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:
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.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
turkey cooking time
Comments
-
byz,
roughly 25 minutes per pound at 250 F
-
byz, i cooked a 13 pound bird this weekend at 235 and it took about 5 hours for the breast to reach 162 F. i used the turkey buzzard recipe in the recipe section with the onion and bacon paste under the skin.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman, how was it?
-
tn slagamater, this was a great bird. smoked with cherry wood. the next one will add more bacon but will reduce the sage. the sage was a tadd to strong a flavor. the bacon totally dissapears into the breast meat. towards the end off the cook, lightly coat with olive oil and kick the temps up to 350 to crisp the skin.
fukahwee maineyou can lead a fish to water but you can not make him drink it
Categories
- All Categories
- 183.3K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum