help a new guy out.

Mattman3969 · December 2017

@Eavasquez81 - ask you question on the forum. The wall doesn’t get much activity.

Eggdicted_Dawgfan · December 2017

Nice of you Matt. How did you happen to find that?

Mattman3969 · December 2017

Click on the activity button. You have to be on a computer or tablet. It doesn’t show on the phone

Eavasquez81 · December 2017

Thank Matt! sorry newbie here

Mattman3969 · December 2017

No problem. Get that turkey question in the public so we can help you out.

bgebrent · December 2017

Um, bump?

DoubleEgger · December 2017

Mattman3969 · December 2017

I’ll start it here since @doubleegger posted the question for turkey

@Eavasquez81 - if you are going for presentation (whole bird) I would rub between meat n skin with some herb butter then EVOO with salt n pepper on the skin. Cook about 325 indirect.

If presentation doesn’t matter spatch the bird and rub with rub of choice. I’m partial to coffee rubs for this style of turkey. I’d cook either at 350-375 indirect or 375-400 raised direct.

Cook both way till breast hit 150-155 and thighs hit 180ish. BTW with either way of eggin put the legs to the back of the egg. If you use smoke use very little because poultry takes on smoke very easily so it’s easy to over smoke

Biggreenpharmacist · December 2017

I’ve never cooked a turkey on my egg but still wanted to bump your thread.

blind99 · December 2017

Oooh this is my favorite. Soften a stick of butter and mix in a big handful of your favorite herbs. Thyme, rosemary, salt, pepper. Set the egg up indirect, no drip pan or water pan or anything, smoke with 2 chunks of fruit wood. Or whatever wood you have. Cook until internal temp of 165. Pull it and let it rest as loooong as you want. You can go all crazy "mad max" and such but dang that's a lot of work.

MOST importantly don't trust anyone around here name Matt. Or Brent.

No wait, most importantly, that's a cute kid you've got. Merry Christmas!

Don't Egg me on · December 2017

My vote is to Spatchcock it. Whatever way you choose have fun!

lousubcap · December 2017

Welcome aboard and enjoy the journey. Above all, have fun.
If you run with a non-spatched bird indirect at around 325-350*F figure on around 12 minutes /lb but always go with the finish temp. Spatched depending on the bird size, raised direct the whole cook should take around 100-120 Mins.
So what is spatched-here's a link (focused on chix but good for all poultry):
http://www.nakedwhiz.com/spatch.htm FWIW-

Mickey · December 2017

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 3.75lb 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" @ 400/425 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 Turkey to temp (not time) breast @ 155/160 and thigh @ 165.

Cook Chicken to temp breast 160.

Rest both 10 mins.

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.

Eavasquez81 · December 2017

Love the hospitality here, everyone has been so nice and willing to help. I love my BGE, I have cooked everything from chicken, fish, burgers, steaks and veggies, and everything has turned out great. This is my first time cooking something this big and of course there are so many ways to prep the turkey. Just looking for great ideas and what works best for everyone. Was thinking of putting the turkey (18lbs) in a brine today (early this morning) and start cooking early Sunday. Love the way you cooked your turkey Mickey, I never heard of doing it that way. I will post pics once its all said and done. In the meantime, please keep all the suggestions coming, I will probably pick from some and add a few touches of my own as well. Thanks again lousubcap, don't egg on me, blind99, and thanks again for all the help Matt!

help a new guy out.

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