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Turkey on BGE
#2300642
11/21/17 04:22 AM
11/21/17 04:22 AM
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Joined: Jan 2002
Posts: 7,159
In The Stack
General
OP
14 point
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OP
14 point
Joined: Jan 2002
Posts: 7,159
In The Stack
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I'm going to do a whole bird on the egg this year for the first time. Any advice on brining, wet vs. dry, and has anyone ever spatchcocked a turkey?
"I'd rather go down the river with seven studs than with a hundred ****heads"
- Colonel Charlie Beckwith
Founder Delta Force
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Re: Turkey on BGE
[Re: General]
#2300694
11/21/17 05:01 AM
11/21/17 05:01 AM
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Joined: Nov 2010
Posts: 24,832
Buc-ee’s Beach Express
leroycnbucks
Freak of Nature
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Freak of Nature
Joined: Nov 2010
Posts: 24,832
Buc-ee’s Beach Express
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I have yet to smoke one on the BGE. But last year I did on the Master Built electric smoker and I brine the turkey for three days. I bought a brining mix and put the frozen bird in it and the bag. Put it in my 65 quart YETI cooler and packed it in ice. It was litterly fall of the bone tender. Table presentation was bad but the meat was tender and delicious. I'm going to do one for Christmas on the BGE.
Proud Army and ALNG veteran
God Bless America!
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Re: Turkey on BGE
[Re: General]
#2300704
11/21/17 05:09 AM
11/21/17 05:09 AM
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Joined: Jan 2002
Posts: 7,159
In The Stack
General
OP
14 point
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OP
14 point
Joined: Jan 2002
Posts: 7,159
In The Stack
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What was the brining mix you used? I have done multiple breasts on the egg with great results but never a whole bird.
"I'd rather go down the river with seven studs than with a hundred ****heads"
- Colonel Charlie Beckwith
Founder Delta Force
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Re: Turkey on BGE
[Re: General]
#2300718
11/21/17 05:23 AM
11/21/17 05:23 AM
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Joined: Nov 2010
Posts: 24,832
Buc-ee’s Beach Express
leroycnbucks
Freak of Nature
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Freak of Nature
Joined: Nov 2010
Posts: 24,832
Buc-ee’s Beach Express
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I can't remember the name but I got it at Academy Sports. Had a picture of a cartoon turkey on the box.
Proud Army and ALNG veteran
God Bless America!
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Re: Turkey on BGE
[Re: Remington270]
#2300775
11/21/17 06:18 AM
11/21/17 06:18 AM
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Joined: Nov 2010
Posts: 24,832
Buc-ee’s Beach Express
leroycnbucks
Freak of Nature
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Freak of Nature
Joined: Nov 2010
Posts: 24,832
Buc-ee’s Beach Express
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Y'all gotta give me some more info on cook time, temp, +/- plate setter etc... I joined the BGE forum after I got mine for Christmas last year. Ask anything and those folks will help. Prolly way different on the BGE but the electric smoker I did the turkey at 275 degrees at 30 mins per pound making sure the breast was at 165 when done.
Proud Army and ALNG veteran
God Bless America!
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Re: Turkey on BGE
[Re: General]
#2300835
11/21/17 07:20 AM
11/21/17 07:20 AM
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Joined: May 2014
Posts: 2,472
All Over The Place
Runningdeer
10 point
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10 point
Joined: May 2014
Posts: 2,472
All Over The Place
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I do a turkey on the egg a few times a year. I simply inject with a creole butter, rub with butter, and sprinkle some cajun seasoning on.....cook on the egg until it's done (about 15 minutes per pound at 325 or until the innermost part of the thigh and wing or thickest part of the breast is 165 degrees). I have a pan underneath the turkey and use the BGE vertical turkey roaster). After the turkey cools enough to handle, I pull the meat off of the bone and place in a pan. I pour some of the broth/juice that was collected in the pan underneath the turkey back over the pulled meat, add a stick of butter, add salt, pepper, and a little more cajun spice, cover, and steam for just a little while. It's simple, tastes great, and not one piece of the bird is dry.
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Re: Turkey on BGE
[Re: General]
#2300958
11/21/17 09:28 AM
11/21/17 09:28 AM
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Joined: May 2015
Posts: 6,363
On the X
TickaTicka
12 point
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12 point
Joined: May 2015
Posts: 6,363
On the X
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I spatchcock them, smoke them hot (300 or so) and put a large aluminum pan with veggies (celery, onion, carrot, etc), a few cups of stock and the neck and giblets directly underneath bird. Smoke until 165, take pan out, strain all solids out, make gravy. You will not believe how delicious that bird will be and that smokey gravy will absolutely blow your mind.
