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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

A turkey question

Not SiriusNot Sirius Posts: 32
edited November -1 in EggHead Forum
I've been smoking turkeys for years, first brining them to provide flavor as well as moisture. This year, for the first time, I will be egging the turkey. I've seen from earlier posts that turkeys cooked in the BGE come out moist without the need to brine. Since the brine also contributes a desirable flavor, I'd like to continue doing it. I'm wondering if any of you have had experience with cooking a brined turkey on the egg. Is there a downside? I'd appreciate any input. Thanks.

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