Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turkey two ways

Thanksgiving at Mom’s  house.   I did the bird.  

Broke it down and skinned it.  Fun with meat glue!  Broke down thighs and legs.  Deboned and detendoned (new word). Seasoned with rosemary, sage and parsley from the herb garden.   Glued back together and glued on skin.  Damn, turkeys have a shît ton of fat under the skin!  SV @152 for 4 hr.  

Then fried at 350 until brown.  

Breast was smoked with oak and cherry for 3.5 hr.  Them braised in foil with butter for another hour.  I injected with Kerry Irish at about 130 IT

Carved at moms.  Had a few sides.  Missed the desserts. 

The breast was by far better than the dark meat. I should have fried longer.  

My my new second cousin like the dressing.  


  • lkapigian
    lkapigian Posts: 10,977
    Heck Ya @theyolksonyou .....Haopy Thanksgiving My Friend 
    Visalia, Ca @lkapigian
  • 20stone
    20stone Posts: 1,961
    edited November 2018
    Excellent cook!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • lousubcap
    lousubcap Posts: 33,013
    Now that is getting after it.  Very creative.  He!! yeah. 
    Happy Thanksgiving.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • theyolksonyou
    @lkapigian @20stone @lousubcap thanks fellas.  It took some doing.  That skin was hard to clean up and I wonder if I didn’t do enough and it didn’t crisp for that reason. 

    Funny thing.  My brother has been in restaurant management for 20 years and now is in sales for wholesale food distribution.  He asked me if I only cook the breast and I pointed out the dark meat.  He said, so you had it processed differently.  Me, no I bought a bird and broke it down.  Lol
  • Jeremiah
    Jeremiah Posts: 6,412
    Great pics and turkey all around. Happy thanksgiving bitterman family. 
    Slumming it in Aiken, SC. 
  • caliking
    caliking Posts: 18,757
    Very nice! You make it look easy, but there’s more than a fair bit of sweat equity there. 

    These supposedly work well for scraping subcutaneous poultry fat:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • caliking
    caliking Posts: 18,757
    And a few months ago, I got into a polite argument with a Sysco sales guy about what a packer was. It was polite only because his kid is caliprince’s “best friend”.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • golfguyjosh
    I would love to do this but man that is so much work lol. Maybe for my parents at xmas time on there weber (dad cant cook on a egg lol) 
    Jacksonville, FL
  • Photo Egg
    Photo Egg Posts: 12,113
     Damn, turkeys have a shît ton of fat under the skin!   

    I broke down a whole previously frozen Butterball, 18+ pounds.
    I started by skinning the entire bird. I was half tempted to stop. That was the nastiest, fattiest bird I have ever dealt with. I cut and ripped off the larger pieces of fat and scrapped what I could. Wish I would have taken a weight.
    Your birds and side dishes look outstanding...
    Thank you,

    Galveston Texas
  • Foghorn
    Foghorn Posts: 9,944
    That’s as pretty a turkey picture as I have ever seen. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX