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

Helluva Bird

mollyshark Posts: 1,519
edited November -1 in EggHead Forum
Oooh. Happy me. Happy guests. Did a 20 pounder and gotta say it was the most moist, yum turkey I've ever had. Had to take that top ring out to fit the guy on a vertical roaster, but didn't seem to affect anything. Have had it brining for about 30 hours in the salt, brown sugar, maple syrup stuff. Fortunately was pretty cool at night so was able to leave it in a covered plastic tub outdoors and throw in a bucket of ice during the day which kept it cold enough that the ice hadn't melted by the time I was ready to cook. Only issue was there aren't enough drippings to make a really good gravy out of it, but I guess that isn't an issue when you realize all the moisture stayed in the turkey. Used some apple chips to smoke it. Had a whole group of non-Americans for dinner. Some Canadians who had never done the US turkey thing, and AlexShark from here, there, and everywhere who watched the process in amazement, but pronounced it absolutely delish.[p]Couldn't have done it without all the good advice here. Happy Thanksgiving all.