Turkey recipes

BBQ BOY

I am going to attempt to cook my first turkey EVER and will be my 3rd time cooking on the BGE. Any recipes and cooking methods y'all can offer. I guess indirect heat with the platesetter will be used with a V rack.

Doug in Eggmonton

A lot of people here swear by the Mad Max method. A large lot of people.

Doug

Gator Bait

 
Hi BBQ Boy,

The most popular Turkey and Gravy recipe is Mad Max's Turkey and Gravy at The Naked Whiz's site. Max and the Whiz are both active and very constructive members of this forum and have done an incredible job of presenting this information. Everything you need to kow should be right there.

Good luck,

Gator

 

Gator Bait

 
LOL, Doug in Eggmonton knows exactly what he is talking about!

I gotta learn to type faster . . . .

Gator

 

toothpick

BBQ Boy,

Just did Mad Max's turkey recipe on Saturday to rave reviews from our guests. The gravy was outstanding. It was fun too. Enjoy!

Frank from Houma

First ever turkey and third cook on BGE? Mad Max is outstanding but may be a little aggressive for 1st turkey and 3rd BGE cook.

Suggest a chicken or two to get some time under your belt control temps, etc.

1) Whole chicken or beer can chicken - indirect at 350 with little or no smokin chips

2) Spatchcock chicken - direct on raised grid at 400 dome

3) Mix in some other cooks or maybe a spatchcock turkey - direct on raised grid at 400 dome

Go live with MM turkey for Christmas after a little more time bonding with your XL. :laugh: Took me a little while get get know the big beast. We're best friends now.

How did adjusting your bands go?

toothpick

The biggest thing for me was getting the coal bed to breathe (big chunks on bottom, smaller on top), but the Mad Max Turkey was only my 6th Egg cook ever. I believe in you BBQ Boy! I swear all the knowledge and experience (eggsperience?) you can lean on here helps you cook above your pay grade. Good luck whatever direction you take.

BigGreenDon

This Thanksgiving, I successfully combined the Mad Max method and the Spatchcock technique. Incredibly moist and tasty bird with only 2/3 the cook time!

Don