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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
1st Thanksgiving with the BGE
Options
Chicago Wine Geek
Posts: 150
This will be my first turkey on the BGE. Bunch of people coming over, so I want this to be perfect. I've got a 16-18 pounder on order. Before I got the the usual sites for instructions, anyone here have any tips/tricks? Thanks in advance.
Comments
-
Chicago Wine Geek,
Call MadMax .. I think he even has a Hotline on T-giving.[p]Eggcellent advice.[p]Doug
-
i inject "Birdseye" brand chicken broth into all the meaty areas, rub the seasoning (your favorite rub) under the skin & some on top of the skin, after rubbing the outside with olive oil.
Cook @ 300F indirect, using a plate setter with legs up, aluminum lined drip pan on the plate setter, grid on top of the legs, then the Turkey. Use maple or apple wood chips that have been layed on the edges of the lump. Allow the fire to get established before putting on the Turkey. close the lid & DON'T open it till internal temperature on your remote thermometer reads 180F ( inserted into the thigh without touching any bone) or 170F in the breast area.
your turkey will be juicy & ready for carving after 15-20min resting time. -
Chicago Wine Geek,
Here is a link to Mad Max's Turkey and Gravy recipe posted on the Naked Whiz's web site.[p]Good Luck,
New Bob
[ul][li]Mad Max's Turkey and Gravy[/ul] -
if you like honeybaked ham, you could also use this option if you have a blowtorch
see my recipe at: http://www.biggreenegg.net/index.php?option=com_recipes&Itemid=104&func=detail&id=301 -
Chef Arnoldi wrote:i inject "Birdseye" brand chicken broth into all the meaty areas, rub the seasoning (your favorite rub) under the skin & some on top of the skin, after rubbing the outside with olive oil.
Cook @ 300F indirect, using a plate setter with legs up, aluminum lined drip pan on the plate setter, grid on top of the legs, then the Turkey. Use maple or apple wood chips that have been layed on the edges of the lump. Allow the fire to get established before putting on the Turkey. close the lid & DON'T open it till internal temperature on your remote thermometer reads 180F ( inserted into the thigh without touching any bone) or 170F in the breast area.
your turkey will be juicy & ready for carving after 15-20min resting time.
Ballpark time for a 17 pounder? 3-4 hours?
Also, can I just lay the turkey on the grid, or do I need a vertical rack/holder?
Thanks. -
Smoked Signals,[p]How does one contact Mad Max?
-
Chicago Wine Geek,
simply call out for me here on the forum, or email me at max@mitre.org. ..[p]as we get closer to thanksgiving i'll be posting the hotline phone number. ..[p]in the meantime, here is the link to the turkey method
[ul][li]http://www.nakedwhiz.com/madmaxturkey.htm[/ul] -
Chicago Wine Geek,[p]My advice, in addition to calling Max, is to cook a couple turkeys between now and the big event. If you're going to screw up, do it now. If you happen to perfect things between now and Thanksgiving, call Max anyway. He's a great dude to chat with![p]Later,
Cornfed
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum