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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mad Max turkey on a Spanek

Michael BMichael B Posts: 986
edited 12:57AM in EggHead Forum
Came out fantastic.
Brined in the fridge 48 hours, iced on the counter for 40 minutes, and set on the Spanek.
I pasted the bird with a little of the herbed butter, but more than half the mixture went under the skin at the crop.
The herb bouquet went inside the Spanek; everything else just went into the pan.[p]We had DebbieÕs folks and a few neighbors over for the day.
3 hours 20 minutes after putting the turkey in the Egg, I learned how the Pied Piper felt. I carried the 18 pound turkey through the house to the kitchen, set the pan on the cutting board, turned around, and everybody was standing there saying; ÒThat looks/smells wonderful.Ó (Sorry, no pictures.[p]It was a good day.

Sign In or Register to comment.
Click here for Forum Use Guidelines.