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 - High Heat initially... anyone done this in the egg?

Kroger
Kroger Posts: 22
in EggHead Forum
So when I roast a chicken in the oven, I use the method of a very high heat (475) for the initial 20-30 minutes and then drop it back down to 400 and I flip the bird once or twice. I see that Alton Brown's Turkey recipe uses a similar method and he recommends 500 for the initial burst and drops it back down to 325. It reduces the cook time and I think it also give the bird a good jump start on a nice brown/crisp skin. 

So my question is, has anyone done something like this on the egg?
· Share on FacebookShare on Twitter

Comments

  • BRush00
    BRush00 Posts: 367
    I used to do the same thing in the oven as per instructions from my Father (we're both the cooking men of our families)...

    Once I got an Egg, I realized it's far too difficult to have the temp at 500, then drop to a roasting temp, so i just didn't bother.  Quite honestly, didn't really notice much of a difference.  I was too busy in awe of the space I had left over in my oven.  

    "What?  You mean two things can be cooked at once?"  was quite the revalation for me lol.
    [Insert clever signature line here]
    · Share on FacebookShare on Twitter
  • Kroger
    Kroger Posts: 22
    Yeah, since I've never done it before, Thanksgiving isn't the best time to experiment with something. 
    I might give it a high blast in a regular oven and then move it to the egg. I do love the space it free's up in the oven. 
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    You will be waiting a while for the temp to come down if you try this. The egg retains heat VERY well. Different story if you have 2 eggs at your disposal.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    My own self I've found that I have to foil the turkey sometimes cause the skin gets too dark. I think in a regular oven the high temp front end is to compensate for the internal temp drop of the oven when the cold mass is added. The egg will drop but will recover fast.

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter

Categories