How to Cook a Perfect Turkey in a Big Green Egg | Thanksgiving Dinner in the Big Green Egg

[@FOGOcharcoal]

Happy Thanksgiving everyone! Please leave us a comment and let us know what you think!

[@chrisbraney604]

Tried this recipe for our first Thanksgiving with the BGE (my 3d time cooking on it).... our turkey came out perfectly!!! Thanks so much for the recipe and easy step by step directions. I cooked our turkey to 165. Verified the temp in numerous places, just to be sure. After 4 hrs of cooking and 1+hr of rest when I cut into the turkey I found a pink ring around the outside of the bird. Luckily one of my guests told me it wasn't under cooked, that was the "smoke ring" from the BGE.... thank goodness they told me that, I was ready to fire up the BGE again and keep cooking it!! I would recommend letting viewers know the "pink ring" around the outside of the turkey doesn't mean its under cooked (assuming the internal temp is correct). Thats part of the roasting process on the BGE. Happy grilling and thanks again!!

[@FOGOcharcoal]

Yes sir! That red ring is highly desirable! Nice job on the turkey!

[@reaganl.5113]

We found the sweet spot for the 1 gallon bag of ice on the breast is 20min...like your video we always brine, but at 1 hour per pound of bird. The Mad Max method at 325F has been our go to cook for 5 years now and has not failed us! The bonus of doing the Turkey outside is freeing up the oven for all of the sides! Thanks for another great how to video!

[@FOGOcharcoal]

I love it! Oven space is at a premium around here on the holidays too!

[@Mtts28]

I thought the Mad Max method doesn’t use a brine step?

[@reaganl.5113]

@@Mtts28 your right it doesn't, but it is a great flavor combination

[@rigomondragonjr.5808]

Am I mistaken to me it seemed like total cook time was 2 hours lol

[@theladiesman1987]

How long should I cook a 13 pound bird at with your method Reagan ? This will be my first attempt

[@bonekollektor1659]

Great video! Brining now & cooking a turkey tonight on my BGE!

[@FOGOcharcoal]

Excellent! How did it turn out?

[@bonekollektor1659]

@@FOGOcharcoal best turkey I've ever made!

[@spartacus7646]

Doing it again this year Capt!

[@FOGOcharcoal]

Awesome! How was it?

[@spartacus7646]

@@FOGOcharcoal Perfect Capt followed your instructions like last year! 165/185!

[@nosbig999]

Love this video, going to try one on my XL Green Egg. How can I avoid my turkey from getting to dry and did I here you say the target temp was 165?

[@FOGOcharcoal]

Yes sir, target temp is 165°. You can pull it out a bit sooner and let it rest for a bit.

[@marygentry5443]

Another very informative video. You made this look so easy that I'm going to try a turkey this Thanksgiving on my large Egg. Already found the recipe for the Alabama white sauce which sounds scrumptious. Happy Thanksgiving!

[@FOGOcharcoal]

That sounds great Mary! Keep an eye out every Sunday, our next three videos are all different methods of doing turkey on the Egg.

[@blessedtoquest]

I missed how LONG it took to cook it and what size yours was. I did catch it was set at 350.

[@FOGOcharcoal]

It is all in the recipe link in the description.

[@CptnRon302]

This may very well have been the best turkey I've ever made. Don't forget to subscribe to the channel! Happy Thanksgiving everyone!

[@FOGOcharcoal]

I have to say, it was delicious!

[@bruceduarte3141]

@Captain Ron, I was thinking of doing mince fresh garlic and butter for the skin, also I wanted to get the mixture underneath the skin, like your lemon pepper chicken recipe that you have. Would that be ok to do that on a turkey?

[@CptnRon302]

@@bruceduarte3141 Absolutely!!! I think it’d be great! As a matter of fact, waif to see tomorrows new video….hint hint…

[@kmack66105]

12:04 - hey Ron! Great to meet you at Eggfeast 2023! Do you rinse the turkey AFTER the brine or just dry it off? I’m afraid without rinsing, I’ll be too salty.

[@ferniec6004]

What do you use to clean your BGE’s? They always look so clean and shiny. Santa’s bag of coal will definitely be on my Christmas list. When it comes to turkey, I like the white meat, but when it comes to chicken… I like the dark meat. Fantastic video as always sir!

[@FOGOcharcoal]

Hey Fernie. I just wipe them down after each cook with a damp towel. BGE actually sells some cleaner that works really well too.

[@ellenwelch8267]

BS!!! I've been stuffing my bird for 45 years and my mama stuffed her birds for 60 years..... no body died! And, it's the BEST stuffing!!

[@FOGOcharcoal]

OK.

[@99gasman]

Since the back of the BGE cook hotter than the front, you should put the dark meat (legs) toward the back with the breast toward the front. That, in addition to icing the breast, will help the dark and white meat finish about the same time.

