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

Stuffing a Turkey -- Can it be done on the BGE?

Unknown
Unknown
edited November -1 in EggHead Forum
I was wondering if anyone has had success with doing a whole turkey on the BGE with stuffing in the traditional cavities of the bird? I would like to do it that way, but most posts say it will be too smoky, or the meat is dried out by time the stuffing is cooked to temp. I would like to know if there are any success stories and tips. Thanks.[p]Milt
· Share on FacebookShare on Twitter

Comments

  • Unknown
    Unknown
    Milt Oberman,
    You need to get the stuffing over 160º internal and that could easily lead to the meat being over done. Food safety concerns are also a factor.
    Cooking at 325 to 350º would be a must, I would also suggest brining the turkey.
    It is much easier to cook dressing separately and it's safer.
    Jim

    · Share on FacebookShare on Twitter

Categories