The best way to cook a turkey — Big Green Egg Forum
One of the finest ways to Egg a turkey is Mad Max's method. Its somewhat elaborate, and aimed at making a Thanksgiving centerpiece . Still, very good info. Typically, I'm much simpler. Dry brine the turkey for a few days in the fridge. Make some herb butter, and shove it under the skin. Cook raised over a drip pan, dome 350-ish. Pecan for smoke.
low and slow smoked turkey — Big Green Egg Forum
you don't need to go low and slow on a turkey. you stand a better chance of crispy skin at higher temps. you can certainly slow roast it (like you said, at 250), but i'm not sure you gain anything by it. i mean, it's not like you are doing a pork butt and taking the meat to 200 where it'll fall apart. higher temps means less time in the oven, and the less time in the oven, there's less worry ...
Smoked Whole Turkey — Big Green Egg Forum
ive slow smoked hundreds of birds, food safety wise its not recommended but i never cared. 225 is a good temp, i always used a water smoker and in the egg would probably still use a water pan. i use pecan pellets soaked in water for turkey and sometimes add 1 small chunk of cherry, for whatever reason i like the pellets better than pecan chunks ...
Smoked turkey legs - Big Green Egg Forum
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker 2 · Share on Facebook Share on Twitter
Smoked turkey brine vs. no brine — Big Green Egg Forum
Another thing to remember with turkey is to use a delicate wood on the smoke. Fruit and nut woods work best - like Apple, Peach, Cherry, Pecan, Almond, etc. You'll also want to cover the bird with tinfoil after about an hour or so or it will end up tasting great but looking terrible. BGE smoked Turkey is one of my favorite things. Let us know ...
BGE Smoked Turkey — Big Green Egg Forum
Coleman, Texas Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker.
Kevin Rathbun's Smoked Turkey — Big Green Egg Forum
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" 0 · Share on Facebook Share on Twitter
Truly Outstanding: Turkey Wings — Big Green Egg Forum
I modified a recipe I have from a chicken wing book that has a recipe for 747's, Smoky turkey Wings. Of course it called for liquid smoke in the marinade and then also in a basting sauce. I skipped the liquid smoke in the marinade, and went with a dry rub instead of basting, and then smoked them on the Egg.
How do you smoke a turkey — Big Green Egg Forum
I use the drippings from the pan to make gravy. *One clarification, the turkey is safe to eat at 160. However, most prefer the dark meat to go to 170-180 as a matter of preference. It has more fat so the texture is better when cooked longer. I will pull the turkey when the breast is at 160.
How Do You Smoke a 16 - 20 lb. Turkey — Big Green Egg Forum
2016年12月3日 · Turkeys above about 12 pounds should only be cooked at temps of about 325* or above. Smoking lower causes the internal temps to be in the dangerous zone for way too long. Some smoke flavor can be imparted at those higher cooking temps but that is not what I would really consider smoked turkey. For real smoked turkey I would do 2 smaller ones.