From the beginning of my Big Green Egg adventure, I have wanted to try a whole turkey. After brining for 2 days, my birdo finally took flight. Its was amazing! Cooked at 225 until internal temp was 165. Pulled & let rest for a 45 minutes. I have plans to improve, but so happy it worked out.
by Armchair-Attorney
9 Comments
What was brine? Any wood chunks in smoke?
Looks dynamite
Try a spatchcocked bird in a future attempt. Cooks a lot quicker. That’s my Thanksgiving go to.
Was the skin crispy?
Yeah, smoked is my favorite cooking method for turkey. Wait ’til you make a turkey salad with it. F’in amazing.
We’ve been doing a bacon wrapped smoked version for Thanksgiving ever since we got an egg years ago… always a hit!
Thanksgiving go to for years. The family would disown me if I didn’t do it. My wife makes smoked turkey stock with the carcass. Makes such good soup for the cold winter days!
Please post the recipe.
Yeeeeeaaaah brother!! Turkeys on the egg never disappoint! Gotta try spatchcocking it tho, such a more even cook
That looks tremendous. Would definitely do a turkey-coma with that and a bottle of Pouilly-Fuisse.