thanksgiving turkey

Unknown

Well hello fellow eggers!!
First time on a forum and first time doin' turkey!!! We have had the EGG about 3 months and cant beleive the joy... We were nervous about the expense and bought it with an inheritance( beleived it to be a worthy family investment!!)..After 2 meals we knew we did the right thing!! Now we are hosting an early Canadian Thanksgiving dinner adn are lookingfor some advice...Can you stuff it? Does it take all day? Whatever ..does anybody have any advice for novices who love to cook turkey????
Cheers..the next generation..

mad max beyond eggdome

pippa and jon,
first, welcome to the cult!!!!. ..anything you ever need to know can be found right here. . .just ask .... [p]here is a link to a detailed description of how i do my turkey and gravy on thanksgiving. . . just holler if you have any questions. . . .
[ul][li]http://www.nakedwhiz.com/madmaxturkey.htm[/ul]

Alan

Cant wait till tanksgiving this year. That turkey looks awesome

mad max beyond eggdome

Alan,
and just so you know, if this is your first year here, starting wednesday, i open the "mad max turkey hotline" and i'll take calls right through the day on wed and thurs if you need help, or just want to say hi!! . ..last year i had about a dozen calls from folks all over the country. ..

Alan

mad max beyond eggdome,
post your # and I'll call

BabyBoomBBQ

pippa and jon,[p]Here's one I made using Jappledog's brine. Great taste, in fact the best bird I ever made, but the drippings were not suitable for gravey. You can find the recipe in the archives.[p][p]Here's a pic of a Mad Max Turkey I did. This was a fantastic bird indeed. The gravey was great! If you want a sure fire "traditional" bird, make a Max Bird. Be carefull not to use too much smoke.[p]

fishlessman

pippa and jon,
i usually do 2 turkeys, one in the oven and one in the egg. the one in the oven gets the stuffing, and the one in the egg is done per mad max for the gravey. it really does make great gravey and the gravy freezes well for next time as you get alot. mine seem to cook faster than his and its probably due to his set up verse mine, so make sure to monitor breast temps thru the cook.

J Appledog

BabyBoomBBQ , Here's my brine recipe, the original was posted by "Cat" who gave credit to John Ash.[p] TURKEY BRINE RECIPE[p]1 turkey, 12-18 pounds, rinsed thoroughly, giblets, tail, and neck removed[p]Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves*
1 tablespoon Mrs. Dog’s Jamaican Jerk Marinade**
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes, or a couple of chipotles
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs[p]Combine all the brine ingredients in an enamel or stainless steel pot. Bring to a boil, remove from heat and let cool completely. Rinse the turkey well, and put it in a large enamel, stainless steel or food-grade plastic pot or bucket. Cover with the cold brine and add more water if the brine doesn't cover the turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for 2-3 days, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity
before you turn it or it splashes everywhere.)[p]Rinse twice and air dry in refrigerator overnight. [p]* I use allspice leaves as well
** optional[p]
Cook the bird to 161° in the breast.

BabyBoomBBQ

J Appledog,[p]Thanks Julie![p]BTW, the weber guy backed off last year after he tasted one of my warm up birds. I appreciate the help![p]Bryan