This was the best turkey we have ever tried – even better than a fried turkey that we thought couldnt be topped. Skipped the potatoes, but it was fantastic. Had my egg for about 4 years and never soaked the wood. Mark – Use 12 min per lb as your guide. What took me so long, at first the price! Highly recommend following this recipe. I made it tonight but didn't cook for 4 hours because I used 4 cans of white beans and added chicken broth instead of water. The BGE instagram feed has a great graphic for cooking time. Do they add flavor or keep moisture in the bird? I now have a new grill for Christmas and our Turkey was perfect. V rack is an accessory you can purchase. I'm glad I only used one smoked turkey leg. This way the drip pan doesn’t cause un-even cooking of the bird. Best Non-Bagel Recipes for Everything Bagel Seasoning, Our Favorite Instant Pot Dishes for St. Patrick's Day, 13 Kid-Friendly Lenten Recipes to Fill Up the Whole Family, 9 Breakfast Tacos You'll Want to Wake Up For. I used this as well and put the turkey directly on the cooking grate. Your cooking instructions start by saying set the Egg up for direct cooking (no convEGGtor) and then it says to add the convEGGtor. For smokier flavor, add higher proportion of the wood on the top charcoal layer, because smoke penetrates meat more quickly during the early stages of the cooking cycle. After cooking I will post the results. In this post I’m going to show you how I make my smoked oxtails! After a about 20 minutes I added the legs to the beans. It cooked for a total time of 6 hrs. It was spectacular! Info. I’ve never soaked wood to go into the egg. It rested for about two hours before dinner, wrapped and well insulated. I’m not aware of BGE making a V-rack for the grill. Used only 1 T of Italian seasoning which to my mind (and my husband's) was enough. I’m doing just a turkey breast. I look forward to the answer. Did your husband ever do a dry brine? Allrecipes is part of the Meredith Food Group. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more hickory or pecan smoking wood chips in increments during cooking. This is a great soup. We test doneness with the looseness of the legs. Line them up when placing them both on Egg. It was NOT the same. Cooked the other veggies for 1 hour. Pour the brine over the turkey, making sure it’s completely covered. 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, 12 St. Patrick's Day Breakfast and Brunch Ideas. How many pounds? Place the turkey in a 2 1⁄2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Kevin said 12 minutes per pound, which I have done in the past. Percent Daily Values are based on a 2,000 calorie diet. I carefully slide them through the handle opening in the cooking grill and through the small opening in the plate setter/convEGGtor. Made out of oil, lemon juice, coarse mustard, garlic, and honey, the paste will infuse the turkey meat with a mild but definite flavor. Agreed. I think they are referring to the v-rack that traditionally comes with a big oven roasting pan. Had a 13.6# fresh turkey and a cook time of 4 hours @ 350 degrees. No peeling it or anything? Chef Esh, Tuscan Smoked Turkey-Bean Soup Troy Anthony, 1 (14.5 ounce) can petite diced tomatoes, undrained, 2 tablespoons grated Parmesan cheese, divided. Brush the turkey with olive oil and season with pepper and garlic powder. Instead I rinsed the beans and covered with water and brought to a boil. 12 minutes per pound is the rule of thumb; keep a meat thermometer handy to be sure. Flip it over and it holds ribs on their side. Remove bay leaves, and discard. It’s still probably delicious, but 350 degrees is a little hot for smoking. It can also be removed and place in the drip pan for added flavor. Use baking soda and vinegar, dryer sheets, or hydrogen peroxide and baking soda to clean your sheet pans. Did you cook the 23 pounder on a large egg? But use a meat probe to find the temp in the breast, it should be 165ºF/74ºC when done! GET THE EGG TO LOW SMOKE AND LEAVE IT ALONE. But now you've got leftovers that need some jazzing up. Bottom to top…Coals, ConvEGGtor (plate-setter), drip-pan, grill-grate, meat. Happy Thanksgiving!! Also cool the brine to 40 F. before pouring it in the bag with the turkey. Great question. If I try, I’ll let you know the result. Russet, white ones or small red ones? this link is to an external site that may or may not meet accessibility guidelines. Remove the turkey from the EGG and let rest for 15 to 20 minutes. In the recipe it states to put the V-rack and drip pan on the ConvEGGtor. They are talking about using the plate setter and not cooking the bird over direct flame the convector keeps the grill to temp at the bottom. Don’t brine a butterball – they are pre-injected. I liked the tip about the rib rack used upside down. Temp is. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. It’s amazingly juicy and succulent and packed full of flavor. Did not use the potatoes, used apples and lemons delish. It says 12 lbs. What are your thoughts? Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. I’ve smoked things for over 14 hours and it stays smokey as long as they are set up correctly. What is believed to be the best temp to achieve the best taste and moistness? Have a legit temperature probe in the thickest part of the breast and thigh and measure the temp. Do you literally remove the turkey and convEGGtor and put more chips on? Pingback: Smoked Turkey on the Big Green Egg | tEGGsty. A garlic head is the whole bulb of garlic, It is a whole head made up of many cloves, Head is the entirety of the garlic and clove is the individual piece that comes off the head. 12 min per pound. Pop the turkey breast on for 2.5 hours – temp check at 160 degrees; Let rest for 15-20 minutes ; EAT! Smoke it on your gas or charcoal grill or Big Green Egg for a show stopping Thanksgiving feast! The v-rack and drip pan are available through the Big Green Egg company. I have smoked over 100 and never has a bad one. Couldn’t agree more, the gravy from the drippings on the Egg is simply the best. Cooked as directed and was absolutely fantastic! It’s no secret that my babies love oxtails! Amount is based on available nutrient data. What happens to the potatoes? Tried this recipe this Thanksgiving. Allow to soak overnight. An Italian-inspired white bean soup is made from scratch with dried beans that are soaked overnight, then slowly simmered to