[@FOGOcharcoal]

That’s a great tip. I always spin my bird because of hot spots. It makes sure it cooks evenly.

[@jiggymoondust]

If your turkey is pre brined, you don’t have to do it again do you?

[@FOGOcharcoal]

I don't believe that I have ever had one but i would imagine not.

[@rigomondragonjr.5808]

Just making sure... this turkey was cooked at 350° indirectly for about 2 hours?

[@FOGOcharcoal]

That is a great point. It can really make a big difference in the time!

[@FOGOcharcoal]

As was mentioned, yes, that is correct.

[@nickmutton3206]

How long on the cook-time for 12-pound bird at 325?

[@FOGOcharcoal]

It's difficult to pinp[oint but I'd guess somewhere around the 2 1/2 hour mark. Just a guess, remember to cook to temperature.

[@palifootdoc]

Hi, getting a BGE tomorrow, my first ever, been watching a lot of your videos, great stuff!! For the turkey , we always stuff with precooked rice and beef ( middle eastern), can we stuff it and then cook or can we stuff it after it’s cooked then cover with foil and let it rest for 15 minutes? Thanks in advance

[@FOGOcharcoal]

Welcome to the BGE addiction! However you'd normally do it in the oven, use the same method for the Egg. Think of it as a charcoal powered oven. BTW, let me know what time I should be there because that sounds amazing.

[@mvol5973]

I hosted my first 4th of July cookout with my new BGE. The egg was a big hit, I am planning to host Thanksgiving this year and cook my turkey on the egg

[@FOGOcharcoal]

That is awesome! My advice? Practice one or two turkeys before the big holiday!

[@bobedwards6783]

Tried it for first time on my medium Green Egg. Done in about 2 hrs. Was delicious and moist. I used butter instead of duck fat spray and I put a drip pan below with onions, lemons, and some chicken broth (and pecan chips for smoking). Turkey was DEELISH and moist!! Will definitely do

[@FOGOcharcoal]

Outstanding! I am so glad you enjoyed it!

[@treyvon2121]

Just wanted to say thank you so much for sharing your knowledge here. I used this recipe yesterday to cook a Christmas turkey and the results were fantastic. The biggest compliment came from my grandpa who asked me all about the recipe including the brine process, the salt ratio, and total time because he has never had such a moist turkey before. The turkey torch may have just been passed down to me in my family. Thanks again for all the super helpful content. Ps your fogo charcoal is miles better than the big green egg stuff. Better smoke and the temp was easier to regulate. Will be buying more when needed.

[@FOGOcharcoal]

Man oh man, I wish I'd seen this comment earlier. Having that torch passed down is an honor, congrats. I am so happy it made grandpa so happy too. That is what it is all about for me. Enjoy every moment with the family and have a Happy Healthy Prosperous New Year

[@spartacus7646]

Jesus Christ Ron HELLLPPPPPPP!!!~! LOL honest, my XL isn't getting delivered til wed, THIS wed! Then I gotta break it in? You have any break-in videos and then cook TWO turkeys on it Thursday! Ahhhhhhhhhhhhhhhhh HELP!

[@FOGOcharcoal]

Ok OK, I'm here to help Spartacus!. The good news is that there really isn't anything to worry about with the break in. As a matter of fact, cooking the turkeys will prove to be a great break in period. Simply don't go over 350° for the first cook. Good luck and enjoy the new Egg!

[@suzchapek]

Very helpful info. Getting ready now. Will try the ice for the breast. Thanks and Happy Thanksgiving.

[@FOGOcharcoal]

That's great, I'm glad it helped. Please let me know how it turned out.

[@stm0041]

Great video Ron! I followed your instructions to the letter this morning (except for the duck fat spray - I used olive oil instead) and it was the best turkey I have ever prepared. I used a 16-pound turkey. The bag of ice on the breast for an hour before cooking idea is pure genius. I used two meat probes in my turkey, the breast was 165 and the thigh was 187 when I took the bird off the egg. I'll be ordering your duck fat spray. Thanks for the great post. 👍👍👍👍

[@FOGOcharcoal]

Steve, you have no idea how much you just made my day!! I am so glad that it worked out so well for you!!!

[@stm0041]

@@FOGOcharcoal Ron , you have no idea how much your post improved my cooking skills in the eyes of my family. Thanks again for the great post.

[@meloncreek]

Dark meat! Thank you for your entertaining and helpful videos! Merry Christmas!

[@FOGOcharcoal]

Thanks and same to you!

[@RisleyAct83]

How long did you cook that turkey?… how long would you recommend cooking a 20lbs turkey?… thank you!

[@FOGOcharcoal]

There is a link to the full recipe in the description. You should be able to find it there. Figure somewhere around 13 minutes per pound

[@judyfelts1628]

Ever do a dry brine?

