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1st Spatched Turkey.. Potential issue with bad smoke / going direct?
the BIL gave me a 13lb bird a couple of weeks back and I told him i would cook it on the egg and make dinner for them.. Tomorrow is the day.
this is the 1st turkey i have done and planned on doing Mickey's method of 400/raised/direct. Should i not be concerned about bad smoke created by the bird dripping on the lump? i typically cook whole chickens indirect for this reason.. might be overthinking this..
Comments
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If you are cooking raised direct then no worries. If not raised I would go indirect. I didn't have any bad smoke issues when cookin raised direct. That is how I do all my chickens and turkeys.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I don't understand the raised direct reasoning. I cook my chickens and turkeys at the factory grid level and they are always great. I always cook them direct.Mark Annville, PA
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I always cook turkey/chicken and wings raised direct. Cook skin side up and never turn. Never had a bad smoke. Remember smoke is not your friend on this cook, I go VERY light on the wood.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.
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thanks.. was only going to use a few pieces of cherry and doing the rest as you described
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If your worried about the drippings hitting the coals put a pan with potatoes and veggies under the bird to catch the drippings. You would need the means to do thisLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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oh yea... need advice on a new set of shears... mine snapped while cutting out the backbone last niht... any suggestions?
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ok.. first spatched turkey is now history. it was goo but not great. I did point the legs towards the back of the egg as I had read in one thread hoping that it would help even out the cook.
the breast wasn't dry but wasn't as juicy as I would of liked. thighs came out good.
smaller birds might be the answer or I might try leaving it whole for the next one.
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Curious what the temps were when you pulled it off the egg?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Did you brine the turkey for 24 hours before cooking? I always brine mine and I have never had a dry bird.
Duncan, SC -
I never brine a whole turkey. When I just do breast, I do. Don't when I do legs/wings.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.
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i pulled when the thighs had hit 180... breast at that poiunt was about 165
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