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1st Spatched Turkey.. Potential issue with bad smoke / going direct?

the BIL gave me a 13lb bird a couple of weeks back and I told him i would cook it on the egg and make dinner for them.. Tomorrow is the day.

this is the 1st turkey i have done and planned on doing Mickey's method of 400/raised/direct.  Should i not be concerned about bad smoke created by the bird dripping on the lump?  i typically cook whole chickens indirect for this reason..  might be overthinking this..

 

Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
    edited February 2014
    If you are cooking raised direct then no worries. If not raised I would go indirect. I didn't have any bad smoke issues when cookin raised direct. That is how I do all my chickens and turkeys.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • I don't understand the raised direct reasoning. I cook my chickens and turkeys at the factory grid level and they are always great. I always cook them direct.
    Mark Annville, PA
  • Mickey
    Mickey Posts: 19,669
    I always cook turkey/chicken and wings raised direct. Cook skin side up and never turn. Never had a bad smoke. Remember smoke is not your friend on this cook, I go VERY light on the wood.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • XLBalco
    XLBalco Posts: 607
    thanks..  was only going to use a few pieces of cherry and doing the rest as you described
  • grege345
    grege345 Posts: 3,515
    If your worried about the drippings hitting the coals put a pan with potatoes and veggies under the bird to catch the drippings. You would need the means to do this
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • XLBalco
    XLBalco Posts: 607
    oh yea... need advice on a new set of shears...  mine snapped while cutting out the backbone last niht... any suggestions?
  • XLBalco
    XLBalco Posts: 607

    ok.. first spatched turkey is now history.  it was goo but not great.  I did point the legs towards the back of the egg as I had read in one thread hoping that it would help even out the cook.

    the breast wasn't dry but wasn't as juicy as I would of liked.  thighs came out good.

    smaller birds might be the answer or I might try leaving it whole for the next one.

    image

    image

  • grege345
    grege345 Posts: 3,515
    Curious what the temps were when you pulled it off the egg?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • Mross
    Mross Posts: 338
    Did you brine the turkey for 24 hours before cooking? I always brine mine and I have never had a dry bird.
    Duncan, SC
  • Mickey
    Mickey Posts: 19,669
    I never brine a whole turkey. When I just do breast, I do. Don't when I do legs/wings.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • XLBalco
    XLBalco Posts: 607
    i pulled when the thighs had hit 180... breast at that poiunt was about 165