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.

Free Bird Revisited

So, back to that 26# turkey. I was thinking I would remove both legs and thighs from the breasts and cook them seperatly. I figure it's a fail proof way to get both the white meat and the dark meat to the best finishing temp without harming the other. Thoughts? Concerns? Suggestions?
Large BGE Dallas, TX


  • EggcelsiorEggcelsior Posts: 14,013
    You've hit on the easiest way to get the perfectly cooked turkey. The only downside is presentation, if that matters to you. Since you brought this up, I am guessing you don't mind
    not having a whole turkey to carve tableside.

    Go nuts!
  • bhuggbhugg Posts: 257
    What should I cook first, leg or breast?
    Large BGE Dallas, TX
  • henapplehenapple Posts: 15,986
    Are you a leg or breast man?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • bhuggbhugg Posts: 257
    I am a leg and thigh man, through and through.
    Large BGE Dallas, TX
  • bhuggbhugg Posts: 257
    I am a leg and thigh man, through and through. Everyone else that is being fed prefers the breast.
    Large BGE Dallas, TX
  • U_tardedU_tarded Posts: 1,559
    Dark meat first it takes longer give it about a 20 degree head start and you should be good to go
Sign In or Register to comment.
Click here for Forum Use Guidelines.