aquacop
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- Joined
- Jun 18, 2013
- Location
- Savannah...
Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers
Try here.Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers
"how to cook a turkey on a Kamado Joe"Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers
Cherry goes great with turkey and also provides a really nice color to the bird.
+1 on the cherry wood! That's all I use anymore. Awesome coloring and flavor. Used too much hickory one year and it tasted more like ham than turkey.
I did 10 eighteen pound birds last year on my Lang 84 for 12 hours @225/250 with nothing but cherry wood and they came out awesome. That was for a senior dinner the day after Thanksgiving. Gearing up to do it again this year.
Would using lump instead of charcoal on my kettle be a total headache? I have a bunch of royal oak laying around am wondering if that would work with the bird..
I did a 28 lb bird on my 18.5 WSM. I stood it on it's head and used butcher's twine to guy it in place. :laugh:My wife came home with a 20 lb turkey, for over a decade I've always bought 12 lb max for the grill. Anyone ever cook such a large turkey on a kettle?
I'm going with injecting versus brining as this will be my first smoked turkey. We only like a spicy flavor profile and I can't get the chica to like anything other than hickory for smoke wood. I think we're going to use her spicy rub that she always makes when she does it in the oven, and it's awesome.
The question is whether or not to inject using just butter (and maybe some other things you guys recommend), or try out the cajun butter that we find easily in the grocery stores - thoughts?
I'm going with injecting versus brining as this will be my first smoked turkey. We only like a spicy flavor profile and I can't get the chica to like anything other than hickory for smoke wood. I think we're going to use her spicy rub that she always makes when she does it in the oven, and it's awesome.
The question is whether or not to inject using just butter (and maybe some other things you guys recommend), or try out the cajun butter that we find easily in the grocery stores - thoughts?