Public Land Owner
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Re: Turkey on BGE
[Re: Runningdeer]
#2301376
11/21/17 03:46 PM
11/21/17 03:46 PM
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Joined: Feb 2007
Posts: 18,922
colbert county
cartervj
Old Mossy Horns
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Old Mossy Horns
Joined: Feb 2007
Posts: 18,922
colbert county
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I do a turkey on the egg a few times a year. I simply inject with a creole butter, rub with butter, and sprinkle some cajun seasoning on.....cook on the egg until it's done (about 15 minutes per pound at 325 or until the innermost part of the thigh and wing or thickest part of the breast is 165 degrees). I have a pan underneath the turkey and use the BGE vertical turkey roaster). After the turkey cools enough to handle, I pull the meat off of the bone and place in a pan. I pour some of the broth/juice that was collected in the pan underneath the turkey back over the pulled meat, add a stick of butter, add salt, pepper, and a little more cajun spice, cover, and steam for just a little while. It's simple, tastes great, and not one piece of the bird is dry. THIS! To me it's just as good as a deep fried bird, my family wants to know if I'm doing the turkey each year.
“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
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Re: Turkey on BGE
[Re: cartervj]
#2301572
11/21/17 05:33 PM
11/21/17 05:33 PM
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Joined: Nov 2010
Posts: 24,832
Buc-ee’s Beach Express
leroycnbucks
Freak of Nature
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Freak of Nature
Joined: Nov 2010
Posts: 24,832
Buc-ee’s Beach Express
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I do a turkey on the egg a few times a year. I simply inject with a creole butter, rub with butter, and sprinkle some cajun seasoning on.....cook on the egg until it's done (about 15 minutes per pound at 325 or until the innermost part of the thigh and wing or thickest part of the breast is 165 degrees). I have a pan underneath the turkey and use the BGE vertical turkey roaster). After the turkey cools enough to handle, I pull the meat off of the bone and place in a pan. I pour some of the broth/juice that was collected in the pan underneath the turkey back over the pulled meat, add a stick of butter, add salt, pepper, and a little more cajun spice, cover, and steam for just a little while. It's simple, tastes great, and not one piece of the bird is dry. THIS! To me it's just as good as a deep fried bird, my family wants to know if I'm doing the turkey each year. Im going to do this for Christmas. Sounds delicious!
Proud Army and ALNG veteran
God Bless America!
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Re: Turkey on BGE
[Re: General]
#2301811
11/22/17 04:27 AM
11/22/17 04:27 AM
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Joined: Feb 2014
Posts: 3,850
Dothan/Hartford,Al
87dixieboy
10 point
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10 point
Joined: Feb 2014
Posts: 3,850
Dothan/Hartford,Al
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Im going to throw our turkey in my masterbuild electric smoker with some applewood for flavoring. From what I have read it goes about 40min per pound at 250. Looks like it will take mine about 13 hours to slow cook. Will get it prepared and on tonight.
Only accurate rifles are interesting.
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Re: Turkey on BGE
[Re: General]
#2301872
11/22/17 05:27 AM
11/22/17 05:27 AM
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Joined: Jan 2016
Posts: 3,829
Chilton CO. Alabama
bama1157
10 point
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10 point
Joined: Jan 2016
Posts: 3,829
Chilton CO. Alabama
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There is no need to buy a brine mix, it is easy to make your own, I did one last year that was freaking great..
1 gallon of water
1-cup of salt
1- cup of white sugar
12-15 leaves of tarragon or a couple sprigs of rosemary I used both
1- teaspoon pepper corns
3-oranges sliced
1-lemon sliced
4-cloves of garlic crushed
use warm water to melt the salt and sugar, mix it all up and let it sit in the brine for at least 24 hours, 48 hours is better..
When you use a brine it is almost impossible to end up with a dry turkey...
you can use this brine to roast,smoke and fry...
The end of democracy and the defeat of the American revolution will occur when government falls into the hands of lending institutions and moneyed incorporation's Thomas Jefferson. 1812
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Re: Turkey on BGE
[Re: General]
#2302127
11/22/17 10:31 AM
11/22/17 10:31 AM
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Joined: May 2002
Posts: 8,030
Central Alabama
muzziehead
14 point
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14 point
Joined: May 2002
Posts: 8,030
Central Alabama
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325 degrees and cook it for 12 minutes per lb. You want 165 degree on breast and 170 on thigh portion. If it starts to brown to soon on breast just cover loosely with some foil.
Brine mix that I have always used.
1 quart of apple cider
1 quart of chicken stock
1 cup fine sea salt
1 cup of brown sugar
1 TBSP of dried rosemary, sage, thyme and poultry seasoning.
1 orange and lemon sliced
1 bulb of garlic
1 onion quartered
1 Tbsp of dried peppercorns
Bring big pot of above items to a boil until all salt has dissolved. Add one gallon of ice water to mix and submerge the bird for 24 hours.
Remove bird, rinse good and rub down with olive oil or veg oil, sprinkle salt, pepper and garlic powder.
Last edited by muzziehead; 11/22/17 10:33 AM.
"Don't cling to Mistake, just because you spent a lot of time making it."
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