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Started By
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Thanksgiving Turkey on the BGE..!
Posted on 12/2/13 at 8:07 am
Posted on 12/2/13 at 8:07 am
Sorry a little late on the post but I wanted to share a few pics from my turkey on the BGE..!
Started out with a Apple Cider brine for about 16 hours then it went on the pit for 4 hours at 350. Turkey came out incredible, very juice and great flavor. Pictures are below..!!
Started out with a Apple Cider brine for about 16 hours then it went on the pit for 4 hours at 350. Turkey came out incredible, very juice and great flavor. Pictures are below..!!
This post was edited on 12/2/13 at 8:10 am
3
Posted on 12/2/13 at 8:31 am to LSUtiger09
IWEI. Looks great. Want to try this for Christmas. I have one of those Sittin Turkey Stands.
Posted on 12/2/13 at 8:43 am to dpd901
Gotta truss those legs though. Looks great.
Posted on 12/2/13 at 9:35 am to LSUtiger09
Looks good, but why does everyone who has a BGE just hell bent and determined to use it no matter what?
Seen people making cakes on the thing when there is a regular oven inside that is much easier.
Seen people making cakes on the thing when there is a regular oven inside that is much easier.
Posted on 12/2/13 at 11:09 am to IndependentGeorge
Why did the man climb the mountain.....because it was there.
Posted on 12/2/13 at 11:28 am to IndependentGeorge
quote:
Looks good, but why does everyone who has a BGE just hell bent and determined to use it no matter what?
Seen people making cakes on the thing when there is a regular oven inside that is much easier.
Well, if the charcoal fire is already lit, some ppl want to maximize its use. Cook a couple of quick burgers or steaks and sides, then use the already stable temps to cook dessert (cake, cookies, pie) while you eat. It's an efficient way of using the ceramic's stored heat, and in hot weather, you don't have to heat up the kitchen to bake.
That turkey sure was pretty.
Posted on 12/2/13 at 11:39 am to LSUtiger09
What temp did you pull it at?
What's your apple cider brine recipe?
What's your apple cider brine recipe?
Posted on 12/2/13 at 1:58 pm to Neauxla
looks delicious.
cooked my turkey on this and it was excellent. 2 hours cook time, 10 min. prep.
cooked my turkey on this and it was excellent. 2 hours cook time, 10 min. prep.
Posted on 12/2/13 at 2:06 pm to Neauxla
I pulled the turkey off when the breast hit 165...covered with aluminum foil and let it sit for 1 hour. I check the temp again right before I cut it and it showed 170-175..!
Recipe was simple..see below..!
1 Gal - Apple Cider (plain apple cider)
1 Cup - Salt
2 cup - Brown Sugar
Take these 3 ingredients and combine in a pot and heat until the salt and sugar is dissolved. Let cool completely.
4 Oranges quartered
8 - 10 cloves of garlic (chopped)
1 root of fresh ginger (chopped)
2 tbsp of apple cider vinegar
handful of Rosemary
handful of Thyme
handful of Sage
Take the Apple Cider mixture and add in the rest of the ingredients to a small ice chest or a large pot big enough to fit the turkey and the brine. Put the turkey in and fill with water until the turkey is completely covered. Add ice on top to keep brine cold. Let it sit for 12-24 hours. Prior to cooking remove the turkey and rinse thoroughly. Pat dry after and let sit for 30-45 minutes in order to bring to room temperature.
This is the first time I brined the turkey, previous years I just injected it. The brine gives it so much more flavor while also keeping it very moist. Will be brining in future years instead of injecting..!
Recipe was simple..see below..!
1 Gal - Apple Cider (plain apple cider)
1 Cup - Salt
2 cup - Brown Sugar
Take these 3 ingredients and combine in a pot and heat until the salt and sugar is dissolved. Let cool completely.
4 Oranges quartered
8 - 10 cloves of garlic (chopped)
1 root of fresh ginger (chopped)
2 tbsp of apple cider vinegar
handful of Rosemary
handful of Thyme
handful of Sage
Take the Apple Cider mixture and add in the rest of the ingredients to a small ice chest or a large pot big enough to fit the turkey and the brine. Put the turkey in and fill with water until the turkey is completely covered. Add ice on top to keep brine cold. Let it sit for 12-24 hours. Prior to cooking remove the turkey and rinse thoroughly. Pat dry after and let sit for 30-45 minutes in order to bring to room temperature.
This is the first time I brined the turkey, previous years I just injected it. The brine gives it so much more flavor while also keeping it very moist. Will be brining in future years instead of injecting..!
This post was edited on 12/2/13 at 2:10 pm
Posted on 12/2/13 at 2:21 pm to LSUtiger09
You should take the pop up thermometer out of the turkey breast prior to brining/cooking. Otherwise looks good. 
Posted on 12/2/13 at 3:04 pm to tirebiter
quote:
You should take the pop up thermometer out of the turkey breast prior to brining/cooking
not sure how this affects the turkey but I assumed I would use it as an extra check to make sure I don't overcook..!
Posted on 12/2/13 at 4:02 pm to LSUtiger09
quote:
not sure how this affects the turkey but I assumed I would use it as an extra check to make sure I don't overcook..!
If you already have a meat thermometer, electronic probe, instant read, etc it is redundant and do you want plastic potentially melting into your bird? If mechanical thermometers are off significantly, ie like those cheapies that come with turkey fryers or many grills/smokers, etc are all off significantly do you think the plastic version is remotely accurate? Probably not, rip it out, allow more brine in the breast.
I calibrated two long stem thermometers to 212 last week prior to frying a turkey. I used them both in the pot for giggles, and they were 25 degrees off at 325/350, so I depended on the instant read regardless. You should check the thermometer on the BGE at times to insure it is somewhat accurate if not using an electronic pit probe as backup, some of those cheap thermometers arrive way off to begin with. I like Tel-tru's, YMMV.
Posted on 12/2/13 at 4:16 pm to tirebiter
quote:
You should check the thermometer on the BGE at times to insure it is somewhat accurate if not using an electronic pit probe as backup
I calibrate my thermometer on my BGE after a couple uses. I actually recently replaced the stock thermometer with a Tel-tru thermometer. Very satisfied it. It seems to stay very consistent..! The thermometer I use when frying gets calibrated before every use.
Posted on 12/2/13 at 4:38 pm to LSUtiger09
You are on top of things. I will swap you some smoked for fried next year:
ETA: Not worth $50 for a 12" stem Tel-tru for 1x a year frying, but the Bayou Classic and Brinkman versions need some upgrades. 45x + a year Primo use is a different story.
I will swap you some smoked for fried next year: ETA: Not worth $50 for a 12" stem Tel-tru for 1x a year frying, but the Bayou Classic and Brinkman versions need some upgrades. 45x + a year Primo use is a different story.
This post was edited on 12/2/13 at 4:42 pm
Posted on 12/3/13 at 8:01 am to tirebiter
quote:
I will swap you some smoked for fried next year:
While I loved how the turkey came out on the BGE, its hard to beat a good fried turkey..!! I actually had had the smoked turkey for lunch and the fried later in the evening..! Best of both worlds..!
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