[@FOGOcharcoal]

Yes! They work great

[@SmokingDadBBQ]

PURDY BIRDY

[@FOGOcharcoal]

Thanks my friend, it was not around for very long after this picture was taken.

[@frederickmcgraw6220]

How large of a Turkey would you be comfortable with using a XL BGE???

[@FOGOcharcoal]

It is hard to say but I would think somewhere around the 24 lbs mark

[@kennethspenser6281]

Ron, love your videos. Been smoking turkeys on my BGE for years. BUT you should check out Alton Brown on how to carve a turkey. Cutting across the grain on the breast makes all the difference. Add it to your Captain Ron's advice

[@FOGOcharcoal]

Hah, I was waiting for someone to call me out in that! This is the way my Dad always carved it and he happened to be over when we filmed this. It was an homage to him!

[@IllumeEltanin]

Regardless of the birdie, I'm a dark meat gal. Even with goose or duck, although I enjoy the "white meat" on a goose or duck much more than on other birds. I do a three day dry brine with kosher sea salt, baking powder, and rubbed sage. Then, I pat dry, and rub a little extra light olive oil. But if I can find that duck fat spray, I would definitely like to give it a try! I then season with granulated garlic, fresh cracked black pepper, a little sweet paprika, and believe it or not, a light sprinkle of dried dill weed. I love dried dill weed on poultry, as long as it doesn't get burnt. Have you tried dry brining, Captain Ron? It's become my favorite way of prepping a turkey for roasting.

[@FOGOcharcoal]

That sounds like a great way to do it! Yes, I have definitely tried dry brining and have enjoyed it very much. I've used the Grill Dads brine from Spiceology and been very happy with the dry brining process.

[@michaelanderson6764]

EXECELLENT video as always. I love how you make cooking on the BGE SIMPLE. Thanks for building my confidence.

[@FOGOcharcoal]

I am glad you are enjoying them Michael. Comments like this are what makes it all worth it for us.

[@OPSteel97]

When you sliced it, the breast looked dry. Definitely take out at 160-165, because it continues to cook while resting.

[@FOGOcharcoal]

You nailed it on the temps!

[@mattbond6702]

I went big…. Have a 24-26lb turkey that’s going on the BGE… any tips on temp and time… first time trying the BGE

[@FOGOcharcoal]

You and me both Matt, I've got a 22 lb bird waiting for Thursday! I'm calculating about 13 minutes per pound at 350°

[@jasontindal2525]

I see people cooking at 225. Why did you not. Ty in advance.

[@FOGOcharcoal]

Hi Jason, great question. Poultry doesn't require low and slow the way that brisket and pulled pork do. It does not have the connective tissues that those other proteins do. Also, the lower temps prevent crisping of the skin and lets face it, we all love crispy skin.

[@ross8425]

You say turkey, but all I see is GMT Master. :) Turkey looks awesome!

[@FOGOcharcoal]

Haha, you have a very good eye there my friend! Happy Thanksgiving!

[@ross8425]

@@FOGOcharcoal Boss (wife) gave an approval for this for Thanksgiving. Excited to cook this, thanks!

[@FOGOcharcoal]

@@ross8425 That's fantastic. Happy wife, happy life!

[@Ryan-pu9yw]

I love how it's weather beaten!

[@shivajesus]

Ron, who cut your custom grill grate with the logo? What is the thickness? I'm thinking of buying one custom cut for my Big Joe.

[@FOGOcharcoal]

Hey there, it is from The Burn Shop.

[@gdroing]

Love the videos my man👍🏽. Got a question, just wondering what happened to Sebastian? He ok?

[@FOGOcharcoal]

Thanks so much. Yes, Sebastian is doing great. Business is booming and he had to make some extra time so he had to stop doing videos for a while.

[@dansmith5796]

You leave the plastic on the legs are you mad ???

[@FOGOcharcoal]

Dan, I cannot believe that you are the first person to comment on that! I figured I'd have a ton of comments about that.

[@Keith80027]

Looks good Ron, I going to Rotisserie a turkey breast wrapped in bacon on my large Green Egg. Happy Thanksgiving to all!.

[@FOGOcharcoal]

Oh, heck yeah Keith, that's a great way to do it! Bacon makes everything better I do just a breast quite a bit. Not many dark meat fans in my house.

[@barretthurd6672]

How do you get the pickle smell out of these buckets from Firehouse? Or is it not a big deal?

[@FOGOcharcoal]

No big deal at all. I have never had it make a difference.

[@marygentry5443]

Did this yesterday just as you did it in the video and it turned out great. It was the juiciest, most tender and flavorful turkey I've ever had. My husband, the non-turkey guy, was even raving about the flavor.

