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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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Our Turkey

dcdavedcdave Posts: 8
edited 2:22AM in EggHead Forum
We did a 11 lb brined bird semi mad max style. Cooked it at ~325-350 with a little hickory for 3 and a half hours. It was very good...




  • LOOKIN GOOD ! Another MMT Success!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Oh baby - like Fred said - looking good!
    ~HOPE~ is wishing something would happen. ~FAITH~ is believing something will happen. ~COURAGE~ is making something happen......
  • The colour is beautiful - bet it tasted great.

  • CanuggheadCanugghead Posts: 4,539
    Beautiful tan on that bird. I like the way you elevated the turkey from the foil pan with the grid, may be it's the key to alleviate the under-cooked legs problem. What was the breast temp vs. leg temp when you pulled? Also, how/why did the bird end up in the v rack in the second photo? Thanks for sharing.
  • I don't recall the final temperatures but they were a bit over for the breast and thigh. I used the all clad to move the bird into the kitchen and to make the gravy.
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