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.

Turkey Thought/Question

MemphistideMemphistide Posts: 207
edited 5:53AM in EggHead Forum
After brining a turkey for 48 hrs last year and smoking it, I swore that it was as good as I have ever had. Now that I am on here more, I read more about the Mad Max version. I just hate to use a pot on the BGE. Have any of you tried it both ways (w/ and w/out a pot)? Does anyone have other suggested methods of turkey cooking. I am not opposed to anything, but since I am only cooking one next weekend, I want to get everyone's input.

Comments

  • fishlessmanfishlessman Posts: 22,718
    two tin roasting pans to catch the drippings, the second pan helps keep the drippings from burning for gravey.
    fukahwee maine

  • AZRPAZRP Posts: 10,116
    I put the platesetter in legs up with a drip pan spaced up on it. The bird sits on the main grid over the drip pan. I separate the front from the back of the bird so I can remove the breast when done leaving the dark meat to finish cooking. I don't carve at the table so no need for the table presentation of a whole bird. -RP

    thanksgiving.jpg
  • Little ChefLittle Chef Posts: 4,725
    You might be interested in the Alton Brown method thread that was started an hour ago.
  • AZRPAZRP Posts: 10,116
    IMG_1308Small.jpg
  • Bobby-QBobby-Q Posts: 1,993
    I could have gone a long time without seeing that picture.

    I'm sure it tastes delicous but I got 3 more turkey cooks before I'm done and I'm thinking I won't look at them the same way again.
  • RipnemRipnem Posts: 5,511
    Glad it wasn't just me. :laugh:
  • stikestike Posts: 15,597
    hahahahaha
    my thoughts exactly.

    i'll never eat turkey again
    ed egli avea del cul fatto trombetta -Dante
  • MickeyMickey Posts: 18,644
    Have you thought of "spatchcocking" your turkey?
    Cook high in the dome(adj rig or raised), direct, never turn over. Cooks in about an hour+.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • YBYB Posts: 3,861
    That is just butt ugly Randy...I only cook the breast and now I know why.LOL

    Larry

    Turkeysontheegg.jpg
  • BigGreenDonBigGreenDon Posts: 166
    Last year followed the Mad Max method with the following modifications:

    * XL BGE with platesetter legs up.

    * 18" round pan over platesetter resting on 4 aluminum foil balls (to attempt to keep juices from burning). This pan is actually a 1" deep deep-dish pizza pan.

    * 20lb bird spatch-cocked on grid above pan.

    * Pan starts off half full of water, plus a few carrots, herbs, etc... (If you don't start with a little water, the drippings will still burn).

    You may hate to use a pot on the BGE, but it is necessary if you want to catch the drippings for gravy. If that does not matter to you, just leave the pan off and foil the platesetter so it does not get so messy.

    I was able to use the contents of the pan to make gravy after the cook (with the help of the giblets that I simmered on the stove during the cook). I thought that the Mad-Max recipe using wine was a bit strong, so this year I will use chicken broth or water (or a mixture of both) in place of the wine.

    Spatch-cocking decreases the cook time substantially, and gives the bird even less of a chance to dry out. Just make sure you get that bird off the fire when the internal temps are right (165 white, 180 dark). Some people take the bird off at 160 and rely on it getting to 165 during the rest. I've had parts that seemed undercooked when attempting that, however. I go for 165...

    Don
  • MemphistideMemphistide Posts: 207
    interesting....we have a oven turkey for gravey, so the drippings are not needed....that being said, I probably don't need a pan.
  • MemphistideMemphistide Posts: 207
    i have, but I think I can get more turkey if I do a whole turkey
  • THATHA Posts: 189
    I had to go back and look at that picture again for a few minutes to figure out what you guys were refering to.

    Makes me think about the expression from the guy who hated chicken and turkey, " I never thought much about eating somethign that ate with its pecker:
  • THATHA Posts: 189
    Spatchcock is a whole turkey. You don't lose any meat just the backbone which you don't eat anyway. All the meat is still there.

    It just makes it more floppy and lets the heat get to the inside better so it cooks from both outside inside.
  • MemphistideMemphistide Posts: 207
    ummmmmmmmm
  • MemphistideMemphistide Posts: 207
    I have a L, so I thought I could get more turkey on the grill if I did not spread it open
  • THATHA Posts: 189
    up to 20 pounder on a large
  • dhuffjrdhuffjr Posts: 3,182
    Now with a little creative use of the enclosed turkey neck........
  • MemphistideMemphistide Posts: 207
    NICE
Sign In or Register to comment.
Click here for Forum Use Guidelines.