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Turkey pictures

We are close to thanksgiving, anyone got any good turkey pictures to share for someone new to the egg


  • BENTEBENTE Posts: 8,337
    since you are new to the egg i will give you a hand. <a href="">HERE<a/>; is the most popular way to do a turkey. you might want to try one this weekend just as a trial run for thanksgiving. also with the added bonus of having everyone who tastes it look forward to your food.[p]
    happy eggin

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Tim,
    click on the link. . . everything you need to know about doing a turkey on the egg and creating great gravy. .. any questions, give me a shout. .. and on wed and thursday of thanksgiving, i open up the mad max hotline for your phone calls. .. .

  • WessBWessB Posts: 6,937
    <p />Tim,
    Here`s one I did several years ago..[p]Wess

  • Tim,
    I posted this a couple of days ago. I usually do two turkeys, one like this in the BGE, and the other is either smoked or Fried.[p]Have fun

    [ul][li]EggspertMN Turkey post[/ul]
  • EggspertMN,
    thats a nice looking bird!! . .did you make gravy?

  • dhuffjrdhuffjr Posts: 3,182
    Here is the one I did last year.[p]Turkey2.jpg[p]Turkey.jpg

  • mad max beyond eggdome,
    Sure did Max! made stock first with neck and giblets. Then strained it. Made a roux to medium (about a peanut butter color). dumped in the stock, some drippings, a little white wine, cut up the giblets into tiny pices. Bobs your Uncle. I NEVER miss making Gravy. Wife says it was one of the best.[p]I like a Roux for thickening. about 3-4 tbs of Olive oil, couple tbs of butter, and 3 heaping tbs of flour. Over Med to Med-Hi heat. Keep stiring, it will take at least one beer to make the roux.[p]Cheers![p]Mark

  • EggspertMN,
    good stuff!!!! . ...another thing you can use when making the roux (i've been experimenting with this a little based on on someone's suggestion) is a combination of butter and some of the pure fat from when i separated the drippings ...adds some more depth to the flavor. .. and getting mixed into the roux that way, the fat does not tend to separate from the rest of the gravy. . ..

  • AZRPAZRP Posts: 10,116
    Wow! What did you glaze that with? -RP

  • WessBWessB Posts: 6,937
    Garlic pepper infused EVOO...I actually had to go back to the cook on my website to check..LOL...I did in 2003 and the memory sure aint that good....It`s in my "Cooks" section

  • mad max beyond eggdome,
    Good idea! we always scrape that stuff off. I'll give it a try. Thanks Max![p]Mark

  • 61chev61chev Posts: 539
    Bone in breast simple and quickVACATION2007028.jpgVACATION2007029.jpg

  • WessB,[p]I don't want to sound dumb here but what is EVOO?

  • RonboRonbo Posts: 90
    Pres Talley,
    extra virgin olive oil

  • WessBWessB Posts: 6,937
    Pres Talley,
    Ronbo got obviously don`t watch Rachel Ray on the food network....Thankfully she stopped saying it...LOL[p]Wess

  • QBabeQBabe Posts: 2,275
    Tim,[p]Here's one I like. Click on the thumbnail to see the full sized pic of the bird.[p]Tonia

    [ul][li]QBabe's Favorite Turkey[/ul]
  • duckeggduckegg Posts: 267
    <p />Tim,
    These dudes were a little undercooked. They wern't afraid of the old Weber but they wouldn't go near the Egg.

  • thirdeyethirdeye Posts: 7,428
    <p />Tim,[p]I was kickin' around on my buddies farm a few weeks ago and flushed these hens. They scared the @#*%! out of me.[p]~t~

    Happy Trails

    Barbecue is not rocket surgery
  • Tim,
    Here's my shot and cook info for my "practice" turkey. Did it in July so I would be ready for the big day in November! [p]if you are near Eastern Pa, I'll be giving my annual Turkey on the Egg cooking demo in a few weeks , email off list if you want to come.

    [ul][li]Turkey on the Large in July! [/ul]
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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