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.

naked turkey

WoodbutcherWoodbutcher Posts: 1,004
edited 2:46PM in EggHead Forum
A friend of mine shot a turkey and being the lazy guy he is decided to skin it instead of plucking. Anyone ever smoke a naked turkey? I'm worried it might dry out. All help is appreciated.


  • Capt FrankCapt Frank Posts: 2,578
    My only suggestion would be to lay strips of bacon over it, others may have more or better ideas. B)

    Capt Frank
    Homosassa, FL
  • PhilsGrillPhilsGrill Posts: 2,256
    So that's how they make Turkey bacon.
  • you won't dry it out unless it's overcooked... i might consider some sort of paste with rub, but only for cosmetics.

    might be interesting to try a dijon mustard and herb paste (with salt/pepper).... then 275 for as long as it takes
  • WoodbutcherWoodbutcher Posts: 1,004
    Thanks Jeff. I was thinking of some kind of paste/rub. I think I'll give the dijon mustard a whirl. I'll make sure to post some pics. Do you think brining would help?
  • WoodbutcherWoodbutcher Posts: 1,004
    I thought about bacon or maybe some duck fat.
  • i have never cooked a wild bird. half of me says don't brine, so that you can taste any difference betwen it and a factory bird. ...but the other half says maybe for a little insurance against overcooking.

    might err on the side of insurance... a simple brine. there might be an herb based one.

    the rub could be sage, parsely, rosemary. i think bell's seasoning is basically the 'simon andgarfunkel' mix (parsley sage rosemary and thyme).

    i think if you use fresh, it will be best.

    this is hit or miss though. i'm only speculating. but i think that's what i'd try.

    or you could de-bone it and do it en croute. man. that would be something....
  • WoodbutcherWoodbutcher Posts: 1,004
    Haha, me beboning the bird, now that would be something! I think I'll do a simple brine overnight and the herbed rub/paste.
  • if it stinketh, don't blame me! :laugh:
Sign In or Register to comment.
Click here for Forum Use Guidelines.