Turkey Question

rainey75 · November 2015

I will be doing my first turkey on LBGE on Thanksgiving. It's a 15 lb bird. I don't want to mess this up. What advice do you guys have for me? What is the best wood to use? Chips or Chunks?

ChokeOnSmoke · November 2015

Shoot for 155º breast and/or 165º thigh. Let it rest at least a 1/2 hour, internal temps will likely come up 10º while resting. I'd go real light on the smoke wood, if any. Bird soaks up a lot of smoke. I personally don't use any smoke wood for turkey, the lump gives it enough for my taste.

lousubcap · November 2015

If not spatchcocking the bird, I plan for around 12 mins/lb (unstuffed) indirect with around 350-375*F on the dome. Use some cherry wood-no more than two chunks (depending on the size of your bird) and enjoy the deep color you will get. FWIW-

bgebrent · November 2015

Agree, plan on 12-15 minutes/lb. Orient the bird with legs/thighs in the back of the egg. Helps breast and dark meat to finish closer to the same time. Last year I iced the breast for 20 minutes for this reason as well (naked wiz trick I think) and it worked very well. Good luck!

Mickey · November 2015

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 @ 165 and thigh @ 175

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.

schafe98 · November 2015

I brine the bird for 24 hours. Pat it dry and stuff with a quartered apple, quartered onion, celery stalk and 4-5 sprigs of thyme (i think it cooks more evenly). I also inject with a creole butter mixture. Put on rub of choice, tie her up and on the Egg she goes. Legs towards the back so the dark meat gets done approximately the same time as the breast. I shoot for 165 in the breast and 175 in the thigh before pulling off and letting rest for 15 minutes. I usually do a 12 pounder at 275-300 with apple and pecan. It's usually done in 3-3.5 hours. Good luck!!!

Turkey Question

Comments

Categories