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

Turkey on the egg

Options
Smyrna Cooker
Smyrna Cooker Posts: 5
edited November 2011 in EGGtoberfest
Ok I am gonna try a whole turkey on the egg for the holidays. I've done turkey breasts before but not a whole turkey. What temp should I keep the egg at and how long for a 15lb bird?

Any help would be great
· Share on FacebookShare on Twitter

Comments

  • EggSimon
    EggSimon Posts: 422
    Options

    I would choose a cocking temp between 350 and 400 F. Imho better at the 400 F end, if ya´re expecting a crispy skin. Do not use lots of smoke it, I actually would say zero. Cause a bird soaks the smoke like a sponge. It´s very easy to oversmoke a turkey. Time is a good question. I would say at least 3 hours for a 15 lb bird.

    Be aware, the brest will cook faster than the legs. Some guys place crashed ice in a ziplook on the breast before egging. That helps to finish all parts of the bird in approx the same time.

    · Share on FacebookShare on Twitter

Categories