Turkey Time?

Bob Doo... · August 2008

Fairly new to the Egg having done ribs, beer butt chicken, steaks etc. I'd like to do a turkey for company on the weekend. My one concern is if I load up with Green Egg lump, will I be able to get the temp down to 325 - 350 or do I use less charcoal and break for a re-fill? Planning a 14 lb bird.

PhilsGrill · August 2008

Fill it up to the top of the fire ring, 325 is fine. Should be done in about 2.5-3 hours.

mad max beyond eggdome · August 2008

here is everything you need to know about roasting a turkey in the egg... ..load her up... you;ll have plenty of charcoal to roast a 14 pounder at 325 . .. .

http://www.nakedwhiz.com/madmaxturkey.htm

fishlessman · August 2008

you wont be dissapointed in max's recipe

Grandpas Grub · August 2008

Not sure what size egg you are using. On my large I fill to just above the fire ring and then follow mad max's instructions. Fantastic results.

To answer your question 235-350°, dome or grate temp is a walk in the park with your egg. To hold that temp my bottom vent is about 1/8" or a titch wider, top vent slider closed and petals 3/4 open.

With any temp, once you get to your target temp - DON'T play with your vents. Make sure you begin to close down the vents when coming up to temp - life will be a lot easier for you.

Thanks to mad max here is a 23# came out...

The only change I made was not to use the wine.

GG

Celtic Wolf · August 2008

That is good cause Max whines enough already HAHAHAHA

Ohhhh I crack myself up sometimes.. :woohoo:

Grandpas Grub · August 2008

:laugh: :laugh: :laugh:

Kent

gwopy · August 2008

You'll be able to get it down to 225 if you want to. Don't worry about the temp.

Turkey Time?

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