Just grilled the best turkey yet (going on 25 years of turkey fixing) on my XL BGE. Brined a FROZEN bird in salt and herbs from the garden. After 10 hours removed the inside and left it another 10, injected it with Tony Chachere's Creole style "butter" (not buttery or highly seasoned). Slathered with butter, placed the ice pack on white meat 30 minutes before grilling. Stuffed with veggies, 325° for 3.5 hours (14 lbs) and it is almost falling off the bone. Taste is incredible- resting in the oven until tomorrow.
I just recently bought a Big Green Egg and after watching your video, several times, I dove in and smoked my first turkey. All I can say is it was a huge success, my family and friends were blown away and for the first time ever, that I can remember, they actually asked to take home left overs rather then being pushed to. The only thing I need to perfect is my timing. Instead of the 2 hour and 45 minute cook time at 325 which I allowed mine was done in 2 hours. By the way the Egg Genius device is fantastic . Thanks Jason and Ray. I now feel confident to try a brisket.
Thank you Dr BBQ for that tip on the ice bag on the breast and allowing the dark meat to come to room temp. Our Turkey came out fantastic. We watch on our egg Genius the graph the breast meat and the dark meet at the perfect temp. Thank you again for the tip. It’s change my whole cook.
I have cooked five turkeys on the BGE over the last year. Perfect every time. Love them. Just wondering, why did you use the Egg Expander in this case?
Hi Tracey, we use the lower part of the eggs pander as the convEGGtor basket, holds the convector great and makes it easier to put into the grill and take out. Chef Jason
Hi Robert - Here's the brine bag! On sale too :) www.acehardware.com/departments/home-and-decor/kitchen-utensils-and-gadgets/kitchen-utensils-and-gadgets/8017718
😬 I dont like to talk about myself but I will this one last time😂 I have 3 eggs and I've found if you park that needle 275-300 the moisture holds in there really well. I've never cooked it at 350 but I imagine with the smoke plus high heat it could dry up a little. Happy cooking I know you'll love it
You didn’t say how long you brined it. Assuming overnight. Also wish you had cut into it to prove how it turned out. This video is all about selling BGE accessories.
Can always count on Chef Jason for great tips and insight. Enjoyed Dr. BBQ too - will try that ice tip in a couple hours!
Thanks John. Happy Cooking
Ray's Chicago accent alone makes him worth watching. Just bought the large egg and will follow this recipe!
Just grilled the best turkey yet (going on 25 years of turkey fixing) on my XL BGE. Brined a FROZEN bird in salt and herbs from the garden. After 10 hours removed the inside and left it another 10, injected it with Tony Chachere's Creole style "butter" (not buttery or highly seasoned). Slathered with butter, placed the ice pack on white meat 30 minutes before grilling. Stuffed with veggies, 325° for 3.5 hours (14 lbs) and it is almost falling off the bone. Taste is incredible- resting in the oven until tomorrow.
I just recently bought a Big Green Egg and after watching your video, several times, I dove in and smoked my first turkey. All I can say is it was a huge success, my family and friends were blown away and for the first time ever, that I can remember, they actually asked to take home left overs rather then being pushed to. The only thing I need to perfect is my timing. Instead of the 2 hour and 45 minute cook time at 325 which I allowed mine was done in 2 hours. By the way the Egg Genius device is fantastic
. Thanks Jason and Ray. I now feel confident to try a brisket.
We are glad to hear that you had a wonderful turkey day after using our tutorial!
Thank you Dr BBQ for that tip on the ice bag on the breast and allowing the dark meat to come to room temp. Our Turkey came out fantastic. We watch on our egg Genius the graph the breast meat and the dark meet at the perfect temp. Thank you again for the tip. It’s change my whole cook.
Stuart, that is great to hear!
I have cooked five turkeys on the BGE over the last year. Perfect every time. Love them. Just wondering, why did you use the Egg Expander in this case?
Hi Tracey, we use the lower part of the eggs pander as the convEGGtor basket, holds the convector great and makes it easier to put into the grill and take out. Chef Jason
How long did you let the turkey rest after hitting 165 before slicing/eating?
about 5-7 minutes, then its time to dig in. Chef Jason
Hi where to buy the brine bag thanks
Hi Robert - Here's the brine bag! On sale too :) www.acehardware.com/departments/home-and-decor/kitchen-utensils-and-gadgets/kitchen-utensils-and-gadgets/8017718
whats the best wood flavor for turkey?
I like fruit woods like apple and cherry. maple and pecan are great as well. Chef Jason
Where can you buy Bayou Brin in Canada
Jean, check at your local Ace hardware and see if they are able to order it for you. Chef Jason
I'll have to buy a BigGreen Egg Ray
Didn't tell us what temp you cooked at. Please share.
They said 350 F for about 3 hours.
😬 I dont like to talk about myself but I will this one last time😂 I have 3 eggs and I've found if you park that needle 275-300 the moisture holds in there really well. I've never cooked it at 350 but I imagine with the smoke plus high heat it could dry up a little. Happy cooking I know you'll love it
how many pounds was that turkey ?
that was a 16.5 pound bird. Chef Jason
@@ChefJasonMorse Thanks Jason.
couple of crowns
You didn’t say how long you brined it. Assuming overnight. Also wish you had cut into it to prove how it turned out. This video is all about selling BGE accessories.
My homie with his Chicago flag tattoo.