[@FOGOcharcoal]

That is so great to hear Mary, I am so glad that it was a hit!

[@lauraschrader5252]

This was a helpful video - thanks! First time I've ever bought duck fat. :) Question - do you ever inject the turkey with a little poultry stock?

[@FOGOcharcoal]

Hi Laura! Glad you liked it. Yes, I definitely have and it works well. You can even dissolve some seasoning into it before injecting.

[@lauraschrader5252]

@@FOGOcharcoal AWESOME to know - thank you!!!

[@amospeterson3251]

Thanks Ron, for this awesome video! Loved all the imparted knowledge, I took. Lots of notes. Love the dark meet!

[@FOGOcharcoal]

That's great Amos, I am always happy when these videos help and provide valuable info.

[@chrisw8201]

I’m doing a test turkey right now on my big green egg and I’m so excited! Thanks for the great video!

[@FOGOcharcoal]

Well, how did it turn out Chris?

[@chrisw8201]

@@FOGOcharcoal it turned out amazing! The best turkey I’ve ever made!

[@1ronhall]

That’s nice right there …… I know it when I see it! Happy Thanksgiving to everyone watching! :)

[@FOGOcharcoal]

Hey Ron, thank you and the same to you and your family!

[@andrewmcgaha9629]

I noticed you didn't use a drip pan (or it was already on the conveggtor). Is it personal preference?

[@FOGOcharcoal]

It is definitely a personal preference. Many feel that the liquid in a drip pan will prevent crispy skin because of the additional moisture that it puts into the cooking chamber.

[@andrewmcgaha9629]

@@FOGOcharcoal good to know. I followed this method for smoking my first Turkey ever and it was amazing. I did use a drip pan. The skin was less crispy on the bottom. Thanks for the video!

[@luisalbertodiazdiaz5348]

Gracias por compartir este video maravilloso 😢😢😢😢😢😢😢

[@FOGOcharcoal]

De nada amigo

[@Keith80027]

Happy Thanksgiving in 2023 Capt Ron!

[@FOGOcharcoal]

Thanks Keith, same to you sir!

[@kevinnewman4661]

Nice downspout shooting out through your screen 😂😂😂😂😂

[@FOGOcharcoal]

LOL, that is custom!

[@kevinnewman4661]

@@FOGOcharcoal I do screens for a living man I couldn’t help but notice 😂 👍 good video I will have to try this I love the color on the bird.

[@dapiddiboy]

I’ll make that next week! Thank you so much!

[@FOGOcharcoal]

Let me know what you think! Have a Happy Thanksgiving!

[@veemgoleem]

How long do we cook it on the grill?

[@FOGOcharcoal]

It is approximately 13 minutes per pound

[@edfleming2734]

How many hours did you cook the turkey

[@FOGOcharcoal]

I believe it was some where between 2-3 hours

[@comicalkilla]

Lol that shit looks dry as hell

[@FOGOcharcoal]

OK, we will try harder....

[@scotthudson8172]

do you need to brine a butterball?

[@FOGOcharcoal]

Hey Scott, great question. No, you do not HAVE to, they're already in a solution that will make sure it stays nice and moist. If you choose to, you can brine it but make sure to cut way down on the amount of salt that you use, the Butterball solution has plenty of the white stuff in it already.

[@LynnieLynnmm]

Great lookin bird Cappy

[@FOGOcharcoal]

Awww, thank you Annie! BTW- Gracie says hi

[@cannonsbbq]

Killer video as always!

[@FOGOcharcoal]

We need to get you down here to make some videos with us!

[@patrickparent1451]

Loved that ice bag tip, great work !

[@FOGOcharcoal]

thanks Patrick, it always amazes me with how well it works.

[@reliclife]

Thanks Ron! Awesome job as always!

[@FOGOcharcoal]

Thank you, glad you liked it! Happy Thanksgiving!

[@reliclife]

@@FOGOcharcoal Happy Thanksgiving!

[@Daphna101]

I like dark meat

[@FOGOcharcoal]

Come on over, I've got some waiting for ya!

[@georgeyoung2990]

Thank you😊

[@FOGOcharcoal]

You're welcome 😊

[@OPSteel97]

Dark baby, dark

[@FOGOcharcoal]

leg or a thigh?

[@OPSteel97]

@@FOGOcharcoal I’m a thigh man, lol

[@rskulas]

Going to give your recipe a try.

[@FOGOcharcoal]

Please do! Let me know what you think!

[@Toponator81]

Boot leather Pull off at 160/162

[@FOGOcharcoal]

oh my, well, it was a touch over done but I just wasn't paying enough attention, I got caught up with something else. Believe me though, it was far from boot leather.

[@Gimmiesandtipped]

Looks dry

[@FOGOcharcoal]

Oh no, incredibly juicy!