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THE MAD MAX TURKEY HOTLINE IS OPEN!!

mad max beyond eggdomemad max beyond eggdome Posts: 8,133
edited 2:23AM in EggHead Forum
ok gang, i'm all showered up and smelling pretty now. .. gotta head out on the great chestnut hunt in a few minutes. ...but the phone is charged and so am I!!

so i'm ready to take your calls. ...but hey, if the phone is busy and you get my voice mail, for god's sake, leave a message with your number. .. i will call you back as soon as i get a chance. ... .i won't be checking the forum that often today, and even less tomorrow .. . .

and the number is. .. . .

703-517-3791. .

look forward to hearing from some of you

Comments

  • MickeyMickey Posts: 17,320
    You are a great American Sir.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Hey Mad Max
    Any recipes for a godd turkey injection?
    Thanks
  • AshmanAshman Posts: 375
    Let the GAMES BEGIN!!! :woohoo: :silly: :cheer:

    Gordon
  • You're the best, Maxie. Thanks.
  • i don't inject. ..i want my turkey to taste like turkey :)
  • thanks brad!! ...happy t-day to you and yours!
  • thanks mickey, would you still love me if i was a card carrying commie??LOL :woohoo:
  • Happy Thanksgiving to you my friend, I hope you and yours have a wonderful time
    Thanksgiving2007024.jpg
  • Max,

    I can just picture you as the cover for Time magazine's 2008 Person of the Year, squeaking out just past Obama!

    Seriously, you are a very decent human being and in your honour I think I'll roast a turkey this weekend up here in Canada.

    Judy
  • I am going to use your recipe to cook the star of the show this year. Don't think I won't call you if I have a question. ;)

    Thanks Max and HAPPY THANKSGIVING!!!
  • Using the MadMax method....what would the approximate cook time for a 12-13 lb. turkey?
  • Celtic WolfCeltic Wolf Posts: 9,770
    Approx. 15 minutes per pound. However, use the time as a guideline. Your thermometer will tell you when it's done
  • What if I prefer to stuff my turkey? Will that A) change the cooking time of 15 minutes per pound or B) screw the whole Mad Max process up?
    Thanks
    Drunk
  • Celtic WolfCeltic Wolf Posts: 9,770
    It won't be a Mad Max Turkey if it's stuffed :)

    If you stuff a bird you need to make sure the center of the stuffing gets to 165.

    I find the best way to accomplish this is to make sure all the liquid ingredients to your stuffing are heated up. Stuff the bird and put it immediately into the Egg.

    You want to keep the stuffing exposure to a bare minimum as it will pick up more smoke than the bird.

    As for cooking time if you make sure the stuffing is warm before you put it in the cavity you should be OK with the timing. However, cook to temp not time.
  • Max,

    Thanks for all you do. Can I cook a 24 lb. bird on a mini? ;)

    Steve

    Steve 

    Caledon, ON

     

  • Okay. This is sort of a technique question. Last year. I followed a recipe that had me butter down the bird in herbed butter and dump a bottle of white wine on the bird. I assume part of the reason for that was because it was fun and the other was to start some liquid in the pan below the turkey.

    This year, I'm trying something different. Right now, the bird is brining in a Mexican brine (garlic, orange lime and pineapple juices, onions, peppers, cumin, etc). So I want to try a different prep when it goes on the egg. I found a recipe for a mexican rub that calls for olive oil followed by the spices. But there's no mention of pouring anything on top of the bird.

    So, do I go ahead and get a big bottle of corona and pour it over? I don't want to wash the spices off. Maybe I just pour it straight into the pan to introduce the liquid and trust that the beer-steam will flavor the bird?

    Also, would it be overboard to get some mesquite and at a little smoke?
  • Celtic WolfCeltic Wolf Posts: 9,770
    The "pouring" idea is to one make the skin crisp. This is another one of the many myths. The Skin is waterproof.

    However, basting does slow down the skin cooking process. It also helps in the making of the gravy as the drippings are used to enhance the gravy flavor.

    I am 100% positive I wouldn't want to be making gravy from the stuff you are brining your turkey in.

    However, you can baste it in the juices and after the cook I's take the dripping and thicken it up to make a sauce for the meat.

    Drink the beer.
  • Thanks CW!

    Yeah, the probe will determine...just trying to plan so all the stuff is done somewhere close to the same time :)
  • Did a Mad Max turkey on the LBGE yesterday, it was fantastic!!!!!
    Also followed the gravy instructions, the best gravy we have ever had!!!!
    One draw back to the Mad Max turkey, the bar is now set awfully high for repeat performances.

    Thanks for sharing Max :)
  • Boss HoggBoss Hogg Posts: 1,377
    Max-When you said you're "all showered up and looking pretty", I was expecting a 1-900 number :ohmy:

    BTW, all you efforts to help rookies like me are truly appreciated. Happy Thanksgiving to you and your family!

    Brian
  • FlaPoolmanFlaPoolman Posts: 11,670
    Sure,,, One piece at a time ;)
  • Well, the recipe has a browining sauce to use in the last half-hour and I do intend on basting the bird with the pan juices. I'll make gravy with them but not the straight-brine. :pinch:
  • Get a powerful blender and a casserole dish. ;)
  • DavekatzDavekatz Posts: 763
    We're doing our second Mad Max turkey this year. Last year's was not only a tasty bird, but the best gravy I've ever had.

    Thanks for all you hard work!

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • I appreciate this help... This is my first Turkey on the Egg.
    I am using the V-Rack and Roasting Pan. Question is, do I add any water to the roating pan or is the only liquid the half a bottle of wine poured over the bird?
  • Mad,

    I've had a large egg for 5 years now and have learned that nothing coming from it ever tastes dried out. Last year's turkey was great, but a standard peel it and but leads to a question. I like to smoke at lower temps, like 230-250, but always seem to be done significantly faster than recipes predict. I suspect this is due to the convecting nature of the Egg and the thickness of the ceramics. Can you suggest more accurate smoking times?

    Thanks!
    PD Atlatnta
  • Celtic WolfCeltic Wolf Posts: 9,770
    At 250 dome you are probably looking at 20-25 minutes per pound. However, time is not important. Doneness is. Keep cooking to temp and not time. The cooked bird will wait.
  • what is optimal internal temp for a turkey?
  • what is optimal internal temp for turkey
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