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

My 20 lbs bird was done in 4 hours flat...

Smoked Signals
Smoked Signals Posts: 505
edited November -0001 in EggHead Forum
I didn't put anything in the cavity but S&P and a 1/2 bottle of chardonnay. Could be the reduced mass / empty cavity cooks faster then the 15 minutes/lb. Temp was 325 the entire time ... most consistent cook I've done. [p]I also did the Good Eats Honey Brine ... Turkey was very well recieved.[p]The skin was too briny (don't know if that was a word) to eat. I disapointed some skin eaters .. but the turkey was moist and yummy.[p]Time to sit on the couch, rub my belly, drink some more vino and watch football. mmmmmmmm turkey ... getting sleepy.[p]Happy Thanksgiving to all the Eggers

· Share on FacebookShare on Twitter

Comments

  • mollyshark
    mollyshark Posts: 1,519
    Smoked Signals,[p]I don't know why, but even though the thigh/breast temps end up perfect and the turkey is delish, I always end up with this large puddle of reddish juice in the cavity. It kind of gets to me because it is so raw looking. I just pour it all out, but I'm not crazy about it.[p]Either way I'm stuffed even if the turkey wasn't. Although I have to admit those pork tenderloins of Lawn's look awfully good. Think he'll share the recipe or is it here somewhere???[p]mShark
    · Share on FacebookShare on Twitter

Categories