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Mad Max's Turkey Question ...

pantsypantspantsypants Posts: 1,149
So my bird is 13lbs and I am going to try out Mad Max's Turkey .
Do I brine it ? ?

also what time estimate for the 13lb ? ?


thanks
Toronto
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Comments

  • I did a 20# bird last year for Thanksgiving. 350* for a little over 4 hours. I'd probably allow 3 hrs for a 13# bird at that temp.

    I did brine mine overnight. You'll get feedback both ways. I'm not sure if it helped (nothing to compare to) but I don't see how it can hurt anything either.

    Also, have a look at the gravy instructions on the Mad Max Turkey page. It's very good gravy but I suggest cutting back quite a bit on the wine.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • pantsypantspantsypants Posts: 1,149
    awesome John , thanks
    Toronto
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  • grege345grege345 Posts: 2,723
    If you have the time brine. I heard some come pre brined. Have to look at the packaging. Turkey I get is fresh so I always do. I guess your going traditional? Spatchcock turkey is the way to go. Cooks more evenly. When I did mad max I iced breasts and still had a problem tryin to get the thigh up to temp
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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  • berndcrispberndcrisp Posts: 714
    #14 on a medium about 2.5 hrs. Again, VERY gentle with the wine in the gravy!!
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • CanuggheadCanugghead Posts: 4,389
    I cut down on the butter, both on bird and in gravy. Oh and the liver in gravy, I suggest half with liver and half without.
    Vaughan, ON
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  • buzd504buzd504 Posts: 995

     I suggest cutting back quite a bit on the wine.

    That's just crazy talk.
    NOLA
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  • DMWDMW Posts: 5,430
    buzd504 said:




     I suggest cutting back quite a bit on the wine.


    That's just crazy talk.


    Just put more of the wine in the cook and less in the gravy.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • pantsypantspantsypants Posts: 1,149
    I should cook the bird whole right ?
    I should not be swayed to spatchcock it ? ...
    Toronto
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  • SkiddymarkerSkiddymarker Posts: 6,292
    grege345 said:
    If you have the time brine. I heard some come pre brined. Have to look at the packaging. Turkey I get is fresh so I always do. I guess your going traditional? Spatchcock turkey is the way to go. Cooks more evenly. When I did mad max I iced breasts and still had a problem tryin to get the thigh up to temp
    Like @grege345 says, check to see if the bird is already brined. Many are. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • pantsypantspantsypants Posts: 1,149
    this guy is not , he is "Au Natural "

    Toronto
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  • I should cook the bird whole right ?
    I should not be swayed to spatchcock it ? ...
    To me, that's really a question of presentation at the table; assuming you don't mind putting in the time to do the bird the more "traditional" way. Unless you screw it up ( ;) ) I believe you can get good results flavor and moistness-wise either way.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • pantsypantspantsypants Posts: 1,149
    I think i would like to keep it whole .
    Toronto
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  • grege345grege345 Posts: 2,723
    If your stickin with the traditional method really ice down those breasts and keep the legs toward the back. Have fun
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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  • pantsypantspantsypants Posts: 1,149
    thanks !!

    whats the time rec for 13lbs ?
    Toronto
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  • CanuggheadCanugghead Posts: 4,389
    edited April 2014
    3 to 3.5 hours; allow at least .5 hr to make the gravy while resting the bird ... it's ready when it's ready :)
    Vaughan, ON
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  • Little StevenLittle Steven Posts: 26,941
    I got 2.7 Gary at 12.5 minutes per pound which is what I normally get.

    Steve 

    Caledon, ON

     

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  • pantsypantspantsypants Posts: 1,149
    perfect , i am making the stock right now and am brining the guy right now .
    Will cook it tomorrow .
    Toronto
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  • pantsypantspantsypants Posts: 1,149
    does the turkey need to be in a pan ? I was going to rest it on a roasting rack with a drip pan underneath ?
    Toronto
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  • SGHSGH Posts: 11,460
    No do not sit it in a pan. Set it in the rack or grid with a pan underneath to catch the liquid gold.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • pantsypantspantsypants Posts: 1,149
    thats what i thought ! thanks
    Toronto
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  • SGHSGH Posts: 11,460
    As always you are more than welcome my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • Either way is fine. I did mine in an aluminum roasting pan. Either way, make sure you have some separation between your pan and the plate setter. If you put the turkey in a pan and then on your grid that's okay, If you put your pan under the grid do not rest it directly on the plate setter or your drippings will burn.

    Also, go back and look at the Mad Max instructions. He mentions tilting the bird to pour juices from the bird into the roasting pan. If you go with a drip pan under the bird you'll have to do that as you take your bird off.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • pantsypantspantsypants Posts: 1,149
    Thanks , I am going to put it on the top rack of the AR and put a roasting pan in the middle .

    I will take a couple pics as i am sure this will turn out pretty good
    Toronto
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  • BTW, probably going to have to pull your dome thermo.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • pantsypantspantsypants Posts: 1,149
    ????
    Toronto
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  • ????
    When you close the lid the stem of the dome thermo may hit the top of your turkey.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • DMWDMW Posts: 5,430
    With the turkey up high on the AR, there's a good chance the dome thermo will hit the bird when you close the dome.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • pantsypantspantsypants Posts: 1,149
    its a smaller bird but I will be aware of this .
    Toronto
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  • DMWDMW Posts: 5,430
    Yep, just watch it, several have broken their thermos in the past.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
    ·
  • DMW said:
    Yep, just watch it, several have broken their thermos in the past.
    ... and some have just bent them.  :\">
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
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