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Started By
Message
Big Green Egg Users - would this recipe transfer to the Egg nicely?
Posted on 11/11/14 at 12:38 pm
Posted on 11/11/14 at 12:38 pm
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Wife wants this turkey recipe for Thanksgiving. I'd like to use the Egg. Anyone see anything that would keep this from a simple indirect cook on the Egg?
Wife wants this turkey recipe for Thanksgiving. I'd like to use the Egg. Anyone see anything that would keep this from a simple indirect cook on the Egg?
8
Posted on 11/11/14 at 12:41 pm to anc
Posted on 11/11/14 at 12:44 pm to anc
Turkeys are great on the bge
I love these threads
Big Green Egg fap party y'all!!
I love these threads
Big Green Egg fap party y'all!!
This post was edited on 11/11/14 at 12:52 pm
Posted on 11/11/14 at 12:54 pm to Uncle JackD
So he doesn't want a smokey flavor but uses an egg?
It seems an oven would suffice.
The main key is the chilling of the breasts and the gravy.
It seems an oven would suffice.
The main key is the chilling of the breasts and the gravy.
Posted on 11/11/14 at 12:56 pm to anc
Why wouldn't it work on a grill? Wouldn't most things that can be cooked in an oven also be cooked on a ceramic grill?
Posted on 11/11/14 at 12:58 pm to anc
quote:
Wife wants this turkey recipe for Thanksgiving. I'd like to use the Egg. Anyone see anything that would keep this from a simple indirect cook on the Egg?
Ive only ever done Turkey breast and it comes out great.
Posted on 11/11/14 at 12:58 pm to KosmoCramer
quote:
So he doesn't want a smokey flavor but uses an egg?
It seems an oven would suffice.
Egg isnt going to produce smokey flavor if you dont add wood for smoking
Posted on 11/11/14 at 1:00 pm to gmrkr5
Yeah, I get that. But then what's the purpose?
The oven would be just as good. It seems unnecessary to use the egg.
Just my 2 cents.
And I love the egg.
The oven would be just as good. It seems unnecessary to use the egg.
Just my 2 cents.
And I love the egg.
Posted on 11/11/14 at 1:19 pm to KosmoCramer
Egg will be fine, provided that you use a drip pan to catch all that butter sliding off the bird (and turkey fat, too). Do it indirect w/a platesetter, put a drip pan on top of the platesetter. A judicious few pieces of fruitwood (cherry, apple) at the very beginning will give you nice color on the skin and only a tiny touch of smoke flavor. Or don't use wood at all.
Why do BGE and not oven? Well, if it's hot on Turkey day, you don't have to heat up the kitchen....or you have the oven free for other dishes. Or you just like to have a reason to go in & out, checking on the turkey, rather than sitting in front of the TV watching the Macy's parade.
Why do BGE and not oven? Well, if it's hot on Turkey day, you don't have to heat up the kitchen....or you have the oven free for other dishes. Or you just like to have a reason to go in & out, checking on the turkey, rather than sitting in front of the TV watching the Macy's parade.
Posted on 11/11/14 at 1:22 pm to anc
should work
This post was edited on 11/13/14 at 2:48 pm
Posted on 11/11/14 at 1:55 pm to anc
I have a primo, but it should work beautifully. A little Simon and Garfunkel rub never hurt no turkey.
Posted on 11/11/14 at 2:38 pm to anc
I think you can modify it for use on the egg. I hope you like all those spices though, seems a bit heavy handed to me but to each his own.
I like to brine the bird and cook on the egg with a little sugar cane. Make sure to take the dome thermometer out and use a probe type thermometer to determine the grate temp and the bird temp. With a large turkey you risk the dome thermometer piercing the turkey and giving you an inaccurate reading.
You only have to make this mistake once.
I like to brine the bird and cook on the egg with a little sugar cane. Make sure to take the dome thermometer out and use a probe type thermometer to determine the grate temp and the bird temp. With a large turkey you risk the dome thermometer piercing the turkey and giving you an inaccurate reading.
You only have to make this mistake once.
Posted on 11/11/14 at 3:31 pm to anc
Brine, Spatchcock, 350-400 raised direct. Done in about 1.5-2 hours.
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