Followed the mad max method and your suggestions last year. I received so many compliments, "the best turkey I've ever had". Thank you for the great video!
Thank you for posting this. I've also used the BGE for 15 years now for my Thanksgiving turkey. My birds have been in between 16 and 24 pounders and they've always come out delicious. I don't see the need to brine since the BGE is a ceramic kamado oven and I've found that the turkey comes out super-moist with our without brining. I butter the bird lightly inside and out ahead and I and use Williams-Sonoma's turkey herbs. I, too, fill the cavity with fruits and vegetables and wine as well as putting a bit in the drip pan. I will try icing the breast meat this year to see if it gets even better. Again, thanks,
you all probably dont give a shit but does anyone know of a way to log back into an Instagram account..? I somehow forgot the login password. I appreciate any tricks you can offer me.
@Makai Tate Thanks for your reply. I found the site through google and I'm in the hacking process atm. Seems to take a while so I will reply here later when my account password hopefully is recovered.
What wireless meat thermometer and wireless internal bbq thermometer do you recommend. I could not tell from the video. We plan on a turkey for Christmas and now is the time to plan this out. My past attemp at this has not been great.
Hey Don, in the video we're using the EGG-Shaped Dual Probe Wireless Temperature Gauge (link bit.ly/BGE116383). It has preset temperatures for beef, veal, lamb, pork, poultry, and game meats.
Excited to use this recipe for my first turkey on the BGE. I was debating between using the Mad Max Turkey Rub or the herbed butter spread from the video. My gf doesn't do well with butter so I am hesitant to use it. Wondering your thoughts?
Hey Paul, We'd suggest using olive oil in place of the butter. It may even give you a crispier skin. Once your turkey has been patted completely dry, cover it with olive oil and then season liberally with the MAD MAX turkey rub. Let us know if you have any more questions. Thanks for watching!
I wrap the turkey -- V-rack and all -- in heavy duty aluminum foil and I put in a cooler for an hour (same as I do with ribs and brisket) before carving. Keeps it super-hot and the juices distribute nicely around the bird.
This will be the 5th year of using this method and it has not failed me yet. Brine 1hour per pound and I even do the ice pack on the breast for 20min before starting the cook. We own a medium egg and this limits us to14lb birds...the ceramic spacers or feet are still sold via amazon but not under the Big Green Egg name. The ceramic feet I found were black (who cares!) and don't match the egg.
Followed the mad max method and your suggestions last year. I received so many compliments, "the best turkey I've ever had". Thank you for the great video!
Fantastic! So glad to hear you had such great results. Thanks for watching!!!
Thank you for posting this.
I've also used the BGE for 15 years now for my Thanksgiving turkey. My birds have been in between 16 and 24 pounders and they've always come out delicious. I don't see the need to brine since the BGE is a ceramic kamado oven and I've found that the turkey comes out super-moist with our without brining. I butter the bird lightly inside and out ahead and I and use Williams-Sonoma's turkey herbs. I, too, fill the cavity with fruits and vegetables and wine as well as putting a bit in the drip pan. I will try icing the breast meat this year to see if it gets even better.
Again, thanks,
Looks like you've got your turkey technique figured out 👍 but the icing trick is a definite must. Thanks for watching!!!
Great video thank you for sharing. Happy Thanksgiving.
Same to you! Thanks for watching
Suuuper!!!🙏
Thanks for watching!!!
What is the led light you are using? I am surprised how convenient it is. I’ve been always using my iPhone and it’s really painful.
You can find the light Kenny uses here: outdoorhome.com/products/high-intensity-flexible-grill-light
Thanks for watching!!!
I'm getting ready to do this today, pretty excited . Thanks for the thorough video!
Have fun! Thanks for watching!
you all probably dont give a shit but does anyone know of a way to log back into an Instagram account..?
I somehow forgot the login password. I appreciate any tricks you can offer me.
@Crew Axl instablaster ;)
@Makai Tate Thanks for your reply. I found the site through google and I'm in the hacking process atm.
Seems to take a while so I will reply here later when my account password hopefully is recovered.
@Makai Tate It did the trick and I finally got access to my account again. Im so happy!
Thanks so much, you saved my account !
Great job
Thanks for watching!
What wireless meat thermometer and wireless internal bbq thermometer do you recommend. I could not tell from the video. We plan on a turkey for Christmas and now is the time to plan this out. My past attemp at this has not been great.
Hey Don, in the video we're using the EGG-Shaped Dual Probe Wireless Temperature Gauge (link bit.ly/BGE116383). It has preset temperatures for beef, veal, lamb, pork, poultry, and game meats.
What fluids were in the pan when you started? Before you added the wine there was fluid. Water? Butter?
It's just water that has dripped off the turkey and the bag of ice. No other liquid was intentionally added before the wine. Thanks for watching!
Do you have a video that explains the gravy? Thanks.
No, sorry. We'll put that on the list of next videos to shoot. Thanks for watching!!!
Excited to use this recipe for my first turkey on the BGE. I was debating between using the Mad Max Turkey Rub or the herbed butter spread from the video. My gf doesn't do well with butter so I am hesitant to use it. Wondering your thoughts?
Hey Paul, We'd suggest using olive oil in place of the butter. It may even give you a crispier skin. Once your turkey has been patted completely dry, cover it with olive oil and then season liberally with the MAD MAX turkey rub.
Let us know if you have any more questions. Thanks for watching!
Outdoor Home thanks for the advice and for getting back to me so quickly. Can’t wait to get this recipe underway!
How long did you let it rest? Was it moist? Thanks for doing the video.
30 minute rest. And yes, it's juicy and delicious. Thanks for watching!!!
I wrap the turkey -- V-rack and all -- in heavy duty aluminum foil and I put in a cooler for an hour (same as I do with ribs and brisket) before carving. Keeps it super-hot and the juices distribute nicely around the bird.
Awesome tip! Thanks for watching!!!
This will be the 5th year of using this method and it has not failed me yet. Brine 1hour per pound and I even do the ice pack on the breast for 20min before starting the cook. We own a medium egg and this limits us to14lb birds...the ceramic spacers or feet are still sold via amazon but not under the Big Green Egg name. The ceramic feet I found were black (who cares!) and don't match the egg.
That's Awesome!!! This recipe/technique is definitely a tradition for us as well. Thanks for watching!
Where can I find this recipe?
Hey Rob, here is a link to original Mad Max Turkey Recipes (pdf) bit.ly/MadMaxBGEOriginal . Enjoy!
Thanks for the video! This link is broken now, do you have the specifics on the brine and butter paste?
Thats cool and all with the bge but I would rather deep fry my turkey and be done with it all in 1 hour time depending on what size turkey I have.
Thanks for the feedback. We hope you'll keep watching!!!
*height not heighth
Thanks.