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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Thanksgiving Help
Options
hizzoner
Posts: 182
I have been chosen to provide the turkey on Thanksgiving. I need a fairly simple recipe. I apologize if this has been beat to death. Someone might just post a link for me if possible.
I am considering brining the night before and getting up early to start my cook. I/we like a good smokey bird. I am also considering stuffing with boudin.....so any pointers are appreciated.
I am considering brining the night before and getting up early to start my cook. I/we like a good smokey bird. I am also considering stuffing with boudin.....so any pointers are appreciated.
Comments
-
here is a link to mad max turkey central
http://www.nakedwhiz.com/madmaxcentral/madmaxcentral.htm
it really doesn't get any simpler than this ...you can control the smokey flavor simply by how much wood you add to your fire ...want it smokey? add more wood .. .
but if you want it simple, don't bother brining. . .if you follow my technique, you don't need to brine as it will be plenty moist. . .
and as for stuffing the bird, i recomend putting the aromatics in the bird...and if you want the bird smokey, stuffing (wet bread) will absorb A LOT of smoke, so i'd steer away from that..just my opinion... -
I have over-smoked turkey and it really effected the taste. I do not use any wood chips or very, very few for turkey anymore. The lump imparts a nice mild smokey flavor in my opinion.
-
What is a realistic time table for this cook? I am probably going with about a 14 lb. bird.
How much of the prep can be done the night before and what am I looking at in regards to cook time on T-Day?
We plan on eating at about 2:00 p.m. I am trying to figure out how early I need to get started. -
At 350 degrees indirect you will need to cook the turkey 12-15 minutes per pound. read Max's tips & recipe...easy, peasy...cook to internal temp not time when doing poultry...
-
I'm thinking that making the stock for the gravy the day before would save some time.
-
You can make the stock any time, just do make the gravy. You want the drippings from the bird in the gravy.
-
I made this on Sunday as a trial run for thanksgiving and it was wonderful
I made a 14lb turkey also The gravy was incredible. It really is easy to make just follow the recipe and your will have a great bird with some of the best gravy u have ever had.2 LBGE
Digi Q
green Thermapen
AR
Albuquerque, NM
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum