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

Thanksgiving Turkey

Options
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.

Comments

  • milesvdustin
    Options
    Google the mad max method 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • td66snrf
    td66snrf Posts: 1,824
    Options
    I usually quarter mine into dark and light meat.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • StillH2OEgger
    StillH2OEgger Posts: 3,752
    edited November 2019
    Options
    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.
    Stillwater, MN
  • thetrim
    thetrim Posts: 11,370
    Options
    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.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • Mickey
    Mickey Posts: 19,676
    Options

    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.


    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • ColtsFan
    ColtsFan Posts: 6,370
    Options
    ^^This^^

    Spatch and Mickey's coffee rub
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • fishlessman
    fishlessman Posts: 32,843
    Options
    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


    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

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • 1voyager
    1voyager Posts: 1,157
    edited November 2019
    Options
    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.


    Large Egg, PGS A40 gasser.
  • Surveyor_Egg
    Options
    spatchcock and no flavored wood...just lump charcoal.  Need to make gravy some other way but the bird is great.

    ------

    1 Large BGE

    Boston, MA