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I have two 15 LB turkeys

tshuggztshuggz Posts: 19
in Poultry
Hi everybody,
I have two 15 LB turkeys and I would like to know the best way to cook turkey on the BGE.  I ordered some Peach wood Chunks so I am waiting for those to come in.  I have some questions because I have never cooked a turkey before.  Should I brine the turkey?  How long and what temp do I cook it at?  What spices should I put on it?  Let me know what everybody thinks.

Thanks

Comments

  • MickeyMickey Posts: 19,102
    edited December 2013
    I don't brine whole birds ( only when I just cook breast). Spatchcocked Turkey and Chicken on the Big Green Egg (you cut out the backbone and cook opened) I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app) Chicken 3 to 4.5lb bird or birds. Under an hour cook. Or, just add a package of legs extra. I do not brine the turkey or Chicken. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over. I will use a coffee rub. Use what you like. NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND) I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 160 and thigh @ 180. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

  • lousubcaplousubcap Posts: 19,437
    In addition to spatchcock (the following link will explain) another favorite is Mad Max's turkey (also included in the link).  http://www.nakedwhiz.com/recipes2.htm#chicken I will either spatchcock like @Mickey describes or if cooking whole-just put some aromatics in the cavity and rub with a version of Mickey's coffee rub or other seasonings.  Rub down with peanut oil and some salt, pepper and more seasoning-one the BGE indirect at around 325-350*F for about 12mins/lb.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • flynnbobflynnbob Posts: 648
    I have had great success with @mickey recipe.  It is quick, easy and good.
    Milton, GA.
  • sgeggersgegger Posts: 17
    I had great success with Alton Browns Good Eats brine recipe. Bird was fantastic
  • CajunEggHeadCajunEggHead Posts: 189
    How did the turkeys get leftover after the holidays?

     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
  • MickeyMickey Posts: 19,102
    Here you get a free turkey when you buy a ham (cooked two hams and a turkey Christmas)I have one sitting in the freezer I had forgotten about till yesterday.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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