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
It's mid May..perfect time for a spatched turkey
Northvaneggman
Posts: 20
400 raised indirect. No brine, no air dry, no fuss. DP red eye express on both sides. Tender and juicy with crispy skin. Have done Mad max and Amazing ribs versions for the last couple of Xmases...honestly can't imagine doing other than spatchcocked now. Thanks to all for the great ideas shared here. I have been reading regularly since buying my LBGE in Dec 2013 but was unable to post until very recently. Not sure how the pic will come out....here goes...
Comments
-
I was just saying to Wilma that I want to take the last turkey out of the freezer for spatchcocking and cooking like BBQ chicken. Yours looks delicious!Flint, Michigan
-
-
It was a 12 pound bird. Fit nicely on the large.
Categories
- All Categories
- 184K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum