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

Started cooking yesterday

Boilermaker Ben
Boilermaker Ben Posts: 1,956
edited November -1 in EggHead Forum
I picked up my bird yesterday...locally grown, non-injected, fresh 20.5 pounder. Looks great!

Also picked up the ingredients I could think of off the top of my head (hadn't made a list yet).

I started the dry-brining process...mixed chopped and bruised bay and sage with 4T salt, and coated the bird...wrapped it in saranwrap and parked it in the fridge until tomorrow.

Then I made my turkey stock. I roasted the neck and wings (I bought extras), to add flavor and color to the stock, but at the end of the long simmering, when I was ready to add the veggies, I didn't have time to caramelize them first...so I guess I'll have a half-brown turkey stock. I also forgot to add the gizzard and heart when I started the stock. After browning the neck/wings, I just plain forgot. So into the freezer they go...now I've got the fixin's for some dirty rice! So a few forgotten ingredients and steps, but the stock still smells and tastes great! I can't wait.

The only "cooking" I have to do tonight is to set the bread out to get stale. Other than that, cleaning the house will be the order of business.

Is everyone getting prepped and excited?!

I'm so stoked to be cooking my first turkey. Better get out and find a roasting pan, since the one I use in the oven won't fit in the egg.