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27 POUNDER - Turkey for the Work Crew

MaskedMarvelMaskedMarvel Posts: 1,522
edited May 2014 in EggHead Forum
EDIT - Vanilla removes carriage returns on iPad. Annoying. ------------ Greetings friends, Lucky to have some cool people I work with who appreciate an occasional BGE delivery. Today's is pretty epic - a 27 pound whole turkey. Spatchcocked with organic herb blend, salt, and pepper. That's it. Going to let the mesquite smoke do the work on the flavor of the meat, and hope the skin gets crispy and delicious. I don't eat the wings or legs, someone will have to do those when I get in. :) It's easily the most I've had in there at once, poultry wise. I'll let you know how it turns out! Much love 8-Damien image
Large BGE and Medium BGE-- Greensboro!


Comments

  • brianwdmnbrianwdmn Posts: 366
    Should be epic! I've found cooking poultry at 400 or above ensures crispy skin. Good luck.
    Marietta, East Cobb, GA
  • MaskedMarvelMaskedMarvel Posts: 1,522
    brianwdmn said:
    Should be epic! I've found cooking poultry at 400 or above ensures crispy skin. Good luck.

    Indeed. My spatchcock temp is raised direct at 400*. Usually take about one and a half hours.
    Large BGE and Medium BGE-- Greensboro!


  • Miked125Miked125 Posts: 346
    That's some turkey!
  • MaskedMarvelMaskedMarvel Posts: 1,522
    It's chugging right along. Hope it's done in time for work.... image
    Large BGE and Medium BGE-- Greensboro!


  • MaskedMarvelMaskedMarvel Posts: 1,522
    Turned out exactly perfect. Man sakes!!!

    image
    Large BGE and Medium BGE-- Greensboro!


  • grege345grege345 Posts: 3,515
    How hard did you swing that cleaver to get that backbone out?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • SkinnyVSkinnyV Posts: 3,241
    Well done, thanks for the post.
    Seattle, WA
  • GATABITESGATABITES Posts: 1,231
    did you take a pic before you carved? slices look good btw. 
    XL BGE 
    Joe JR 
    Baltimore, MD
  • Hi54puttyHi54putty Posts: 1,856
    Wow. Solid work.
    XL,L,S 
    Winston-Salem, NC 
  • MaskedMarvelMaskedMarvel Posts: 1,522
    grege345 said:

    How hard did you swing that cleaver to get that backbone out?

    That cleaver is sharp. Heavy.. Dangerous...
    GATABITES said:

    did you take a pic before you carved? slices look good btw. 

    Didn't. That monster really was enormous. That carved meat in that pic was only half if it. I gave the other half to someone who needed it. Thanks for the kudos.



    What I DID take, was a pic of the Roo after she stuck her head between the CGW swing grate to get her Scooby snack on. Those black eyebrows aren't natural. But, and I crack up when I see it, the new mustache really is cute on her hahaha. ...



    Large BGE and Medium BGE-- Greensboro!


  • MaskedMarvelMaskedMarvel Posts: 1,522
    Well... That didn't work... Let's try again...


    image
    Large BGE and Medium BGE-- Greensboro!


  • GeorgeSGeorgeS Posts: 949
    That's fantastic! The cook and the pup!
    Bristow Virginia XLBGE One of the best feelings in life is watching other people enjoy the food I cooked!
  • Austin  EggheadAustin Egghead Posts: 3,565
    You did good. Turkey looks just right.
    Large, small and mini SW Austin
  • SmokeyPittSmokeyPitt Posts: 8,735
    Looks great!  How tight was the fit cooked on the large?  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • MaskedMarvelMaskedMarvel Posts: 1,522
    Looks great!  How tight was the fit cooked on the large?  
    I went spider raised direct on the original stainless grate and I had a fair amount of room to spare.
    Large BGE and Medium BGE-- Greensboro!


  • pasoeggpasoegg Posts: 331
    I want a turkey breast sandwich with a little cranberry sauce and mayo on it

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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