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TigerTony Turkey Today
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TigerTony
Posts: 1,078
I bought three turkeys yesterday. Two 18 pounders and one14 pounder. Thanksgiving Day I'm going to do the two 18 pound turkeys one of them on the Big Green Egg traditional style and the other one I will cook in my oil less fryer.
The small I had the butcher cut the backbone out the small one.
I couldn't wait to cook a spatchcock Turkey.
I set my large Big Green Egg up raised direct and cooked it at 375. it only took 2 hours for the breasts to reach 165 and the thighs were write about 175 .
I did not brine the turkey, I never do and probably never will.
I did rub the turkey down however with some mayo and seasoned with tsunami spin. by the way, I learn the mayo trick from my mother years ago not RRP
My wife cooked a pan of baked macaroni and a corn casserole. One of my daughters baked in Apple blueberry pie with shortbread crust and pecans. One of my other daughters made a chocolate pudding cake. My wife and I both turn 60 this week. Aaaaghhh-scary!
We had all three of my daughters and their husbands and my four little grand-daughters (all under the age of 3)over to eat. It was a wonderful day! We all enjoyed the food. Everything was great! The turkey came out perfect.
The small I had the butcher cut the backbone out the small one.
I couldn't wait to cook a spatchcock Turkey.
I set my large Big Green Egg up raised direct and cooked it at 375. it only took 2 hours for the breasts to reach 165 and the thighs were write about 175 .
I did not brine the turkey, I never do and probably never will.
I did rub the turkey down however with some mayo and seasoned with tsunami spin. by the way, I learn the mayo trick from my mother years ago not RRP
My wife cooked a pan of baked macaroni and a corn casserole. One of my daughters baked in Apple blueberry pie with shortbread crust and pecans. One of my other daughters made a chocolate pudding cake. My wife and I both turn 60 this week. Aaaaghhh-scary!
We had all three of my daughters and their husbands and my four little grand-daughters (all under the age of 3)over to eat. It was a wonderful day! We all enjoyed the food. Everything was great! The turkey came out perfect.
"I'm stupidest when I try to be funny"
New Orleans
New Orleans
Comments
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Tony it all looks great! Great to hear from you, Happy Thanksgiving to you and all of your family. Good looking cook my friendLenoir, N.C.
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Looks goodLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Beautiful cook! Turkey looks perfect. And I say that pies are the best desserts ever. Enjoy the family time, happy Thanksgiving!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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No pics here?Green egg, dead animal and alcohol. The "Boro".. TN
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@henapple You been drinking or doing something else that might make you go blind?"I'm stupidest when I try to be funny"
New Orleans -
Looks great, Tony. But one tip I learned here from @Mickey is to always point the legs toward the back hinge. Its a hot spot and the dark meat can handle that, will help keep your white meat nice and juicy.
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@Boileregger - Thanks for the tip. I'm logging it in my memory bank now."I'm stupidest when I try to be funny"
New Orleans -
Looks great. Enjoy the family.
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Looks great Tony, I am doing a 13lb turkey spatchcocked just like yours. I will try the mayo with my rub._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Looks delicious, I'm gonna chop shop one that won't fit on my medium egg.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
It's hard to beat good quality time with family. Nice job man!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Looks like a winner to me =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Boileregger is there a hot spot there even when raised direct?
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@TigerTony have you ever tried injecting turkey with that Jack Miller sauce you sent me? Thinking about using it on turkey breast that I will fry.
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@Tspud1 yes. I always go legs back raised direcy at about 400. Legs and thighs are always done at the same time as the breast when I do it that way...don't even bother taking the temp of the thigh anymor, just at the breast.
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@Tspud1 No, I've never injected with the Jack Millers. When I do I use the Creole Butter marinade.I really don't care much for injecting.I use the Jack Miller sauce as a baste while I'm cooking, especially on chicken. It's also our favorite to use as the sauce for pulled pork. Never tried it with turkey.Not sure about injecting. It's sort of chunky with onions. Let me know if ya try it.For those reading this that don't know about Jack Miller's Sauce here is a link: http://www.jackmillers.com/"I'm stupidest when I try to be funny"
New Orleans -
Nice cook. The pie sounds like a yummy way to finish the meal.Cooking on an XL and Medium in Bethesda, MD.
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@TigerTony Thanks, I was thinking of doing the Creole Butter then saw that Jack Millers and thought I would ask. On bigger birds I sometimes inject one side with Creole and other something else to get two different flavors. That way the ones that don't like the Creole can have something and it gives me an excuse to experiment on that side. Maybe I'll mix up something with the spices you sent me with some butter.
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