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25 lb turkey

Unknown
Unknown
edited November -0001 in EggHead Forum
Purchase a large BGA a few weeks ago. The book states that the capacity is only 15 lbs. I cooked a 25 lb turkey for 6 12 hours and it turned out perfect.
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Comments

  • Unknown
    Unknown
    Dewey,
    First thing I was told when I bought the egg was to burn the book, turned out to be great advice. Great luck with your future egging
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Dewey,
    I am planning on cooking a Turkey for Thanksgiving. I am curious about the recipe you used to cook your turkey. How did you prepare the turkey did you brine it? Or did you use some kind a rub? I too am a new Big Green Owner, own a large,had it about three weeks. Advice and or stories appreciated. Thanks

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  • Unknown
    Unknown
    Pharmeggist,
    Pretty simple, we just cleaned the bird, put some rub and olive oil on.. that's it. 300 degrees for 6.5 hours. I would suggest however using 12 mins per pound. I cooked it a bit too much, still, it was great. I did not use a rack stand as the bird was too big, just placed it on the grill with a drip pan.
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  • Unknown
    Unknown
    Pharmeggist, Here's a great starting point, I like to do mine in brine and found that turkeys tended to cook a bit faster about 15 minutes/pound. Here is alot of useful info though

    [ul][li]http://www.nakedwhiz.com/madmaxturkey.htm[/ul]
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  • Sundown
    Sundown Posts: 2,980
    Pharmeggist,[p]Here's a hint not many think about. Use your Egg just like you would your oven. Cook most meats at the same temps calld for by any cookbook. ie - cook a turkey @375º at 15 miinutes a pound in the oven do the same thing using the Egg! Simnple.
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  • Unknown
    Unknown
    Pharmeggist,
    I used the Pampered Chef Turkey Pan & VRack thingy (you can see it in my Duck post from a day or two ago) on a 25 turkey just yesterday.
    My problem, I believe, was that the turkey was so huge that the heat/air flow was restricted getting to the dark meat (on the bottom).
    The breast was fine and up in the dome so it had plenty of heat.[p]When my probe said 170 in the breast, the thigh was 137. I checked it with the thermapen as well and that stuff was cold down there still after 2.5 hours. I closed all dampers and let it sit a while but the dark meat only got to 150, so I pulled the turkey and removed the white meat and put that carcass back on. [p]I've successfully cooked 16-18 lbs before and I also used the Mad Max trick of ice-bagging the breast before going on, but the issue had to be just no heat getting in the bottom of the pan (well there was heat, but disproportionate to the dome heat above).[p]Next time, for that large a turkey, I'll use a seperate drip pan and leave air flow room under the beast and just set it on the rack.[p]Jaymer...
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