, after rubbing the outside with olive oil.
    Cook @ 300F indirect, using a plate setter with legs up, aluminum lined drip pan on the plate setter, grid on top of the legs, then the Turkey. Use maple or apple wood chips that have been layed on the edges of the lump. Allow the fire to get established before putting on the Turkey. close the lid & DON'T open it till internal temperature on your remote thermometer reads 180F ( inserted into the thigh without touching any bone) or 170F in the breast area.

    your turkey will be juicy & ready for carving after 15-20min resting time.

    Ballpark time for a 17 pounder? 3-4 hours?

    Also, can I just lay the turkey on the grid, or do I need a vertical rack/holder?

    Thanks.
    ·
  • Smoked Signals,[p]How does one contact Mad Max?

    ·
  • Chicago Wine Geek,
    simply call out for me here on the forum, or email me at max@mitre.org. ..[p]as we get closer to thanksgiving i'll be posting the hotline phone number. ..[p]in the meantime, here is the link to the turkey method

    [ul][li]http://www.nakedwhiz.com/madmaxturkey.htm[/ul]
    ·
  • CornfedCornfed Posts: 1,324
    Chicago Wine Geek,[p]My advice, in addition to calling Max, is to cook a couple turkeys between now and the big event. If you're going to screw up, do it now. If you happen to perfect things between now and Thanksgiving, call Max anyway. He's a great dude to chat with![p]Later,
    Cornfed

    ·
Sign In or Register to comment.