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First whole turkey
TN_Sister_State
Posts: 1,130
Did thanksgiving early and freaking nailed this bird. Nervous as hell all day but couldn't have turned out more perfect. Love my egg. Smoked on cherry and hickory for 5-6 hours.
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie
Comments
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Looks great! I'm hoping to have similar results for a family cook on Friday. How many lbs was your bird? What temp and how long?
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19# 275 5 hoursFranklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Nice job______________________________________________I love lamp..
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Very nice. That cherry wood did its job.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). Just given another Mini to add to the herd.
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Good looking bird! Nice work brother!Sandy Springs & Dawsonville Ga
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What did you put on it? Did you use a pan on the PS, or set it on the grate with the bird in the V rack?
LBGE -
This is my first BGE turkey. I have two concerns. How much charcoal should I put to get the job done for a 20lbs bird and I really don't want a smokey taste but want to use some pecan chips to get some light taste and to get some color. Thinking maybe just a handful. Any recommendations would be greatly appreciated
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That looks perfect!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I had the v rack in a pan with water on the PS.eggsurance_agent said:What did you put on it? Did you use a pan on the PS, or set it on the grate with the bird in the V rack?Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
This was my first bird and I love the smokey taste but I have done chickens with no chips at all around 285 degrees and they come out with nice color but toss a handful of pecan on there and Im sure it wont be too smokey. My turkey was just over 19# so a similiar cook time should work. I did mine for 20 minutes a lb till the breast read 165 and thighs were 175-180 then I let it rest for an hour. It was still too hot inside when I carved it too.BGE_Eddie said:This is my first BGE turkey. I have two concerns. How much charcoal should I put to get the job done for a 20lbs bird and I really don't want a smokey taste but want to use some pecan chips to get some light taste and to get some color. Thinking maybe just a handful. Any recommendations would be greatly appreciatedFranklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
That looks great!!
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Next time pull it off when the coldest temp you can find is 150 or even 145. The rise will bring temp up and you are food safe at 150 in 3.8 minutes anyway.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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i can taste it from here...thank you for sharing your method. can't wait to try the same. sounds too simple to be true.
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I will say I start all my birds in the v rack breast side down and flip when im about 60-80 degrees from pulling to crisp the breast skin without it getting too dark. Thats the only thing I do that I havent read anywhere. trial and error on that one.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Now that my friend is a great looking bird....color is perfect...way to go
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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@TN_Sister_State
That is a fine looking bird for sure. Awesome job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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