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bamafan62 · December 2011

I am picking up my large BGE tomorrow. I am planning on cooking two turkeys for Christmas. My son has brined both and removed the backbone. Any suggestions on cooking and handling instructions would be greatly appreciated. Thanks in advance

banzaitoyota · December 2011

A pecan oil rub with salt and pepper. Cook at 350 until internal temp is 140. Remove and tent in foil and let carryover do the rest and use the platesetter legs up

bamafan62 · December 2011

Thank you very much! Greatly appreciated!

hogaholic · December 2011

I did the Mad Max turkey with gravy last year with great success. Easy peasy. So easy even a bammer can do it

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Link to Mad Max turkey method

lousubcap · December 2011

With the backbone removed you are obviously cooking spatchcock style. Set up and cook as banzaitoyota mentions above-I go to 160 in the breast. Did a 15# spatchcock for Thanksgiving and took just under 2.5 hours-FYI-

banzaitoyota · December 2011

I cook to the temps I do because I know the person who raises my turkeys and I know the processing house. My bird is very tender and moist

bamafan62 · December 2011

Thanks for the help. I have posted asking for help because my brand new plate setter cracked on my first try on the EGG. Not a good way to start!

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