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Crispy Skin Smoked Turkey

SOUTHERNLINKSBBQSOUTHERNLINKSBBQ Posts: 123
edited February 2017 in Holiday Recipes
Here it the most flavorful bird I have ever done on the egg. And the method it was done in. 
1. Brined in apple cider, salt, water
2. Air dry overnight in fridge
3. Injected with butter
4. Rubbed with homemade mayonaise, extra thick with herbs, garlic and Dry Rub
5.  Cooked at 250 until internal temp of 135 using sugar maple lump charcoal. 
6.  Cranked up heat to 350-375 to finish her at 160 internal
7. Rest before slicing. 

Comments

  • bgebrentbgebrent Posts: 16,633
    Well, that looks and sounds delicious!  Very nice.
    Sandy Springs & Dawsonville Ga
  • Great job!!
  • saluki2007saluki2007 Posts: 3,868
    U
    Large and Small BGE
    Morton, IL

  • This sounds delicious and looks incredible. 
  • The skin looks almost crunchy.  I wonder if that's from the mayo?
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • The skin looks almost crunchy.  I wonder if that's from the mayo?
    Yes sir. The oil in the mayo makes it crispy
  • SGHSGH Posts: 24,494
    Awesome looking bird brother. You could pass the looks of that one off as deep fried if you wanted to. Great job.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Looks great I would like to try what was the rub you used?
  • Really good looking bird!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • txhawkeye said:
    Looks great I would like to try what was the rub you used?
    Used my All Purpose Rub. Thanks!
  • Looks really great!
    Love crispy skin. Will have to try the mayo on it. Thanks for the tip.
    SE PA
    XL, Mini max
  • SGHSGH Posts: 24,494
    4. Rubbed with homemade mayonaise, 
    Unless it's a family secret, I would like to know your mayo recipe. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • For the mayo I prefer to make it really thick so it sticks to the bird better. In a food processor I take 2 egg yolks, some garlic, rosemary, thyme, juice of 1 lemon, and some seasoning. Run processor for about 20 seconds and add a few tablespoons of water.  Slowly add canola oil until really thick. Sorry I dont  have exact measurements. 
  • That bird looks perfect! On a side note a local egg dealer had some of your rubs for sale here in central Indiana! I picked up the steak and brisket. Must say it's pretty dang good stuff!
  • That bird looks perfect! On a side note a local egg dealer had some of your rubs for sale here in central Indiana! I picked up the steak and brisket. Must say it's pretty dang good stuff!
    Thanks for the support!!!
  • As always my friend, Carey, you pulled it off once again. Can't wait to try ths.
  • SGHSGH Posts: 24,494
    For the mayo I prefer to make it really thick so it sticks to the bird better. In a food processor I take 2 egg yolks, some garlic, rosemary, thyme, juice of 1 lemon, and some seasoning. Run processor for about 20 seconds and add a few tablespoons of water.  Slowly add canola oil until really thick. Sorry I dont  have exact measurements. 
    Thanks for sharing the recipe brother. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • that is a great looking Bird couple of questions about your process, ratio of apple cider, salt, and water for the brine, and for how long? the butter injection into the meat or just under the skin?  did you mix the rub in with the homemade mayo? how moist was it? I am just trying to learn from the masters


  • one other question did you stuff the bird with anything.
  • GrillSgtGrillSgt Posts: 1,877
    Looks awesome. Will definitely give the mayo thing a roll. Thanks. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • HubHub Posts: 662
    If I ever win the lottery, I am hiring you as my personal chef.
    Beautiful and lovely Villa Rica, Georgia
  • Hello thanksgiving recipe. 
  • looks great, thanks for sharing, think it could work for a precooked turkey?  any recommendation or recipe for a precooked bird.  regards
  • Great looking bird...going to mark this post.
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • looks great, thanks for sharing, think it could work for a precooked turkey?  any recommendation or recipe for a precooked bird.  regards
    For a precooked bird I would reccomend vacuum sealing it with abutter rub down and reheating sousvide. 
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