just finished a turkey in the bge - yummmm
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just finished a turkey in the bge - yummmm
Posted by Gorilla Ball on 11/18 at 9:01 am
For my Dad's birthday, 16 lb bird took about 2.75 hours @350. Can't wait to taste it. The on-line info I've found state 30-45 minutes per lb - that is totally off.
Injected 12 oz of Tony Chachere's Marinade
Rubbed Tony Chachere's seasoning and Cajun Olive oil, let set atleast 6 hours before heating. Remove when breast is about 175-180 internal temperature.



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Posted by TigerHam85 on 11/18 at 9:19 am to Gorilla Ball
Pics or it didn't happen


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Posted by gmrkr5 on 11/18 at 9:30 am to Gorilla Ball
2.75 sure seems quick. i hope you poked that thing with a thermometer all over...


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Posted by Gorilla Ball on 11/18 at 10:07 am to gmrkr5
quote:

2.75 sure seems quick. i hope you poked that thing with a thermometer all over...


i know it does, the three birds i did last yr all took about the same time - my first one really freaked me out - i poked it with the digital thermometer all over.



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Posted by TorNation on 11/18 at 10:20 am to Gorilla Ball
quote:

Cajun Olive oil

Never have heard of this, what is the brand and where did you get it? Curious as to what is in it. Thanks



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Posted by Uncle JackD on 11/18 at 10:23 am to Gorilla Ball
Pics mannnnnnnnnn


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Posted by Uncle JackD on 11/18 at 10:25 am to Gorilla Ball
Try this recipe next time. I tried it a couple times and have gotten amazing results both times.


LINK



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Posted by Uncle JackD on 11/18 at 10:29 am to Burt Reynolds


This post was edited on 11/18 at 10:32 am

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Posted by Zach on 11/18 at 10:48 am to Gorilla Ball
What's bge?
BTW, Lucy wants a ham and a turkey because she found this weird recipe online where you cook the turkey in a bag. No, not a cooking bag, a plain brown paper grocery bag.



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Posted by Uncle JackD on 11/18 at 10:49 am to Zach
BGE= Big green egg


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Posted by Gorilla Ball on 11/18 at 10:50 am to TorNation
(no message)


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Posted by Rohan2Reed on 11/18 at 10:51 am to Gorilla Ball
quote:

turkey in the bge


quote:

Injected 12 oz of Tony Chachere's Marinade


quote:

Rubbed Tony Chachere's seasoning and Cajun Olive oil


Sounds terrible.

But hey, at least you spent a ton of money on it!!



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Posted by Gorilla Ball on 11/18 at 10:51 am to TorNation
quote:

Never have heard of this, what is the brand and where did you get it? Curious as to what is in it. Thanks


Militilleo's (sp)



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Posted by Gorilla Ball on 11/18 at 10:52 am to Gorilla Ball
LINK


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Posted by LSULEFTY on 11/18 at 11:55 am to Gorilla Ball
Check for salmonella. 2.75 hrs?


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Posted by gmrkr5 on 11/18 at 1:29 pm to LSULEFTY
I'm still thinking the same thing.... i've done turkey breasts that took damn near 2 hours. i 16lb whole bird in less than 3 hours isnt possible unless your cooking it at 500 and turn it to dried out sand paper


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Posted by Gorilla Ball on 11/18 at 4:03 pm to gmrkr5
Unless the digital thermo was incorrect, I took the bird out when breast temp was 180 degrees. The total time might have been 3 hours - I never cook it based on time but on internal temp. The cooking temp was prob b/n 325-375. Quite moist - just finished it. Even the little red plastic stick on the beast was popped out.


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Posted by Carson123987 on 11/18 at 4:10 pm to Gorilla Ball
no pics???


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Posted by rabdogg on 11/18 at 4:41 pm to Uncle JackD
Did you follow it step by step? I'm doing it for thanksgiving.


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Posted by Uncle JackD on 11/18 at 4:43 pm to rabdogg
No, I did not go step by step. It's been a while so I can't tell you exactly.. I basically followed the main parts and winged some. It'll still come out unreal, regardless of what you do


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