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Turkey

Unknown
Unknown
edited November -1 in EggHead Forum
Just purchased large BGE, would greatly appreciate any advice on smoking 12 to 15# turkey.
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Comments

  • Char-Woody
    Char-Woody Posts: 2,642
    Nancy, easy as pie.. Its a whole turkey I assume.[p]First brine it if you can..! 24 to 48 hours..Brining is easy.
    (I just had turkey for supper tonight.)
    Rinse really good after brining..!
    Rub down with paper towels inside and outside.
    Put in fridge overnight with nothing but the bird. This dries out the outer skin.
    Then when ready to cook, oil it well with olive oil, then your rubs..best to do the rubs under the skin first. Pack the cavities with oranges and/or apples or combination. Onions and garlic work also.
    Set the BGE at 325 to 350 temperature..
    Insert bird over a drip pan..and I use firebricks under the pan.
    Add beer or water or orange juice to the pan. a couple of cup fulls..
    I did a 8.2 lb whole breast bird tonight and it took 3 hours at 325 F...Figure 20 minutes per lb for the cook.
    4-5 hours approximately for a 15 lb bird. I did a 22 lb bird in 4 hours at 400F...so if you increase temps..then decrease your time element.
    Use a polder insert remote thermometer and read the breast temp at 170F or the thigh at 180..and you will be finished. Pull and wrap in foil for 20 minutes ..then carve.
    Easy as pie...Good luck.
    C~W[p]

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  • Nature Boy
    Nature Boy Posts: 8,687
    Nancy,
    CW's advice is golden. If you want more info and ideas, visit the archives, and look at the mid- to late-November posts. Lots of great ideas on turkeys! LOTS!! [p]I use a brine from Brant's Beer-Butt Recipe, and it is always good.[p]Enjoy.
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Unknown
    Unknown
    Char-Woody,
    Thanks for the advice.
    Can I use a pizza stone instead of bricks?
    Is a polder temp probe necessary? Where can I buy one? We used a thermometer that I had to open the egg to check. Is that a mistake?

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  • Char-Woody
    Char-Woody Posts: 2,642
    Nancy, Yes you can use the stone. I like to use a small spacer between my pan and the stone/brick set ups. This helps to avoid the overcooking of the drippings.[p]No the Polder Remote isn't necessary, but for beginner cooks on the BGE, I recommend it highly for your cooking arsenal. You have a better control of the real temperatures in the bird or cook.
    You can use your external hand thermometer as well. Check quickly close to the end of your cook. The more you open the dome..the more moisture/heat escapes and you lose the essence of the ceramic cook. Also prolongs the cook.
    Yell out if ya need more.. Plenty of great turkey cooks around here...Cheers.

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