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Kevin Rathbun's Smoked Turkey

beckhbp
beckhbp Posts: 4
in EggHead Forum
Thinking about doing the Kevin Rathbun Smoked Turkey recipe on the BGE for Thanksgiving.  Anybody tried it?  results?  Alternative suggestions.  Thanks in advance. 
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks like a fine recipe to me. 

    http://www.biggreenegg.com/recipes/smoked-turkey/

    There are lots of "tricks" with turkey but what I have found works well is to start breast side down and flip over roughly 1/2 way through cooking.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • chaschat99
    chaschat99 Posts: 17
    I tried it last year and it was Awesome! 
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  • tgs2401
    tgs2401 Posts: 424
    edited November 2015
    What do you do with the cup of potatoes that was inside the turkey? 
    One large BGE in Louisville, KY.
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  • Jaime
    Jaime Posts: 87
    Has anyone ever tried smoking a turkey breast alone?  Any idea how to get the crust like you'd have on honey-baked.
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  • tgs2401
    tgs2401 Posts: 424
    I smoked a 5.5lb turkey breast last weekend for practice using the low and slow method and it was awesome with a golden crispy skin. I brined it overnight and applied olive oil and rub before putting it in the BGE.
    One large BGE in Louisville, KY.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Who is kevin rathbun? Try the mad max method. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • pgprescott
    pgprescott Posts: 14,544
    You had me at Kevin Rathbun anything. Love his restaurants. 
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  • Lit
    Lit Posts: 9,053
    Rathbun is a great chef. Has a restaurant in ATL but has also competed on master chef. Rathbuns is a great restaurant but it literally took us 4 hours to get through the courses.
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  • pgprescott
    pgprescott Posts: 14,544
    Lit said:
    Rathbun is a great chef. Has a restaurant in ATL but has also competed on master chef. Rathbuns is a great restaurant but it literally took us 4 hours to get through the courses.
    Has at least 4 places there in buckhead. Been to Rathbuns and Rathbun steak. Great experience at both. Great bars as well. Top notch. Sorry to hear of what I assume is a poor experience, time wise. 
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  • Lit
    Lit Posts: 9,053
    edited November 2015
    pgprescott said:
    Lit said:
    Rathbun is a great chef. Has a restaurant in ATL but has also competed on master chef. Rathbuns is a great restaurant but it literally took us 4 hours to get through the courses.
    Has at least 4 places there in buckhead. Been to Rathbuns and Rathbun steak. Great experience at both. Great bars as well. Top notch. Sorry to hear of what I assume is a poor experience, time wise. 
    It was a good experience there was like 10-15 of us and we ordered like 2 of everything and just kinda sampled and passed stuff around and drank. First time I had ever had bone marrow it was actually good. I'm just not good at sitting anywhere that long.
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  • RRP
    RRP Posts: 26,455
    edited November 2015
    Kevin was one of the featured guest chefs at an unusual Eggfest held in Chicago a few years back at Charmicheals. We had a great conversation with him and he came across as a real person in spite of his fame. He egged the best prime rib I ever had in my life. He was using a XL with a huge 18 pounder which he said cost $320. BTW he also told us some funny stories about Bobby Flay who worked for him for a while!
    Re-gasketing the USA one yard at a time 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    tgs2401 said:
    I smoked a 5.5lb turkey breast last weekend for practice using the low and slow method and it was awesome with a golden crispy skin. I brined it overnight and applied olive oil and rub before putting it in the BGE.
    What temp did you cook? Indirect? Raised or not raised? Thanks
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • DoubleEgger
    DoubleEgger Posts: 19,173
    He beat Bobby Flay on Iron Chef too. 
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  • pgprescott
    pgprescott Posts: 14,544
    edited November 2015
    RRP said:
    Kevin was one of the featured guest chefs at an unusual Eggfest held in Chicago a few years back at Charmicheals. We had a great conversation with him and he came across as a real person in spite of his fame. He egged the best prime rib I ever had in my life. He was using a XL with a huge 18 pounder which he said cost $320. BTW he also told us some funny stories about Bobby Flay who worked for him for a while. 
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  • RRP
    RRP Posts: 26,455
    edited November 2015
    ...move along folks...nothing to see here...
    Re-gasketing the USA one yard at a time 
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  • DoubleEgger
    DoubleEgger Posts: 19,173
    Bro Code...
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