Thanksgiving Turkey

Dollinger

What is the best way to cook a whole turkey. Has anyone used the BGE Turkey Stand over a roaster pan? Any recipie suggestions. Would you Bring. Wood for smoking Ect. 

Also, any suggestion for side dishes on the egg. I have the family for Thanksgiving.

milesvdustin

Google the mad max method 

td66snrf

I usually quarter mine into dark and light meat.

StillH2OEgger

If you're looking for something easier than mad max, a simple spatchcocked turkey is definitely better than most. One potential drawback is presentation if you choose to carve at the table. I prefer a little cherry wood, which provides a nice color.

thetrim

I’d say the biggest drawback to spatchcock is not being able to make gravy. If gravy doesn’t matter, go spatchcock.   If you want gravy, you can’t beat Mad Max.  

Mickey

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 4.5lb 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 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.

ColtsFan

^^This^^

Spatch and Mickey's coffee rub

fishlessman

used to cook 20 plus birds every tday. starting upside down is the best way for juicy breast meat but the presentation isnt as nice. added mad max method several years back and the gravy is great. done many wet brines and have been disappointed, dry brining is the way to go, this method will get you there

https://www.askchefdennis.com/dry-brine-roast-turkey/

i always do two smaller 14 pound  birds, one stuffed in the oven, one in the egg similar to mad max. dont do stuffing in the egg, it gets bitter with the smoke

1voyager

I dry-brine with salt and pepper then put the bird in the refrigerator overnight, uncovered.

I don't spatchcock. Breast-side up. 350 degrees indirect. No wood chunks for smoke. Used a minimal amount of pecan once. For our taste, the bird was awful. All we could taste was smoke. The other dozen or so that I've cooked on the Egg without wood chunks have been excellent.

Surveyor_Egg

spatchcock and no flavored wood...just lump charcoal.  Need to make gravy some other way but the bird is great.