So who else is doing their first turkey on the egg?

MaC122

       I have decided to go with the mad max because it looks great. I have been studying that post for 2 weeks now. I have 6  adults and one kid coming so I just bought a 15 pound fresh bird and all the herbs and such.  $101 bucks at Publix , and thats just for the turkey and gravy. I got too much. Im going to brine it with the" 1 cup of salt 1/2 cup sugar" for about 36 hours. I promise pics as I go along. I never thought cooking could be so stressful. 

roblew

I just did my first on Sunday morning 

MaC122

@roblew Hoe did it come out? What did you think?

jhoppmann

I'm doing a smoked on the egg and another in the oven. Going to do a brine on both. Egg will have some pecan in there for smoke. It will be an interesting comparison to see which one is better.

ChuckChampion

Done my first over the weekend, got the second one on right now

roblew

@MaC122 It came out very good. I was actually impressed at how moist it was 

MaC122 said:

@roblew Hoe did it come out? What did you think?

MaC122

@chuckChampion Was it good the mad max way. I guess I'm trying to get reviews

Loosemoose

We are going to be gone on thanksgiving day but my wife just asked me to do a turkey on the egg this weekend.
I can't wait to give this a shot!

KingtUT

I will be doing my first on Thursday.  Still open to suggestions as to how im going to do it.  Im hoping the egg will just magically make it good regardless of what I do wrong.

Jeffroe189

This is my first also. I have a 21# bird that I will start around 6am Thursday morning. I just got my brine done a few mins ago. Waiting on it to cool and I will put the bird in it late tonight or first thing tomorrow morning for 24 to 36 hours. Then off to the refrigerator uncovered for 24 hrs. 

Im trying to make this fun, but this is stress full. lol

Streetglider

Going to spatchcock one, confident all will go well. That's why another one will be cooked in the oven.

Jeremiah

$101??? I too just got the stuff to do the same cook. Although it's a 17lber. $31 for the turkey and maybe $20 in gravy ingredients. Did you get a $50 bottle of wine??

awm

I did my first this past Saturday. I done a 10 l pounder mad max, and it was really good. I'm doing the one that counts early Thursday morning. This one is 17 pounds so I hope nothing changes to much.

radamo

Doing my first on Thursday too, we have a 19 lb fresh bird.  Going to get mine unwrapped overnight in the fridge Wednesday night.  I will warm the bird to room temp and ice the breast (like that idea).  Then onto the egg at 325 grid with bacon all over.  Can't wait for Thursday!!!

berndcrisp

Mad Max is a lot of work for first timers and the first time is always a bit overwhelming. This is a complete dinner less the sides. Keep in mind, if you have done one in the oven it is the same, you're just using a different cooking vesssel. You will do just fine.

MaC122

@Jeremaih $101 is all the wine + beer + spices. I spent 24 on booze alone. This is the best forum ever!!!! We are gonna have of pics of turkey

JenGang

Doing my first on on Thursday too.  Bought and 18lb. and am planning on doing it spatchcock.  I know it will turn out because I've done so many chickens but I can't help but be a little nervous.  We are having my friend and her family over and since I know she's not a great cook, no matter what happens, I know it will be better than what she could make.  LOL  I think my biggest fear is that it won't fit on out LBGE.

BigGreenBamaGriller

I did my first turkey on the egg last year. EVERYONE loved it and I have been nominated to smoke the turkey for every thanksgiving from now on. I got a butterball, so I opted not to brine and it came out super juicy. I think I am going to cut back on the herbs in the butter this year. It was a little herby for my taste last year.

atgcpaul

I'm planning to do my first on Thursday and will also be deep frying several birds for the first time with several friends.

The Egged bird is 15 pounds.  I have my doubts it will fit in my medium egg if I lay it flat on top of a grate on top of the platesetter.  If I remove the fire ring, will I have enough lump to cook the turkey vertically?

lousubcap

I would offer that the Mad Max Turkey turns out great-the majority of effort is making the gravy.  So, if you want a great turkey w/o the level of effort, give the gravy a pass.  Just an opinion and we all know what those are worth:)

Terrebandit

@JenGang I think an 18 pounder is pushing it for spatchcock on a LBGE.

Mike_the_BBQ_Fanatic

This is my first thanksgiving as an egg owner but I did a practice one a few weeks ago...I followed this pretty close..it was the juiciest one I have ever had. http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html I didn't ice the breasts or inject butter but will this time...I made the gravy but didn't need it. I liked the spices but there were some bigger pieces that got stuck in the teeth...I picked up a mortar and pestle to grind it a little more fine. Oh and the method for carving...big improvement to how I have done so in the past.

SkinnyV

I'm in for first time. Cheers to us and good luck

JenGang

Terrebandit said:

@JenGang I think an 18 pounder is pushing it for spatchcock on a LBGE.

JenGang

Dang it! I'm having problems posting to the forum from my laptop.

Anyway, I hope it works since I don't have a plan B.

dimitrios713

Jeremiah said:

$101??? I too just got the stuff to do the same cook. Although it's a 17lber. $31 for the turkey and maybe $20 in gravy ingredients. Did you get a $50 bottle of wine??

I was thinking the same thing.. Bought a 10 pound from Publix for $17.00 and with the odds and ends that was another $20.00.  I have my "out-laws" I mean in-laws making a backup just in case this Turkey does not work out (considering it my first on the egg). 

I too am using Max Max and I will also brine the Turkey.  Will use BGE charcoal with apple and pecan (just a little).

MaC122

$101 gets you the spices, carrots, onions, nice bottle of wine, garlic, and who cares...I bought the organic turkey. And I got a a boars head american sub whole. Pics will as soon as I start brining 

Z_Eggineer

I am!  Doing a Diestel farms slow-growth 11 lber.

Planning on doing Good Eats except more of a reverse sear.

Spatchcock, dry brine, indirect 350 (until VERY end), smoke.

Question is, what to use? (please vote)

1. Cherry

2. Pecan

3. Apple

Keefer

I will be smoking a turkey as well. We are not so concerned with the presentation, just taste - so I am considering cutting the bird in half. I am thinking it would be easier to cook it uniformly that way. What do you guys think?

tarheelmatt

Planning on doing my first turkey for my family Thursday and looking forward to it.  Planning on doing the following.

Brine all day tomorrow
 - Brine includes: salt, brown sugar, black peppercorns(some crushed), Lemons, Oranges, Fresh Thyme

Stuff turkey with onion, garlic, thyme, celery, butter
Rub turkey with butter (inside the skin too) salt,pepper, and thyme
Ice the breasts until placed on egg
Cook 350° indirect till breast is 160° (using roughly 13-15 min per lb.)

Foghorn

I'm cooking a 15 pound fresh turkey from a local farm.  This will be my first turkey ever.  We'll put it in a brine tonight and see how it goes.