Turkey Time

g8golfer · September 2016

im wanting to do a turkey this weekend for the first time on my XL BGE. I'm trying to prep for Thanksgiving. My biggest concern is cooking temp and cooking time. I know the BGE community is going to help me out hopefully and don't be shy at throwing some tips my way.

RedSkip · September 2016

Spatchcock. 400 F, direct. Grate at the felt line. Legs in the back.

I like Breasts, turkey - haha, around 165-175F.
I like Legs, turkey - LMAO, around 185-195F.

Others will chime in and give different methods and temps.

2-3 hour cook, I've had them take longer than anticipated and then have to bump the temp because I didn't leave enough time I.C.E.

Hans61 · September 2016

More than one way to skin a cat. If you get a butterball or an injected turkey I wouldn't brine it. A little smoke is good, a lot isn't. You can really make it as simple or intricate as you want. There's good bge videos on turkey. Here's one I like

https://youtu.be/JZ-otTneTWw

Darby_Crenshaw · September 2016

we roast them whole (not spatched), and find they go about 15-20 minutes a pound at 325

they can sit for an hour and still be hot internally when you slice them. legs and wings will cool, but thighs and breast will be still hot

makes cooking and timing the sides easier too

Mickey · September 2016

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)

Chicken 3 to 3.75lb bird or birds. Under an hour cook.

Or, just add a package of legs extra.

I do not brine the turkey or Chicken.

If time I like to leave uncovered in the fridge overnight (no problem if no time)

I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan.

Cook to temp (not time) breast @ 165 and thigh @ 175

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.