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Big Green Egg Turkey Cheat Sheet

duly-noted
duly-noted Posts: 12
in EggHead Forum
The Big Green Egg Turkey Cheat Sheet said cook your turkey for 20 minutes per pound. For an 18 pound turkey, smoke at 325 - 350 for six hours. That is way too much time! Mine was done in three hours... The internal temperature was 180 degrees at 3.5 hours. Suggested internal temperature is 165 and then let rest for thirty minutes. Not sure why the cheat sheet says to smoke the turkey for twice as long as needed!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,140
    i do not know what the cheat sheet is that you are talking about but I have found the information on here to be far more accurate and reliable than anything published by BGE. Their cookbook is a joke. Throw that thing out and check in here. Someone will get you the right info.




    Keepin' It Weird in The ATX FBTX
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  • Mickey
    Mickey Posts: 19,700
    The Cen-Tex Smoker said:
    i do not know what the cheat sheet is that you are talking about but I have found the information on here to be far more accurate and reliable than anything published by BGE. Their cookbook is a joke. Throw that thing out and check in here. Someone will get you the right info.




    Plus 1,000,000 on the BGE cookbook is a joke. 
    Follow Cen-Tex's advice
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited November 2015
    I find it takes 15min/pound at 325

    BGE is probably conservative about temps. Those pop up turkey timers let go at 185 i believe, to be extraextraextra safe. Since most turkeys these days probably have those damn self-timer things, and folks would think their turkey wasnt done yet if BGE gave times that reflected say 145 in the breast to 165 in the thigh (because the pop up indicator wouldnt have yet popped up), they probably just default to the higher number

    only thing we should use a timer for is a three minute egg. 

    I take it to 145 in the breast and usually the legs are higher because I don't truss. 

    Trussing the bird actually screws up temps, because the wings and legs don't cook on all sides. By the time they are done the breast is over done

    Untrussed, i find the breast and dark meat finish at different temps at about the same time

    then it rests uncovered for a half hour to 45 minutes 

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  • WeberWho
    WeberWho Posts: 11,311
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Jai-Bo
    Jai-Bo Posts: 584
    I just keep it 165 @ the breast, the legs and thighs "should" be done, and the breast meat is better fer left over cold turkey and mayo sam-whiches!!!!
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited November 2015
    Jai-Bo said:
    I just keep it 165 @ the breast, the legs and thighs "should" be done, and the breast meat is better fer left over cold turkey and mayo sam-whiches!!!!
    Drop that temp by 20 degrees and you will thank me for life. Turkey held at 150+ for 3.8 minutes is every bit as food safe as turkey held at 165 for 0.5 seconds. (I pull mine off when the lowest time I can find is over 145. (the carryover takes me to 155 usually which is actually higher than necessary)


    So take it off as soon as it hits 150 or even at the high 140s and let it rise into the 150s on the rest. This makes a WAY bigger difference than brining, basting or any other theatrics people go through for moist turkey.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • duly-noted
    duly-noted Posts: 12
    Cooked another 18 pounder yesterday... 325 for a little over three hours... Maybe three hours and twenty minutes. Perfection!
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