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

Turkey for the Holiday

Steve
Steve Posts: 94
edited -0001 30 in EggHead Forum
I planning on cooking a 16 pound turkey for the holiday tomorrow. Any suggustions as to recipes, temp and minutes per pound. Any advice is greatly appreciated.
· Share on FacebookShare on Twitter

Comments

  • Rafterdude
    Rafterdude Posts: 39
    Steve,
    Did one on sunday @ 325 indirect over platesetter for 3 hrs. Cooked to 165 internal temp, pulled and let rest for 30 minutes. This bird was 12 lbs. 15 minutes per lb worked for me. Easy on the wood chunks if you dont want a smoked bird. Im thinking i wont use any at all on the next attempt!
    Good luck! Craig
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Rafterdude,
    Don't forget to brine!!
    · Share on FacebookShare on Twitter
  • Tom
    Tom Posts: 189
    ned,
    Add herbs to the brine too.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Tom,
    Thanks for the recommedations.

    · Share on FacebookShare on Twitter
  • Chef Arnoldi
    Chef Arnoldi Posts: 974
    Steve, do it like a honey baked ham
    see my recipe @ the link below

    [ul][li]"honey baked ham" - turkey[/ul]
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    ned,
    I typically brine the bird over-night in the fridge, next morning rinse, pat dry and return to fridge, cover with paper towel for an additional 10-12 hours to "dry". This method will produce a crisp "crust" -skin. Enjoy
    · Share on FacebookShare on Twitter
  • Smokin Joe
    Smokin Joe Posts: 441
    Chef Arnoldi,
    You do this to a turkey - wow! [p]I have used a brine of 1 gal. water, 1 cup kosher salt, 1.5 oz. pickling spices & honey (soak 24 hours, rinse & pat dry) and smoke indirect at 325* with apple wood until 160* breast temp to get a "ham" flavor. Done this with both turkey drumsticks (Disney smoked turkey legs) and whole turkeys. Always get rave reviews.[p]I'm going to try your recipie the next time I do a bird. I like to try new stuff. That's what makes it fun. Thanks! Joe
    · Share on FacebookShare on Twitter
  • Rafterdude
    Rafterdude Posts: 39
    Steve,
    Yes, brined bird is wonderful! I have used alton recipe once with excellent results. Brine your bird if you have the time. If you dont, your bird will be just fine without. Rest assured it wont be the first unbrined bird cooked on an egg! Best wishes! craig
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Steve,
    I go simple. I put one stick of butter under the skin on top of the breasts and a stick in the cavity. Spray the outside with butter flavored Pam and smoke. Haven't had a bad one yet and come up juicy as.....well, juicy.
    All have come out a golden brown with crunchy skin and ..............juicy.
    Have done several for friends and they keep asking me to do another one and not to change a thing.
    · Share on FacebookShare on Twitter

Categories