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

Want to see how the EGG is made? Click to Watch

Smoked "Super Buzzard" Turkey!

Geoff Maw
Geoff Maw Posts: 1
edited November -1 in Poultry


• 1 Turkey • Sage
• 1 Unpeeled Orange• Basil
• 1 Apple• Chopped Garlic
• 2 Onions• Thyme
• 1/4; lb. Bacon • Pepper
• 1/4; cup Sherry or red wine


Remove any packages from the turkey cavity and clean.
Put herbs, spices, onions, and bacon in a food processor/blender and reduce till it is of a paste texture.
Using your fingers, gently separate skin from meat at the breast,
sides and leg areas. Try not to puncture the skin.
Rub the paste evenly under the skin directly on the meat.
Cut orange and apple into halves and place into cavity.
Place turkey on a rack over a drip pan.

Bring the Egg to 250°.
Add your favorite soaked wood chips or chunks(pecan is excellent) to the coals.
Place turkey in Egg and pour Sherry or red wine over the bird.
Allow approximately 25 minutes per pound at 250°.
The cooking time for a 14# bird should be around 6 hours at 250°. Check for an internal temperature of 175° to 180°.


Number of Servings:

Time to Prepare: