Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoking a Turkey Today

Ross in VenturaRoss in Ventura Posts: 7,220
edited 5:02PM in EggHead Forum
DSC_0001-4.jpg
DSC_0005-3.jpg
11.3lb. Turkey, going to Smoke at 220* for 10hrs. or less.
Ross
RECIPE

http://allrecipes.com/Recipe/Turkey-in-a-Smoker/Detail.aspx

Comments

  • BeliBeli Posts: 10,751
    Good morning Ross
    When you have the time, would love to know your recipe for the turkey. TKS
  • Here you go Beli. It was in his post.

    http://allrecipes.com/Recipe/Turkey-in-a-Smoker/Detail.aspx
  • RascalRascal Posts: 3,643
    Check his post for the recipe link.
  • BeliBeli Posts: 10,751
    .............ooooops TKS Mike still to early for me.... :whistle:
  • Good Morning Beli,
    The Recipe is linked at the of the post :)
    Ross
  • thirdeyethirdeye Posts: 7,428
    Are you really going to take it to 180°?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BeliBeli Posts: 10,751
    Sorry Ross....to early for me....copied it already ;)
  • bubba timbubba tim Posts: 3,216
    I agree with thirdeye, 160 then let it rest for 20 minutes
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • Wayne,
    No, 165* . What do you suggest?
    Ross
  • thirdeyethirdeye Posts: 7,428
    I was thinking that at 180° that breast would be way overdone.....whole birds are always a tough battle for me, you won't have any problem with the breast, but I would probe that thigh joint and once the juice is clear, I'd call it ready.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Nice find on that recipe, Ross. Looks good already, and if you have the time afterwards we'd love to see how it turned out.

    I know Celtic Wolf likes to say, "If you're lookin' you ain't cookin', but with an ETA of 10 hours on this bird, do you plan on opening the lid up every so often to baste? If so, how often and what type of baste?
  • BordelloBordello Posts: 5,926
    Thanks for the laugh Beli. :lol:
    Remember we must laugh at ourselves every now and then, belive me, you're not the only one to have missed something in a post. Don't ask me how I know.


    Cheers,
    Bordello
  • Wayne,
    Thanks.
    Ross
  • Vincent,
    Basting with the juices in the drip pan. I'll take a picture the next time I baste.
    Ross
  • Vincent,
    Just basted the bird, 2-hr. into the cook. I'm using Apple wood and Cherry wood.
    Ross
    DSC_0004-7.jpg
    DSC_0005-4.jpg
    DSC_0006-3.jpg
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Ross,

    When you update, which I hope you do, let us know pit and bird temp.

    I am very interested in this cook.

    Kent
  • DSC_0001-5.jpg
    Kent,

    I Basted again pit temp. 220* Turkey Breast 137*
    Ross
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I wonder about the length of time. Are you going to pull at 165° meat?

    Also, are you gong to add more smoking wood or you still getting some of the original wood.

    Depending on your thoughts of the results, I am going to try with Jack Daniels No.7 chips or grape chips.

    Anyway, the bird is sure looking nice in this picture.

    Kent
  • I do not think this well go for 10-hrs. I still see smoke but plan on adding.
    Ross
  • DSC_0001-6.jpg
    Basted, pit temp 220 Turkey 147*

    Ross
  • DSC_0002-5.jpg
    Basted added water to drip pan pit temp. 220* Turkey 151*

    Ross
  • DSC_0001-8.jpg
    At 5.38 I increased the pit temp. to 230*
    At 6-hrs, pit temp. 230* Turkey 155* Starting to look and smell really good.

    Ross
  • DSC_0001-9.jpg
    Pit temp. 245* Turkey 165* I think I'll pull it and let it rest.

    Ross
  • UGAVETUGAVET Posts: 577
    thats gonna make some awesome smoked turkey samies this week.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Think I will bring the leg of the post to the left a little.

    Love seeing the progress photo's. Thanks!!!

    The bird looks better each step. The final picture is really nice. I sure hope the bird tasts as good or better than it looks.

    Kent
  • DSC_0001-10.jpg
    DSC_0004-8.jpg
    Pulled internal temp.165* foiled well rest for a wile.

    Ross
  • Brad,

    I can't wait !!!!!!!!!!

    Ross
  • Kent,

    Me too There is some great looking drippings in the pan .

    Ross
  • thirdeyethirdeye Posts: 7,428
    Looks good from here!! I'd like to get my hands on that onion quarter...a little salt and pepper and it will fit right in with some dark meat.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Grandpas GrubGrandpas Grub Posts: 14,226
    How did it taste? Sure looks good.

    Kent
Sign In or Register to comment.
Click here for Forum Use Guidelines.