Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

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

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Thanksgiving Turkey - Stuff with food while cooking or no

EggHeadQEggHeadQ Posts: 5
edited November 22 in EggHead Forum
Hello all, this is more of a Ford v Chevy debate.  I am doing our first Thanksgiving Turkey this year on our egg and was wondering while cooking it, should I place other food, (lemons, oranges, garlic etc) in the cavity while cooking it. I have heard good and bad for both.

Thanks,
Thanks,

Q


Large BGE | BlackStone Pro Series | Columbia, Missouri


Comments

  • lkapigianlkapigian Posts: 9,398
    Stuffing it adds mass and cooks slower , not a fan of "dressing" stuffed in the cavity , but will do onions apple etc 
    Visalia, CaLGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 FatStack 600- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical SmokerInstagram @lkapigian
  • lousubcaplousubcap Posts: 27,626
    Another vote for loosely tossing in aromatics like small chunks of lemon, apple, orange etc.  FWIW- Been tossing them in for over 4 decades of Q ing the turkey.  (not all on the BGE).  Never have had any issues or complaints.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • AcnAcn Posts: 4,180
    lousubcap said:
    Another vote for loosely tossing in aromatics like small chunks of lemon, apple, orange etc.  FWIW- Been tossing them in for over 4 decades of Q ing the turkey.  (not all on the BGE).  Never have had any issues or complaints.  
    This is the way to go.  We usually do onion, apple, and some rosemary and/or thyme sprigs.

    LBGE

    Pikesville, MD

  • fishlessmanfishlessman Posts: 30,482
    i do the bread stuffing in the oven bird, not in an egged bird.  the egg bird gets some smoke and some onion and apple quarters, and a bottle white wine, its about the gravy for me, i dont think it does much for the bird itself
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • fishlessmanfishlessman Posts: 30,482
    with regards to bread stuffing in the bird or dressing done outside the bird, i have no use for dressing. jimmy dean and bread stuffing with onion and celery and bells seasoning stuffed in the bird, safety be damned.  makes for a better sandwich later on as well.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • stv8rstv8r Posts: 1,074
    edited November 24
    nothing wrong with a few aromatics in the cavity.  Dressing should be cooked in a pan though.  Safer and easier to cook correctly.  
  • Just make sure you chop the potatoes, apples, onions finely enough to fill the Turkey cavity with the fewest amount of voids.
    This will keep the Turkey moist and cooking more evenly throughout the smoking process.
    Also, a pan on the plate setter filled with your liquid of choice (I know what mine is!) set below the bird keeps the bird cooking evenly and retains moisture

  • marcdcmarcdc Posts: 126
    Not in the bird. But cook the stuffing with a full cup of schmaltz (rendered chicken fat) and it’ll be super moist and flavorful, just like it was in the bird. 
  • Yard Bird said:
    Just make sure you chop the potatoes, apples, onions finely enough to fill the Turkey cavity with the fewest amount of voids.
    This will keep the Turkey moist and cooking more evenly throughout the smoking process.
    Also, a pan on the plate setter filled with your liquid of choice (I know what mine is!) set below the bird keeps the bird cooking evenly and retains moisture

    What’s your liquid of choice?
    Thanks,

    Q


    Large BGE | BlackStone Pro Series | Columbia, Missouri


  • Mark_B_GoodMark_B_Good Posts: 1,219
    In the method I used ... slightly altered Mad Max Turkey method ... cavity is stuffed with apples, onions, carrots and lemon ... but then given a good dose of white wine.  I think the white wine is probably the most impressive addition and influence on flavor.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
Sign In or Register to comment.
Click here for Forum Use Guidelines.