tenderness with smoked turkey legs, veggies, and Italian seasonings. Thanks for posting!! This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. Ok – I have used this recipe a few times now and here is my take on cooking times: I usually do a 19-20 pound bird. The skin is beautifully tanned and the meat is so juicy. You will lose your temperature consistency. Remember – the only time you should lift the lid of the egg is to marinate the turkey with the drippings, and when you need to add more wood. We had two turkeys, one smoked and the other oven roasted. If the idea is to cook the potatoes so you can eat them as a side dish, then I’ll just skip that part, because we won’t eat them. To answer the question you are asking “Yes the whole garlic skin and all”. I am just not used to the term ‘garlic head’ Thanks for the assistance. I don't know if the writer made a typo, but I suggest if you try to make this cut the seasoning way back. Hey cousins! One other note…I like to cook my poultry around 300 degrees…12-15 minutes per pound usually does the trick. This approach allows for the presentation of a traditionally roasted bird, with a lot of the flavor of a smoked turkey. This recipe original called for 2 head but has been changed to 1…unless you REALLY like garlic!! Although made according to the directions [exactly] 2 tablespoons of Italian seasoning is way too much and is the only thing you can taste. Excellent results! It’s been changed. Carve and serve immediately. Delicious Tex-Mex Chicken Burritos Recipe Tex-Mex Chicken Burritos DIY. We use chunks of wood, soaked for a day in water. At that temperature, this is not smoked turkey. How long would it take to cook 2- 20 pound turkeys on an extra large egg at 325. What kind of potatoes do you use for this recipe? You speak of a “V rack” and a “drip pan” in this recipe. I have brined and smoked several turkeys that were frozen when bought. I’d say yes, if you have an extra large BGE. Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? My husband and I both loved this soup! I have a question on what is the maximum size turkey you can put in a green egg. Delicious Tuna Mac-and-Cheese Recipes Tuna Mac-and-Cheese for Mom. It could have used another 30-45 minutes as the dark meat was slightly undercooked and had to be placed back in the Egg separately. Congrats! It’s with convEGGtor. Hopefully I will get away with a shorting cooking time. Can you estimate the additional cook time for that size to get to 165? Brush the turkey with olive oil and season with pepper and garlic powder. Left the plastic “popper thing” in the breast and it did not indicate that it was done but pulled from the Egg at 165 (read at inner thigh), and my 24 lb bird was done and crazy moist! This recipe is a keeper – thanks! Cooked the turkey legs for 1 hour and then shredded them. This was really, really good. The smokey flavor of the turkey legs made this a very hearty soup on a cold night. Discard the brining liquid and solids. It keeps the meat just off the bottom of the pan & improves airflow (heat-distribution) around the it. We just got a Big Green Egg this summer and have really enjoyed using it. At the beginning of recipe you state no convEGGtor Then later you advise using convEGGtor???? Sorry for the confusion. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and onions and 1 halved garlic head. Smoked turkey is a delightful way to cook a turkey while relaxing. I presume these could be mashed? We don’t add more chunks of wood after our initial set up. How about a recommended wine pairing ? What works for me is interspersing the wood with the charcoal as you build your base in the fire box. Oops, just saw the potatoes mentioned! in the drip pan. And it’s awesome. Thanks for your time. However, I am seeing more and more recipes that call for 325 degrees / 15 mins per pound. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. A garlic head is the entire bulb of garlic. How do you marinate and prep a turkey breast? I will make it again, but skip the seasoning altogether and use a bit of my favorites. Food safety issue. So, you made a smoked turkey.And it was pretty damn moist and aromatic, woodsy, meaty, and smoky-sweet. Make sure the turkey is not pre-brined. Internal temp was at 168 F when I pulled the bird off my large BGE. We grilled the turkey legs on the bbq coated with the sauce first. I’m sorry for your loss too and thank you for sharing. Served it with garlic bread and a tossed salad. 454 calories; protein 40.1g; carbohydrates 53.8g; fat 8.8g; cholesterol 65.6mg; sodium 938.9mg. I understand using a foil drip pan under the bird, on top of the plate setter but where would someone learn about the “v rack” as I don’t see such an item on this website, for sale. Hoping that they fit. I will be using a 20 lb Turkey on the BGE. Note, you can make the brine on you stove top! Ask anyone from Michigan and this is the pizza they have been devouring for decades. I swear y’all are trying to oxtail me out, LOL! Honey-Glazed Smoked Ham ... special recipe for a German smoked goose breast, from Pomerania in Northern Germany. I noticed that you don’t mention anything about basting during the cook…thoughts? https://www.instagram.com/p/BNJ_MQjjaFN/. It is not needed if you keep water or broth in the pan. There is no mention on the size of the turkey that will take 2.5 hours. of italian seasoning- but I think this is what helps MAKE this soup! I’m not aware of BGE making a V-rack for the grill. As long as it temps to 160-165 when you eat – you’re good! It worked really well, look like 12.5 mins per pound 12lb turkey and 2 1/2 hours (150 min) /12= 12.5 min per pound But use a meat thermometer for 160 degrees internal temp. It was plenty meaty. Great recipe, great brine. I can’t believe I lived so long cooking a turkey any other way. Thanks. You can add wood chips under the firebox through the intake at the bottom. Not all frozen turkeys are pre-treated. Also I do use wood chips a couple of times during the smoking and do baste the bird with the drippings and added fluid in the pan approximately every 30 minutes or so .Stuffing with garlic cloves and onions should work and will also add taste to the gravy collected in the pan. I usually serve a Domaine Drouhin with turkey cooked in an oven bag. We always keep a container in the freezer for those go-to meals on the quick. I always take 2 pieces of foil, place on top of each other, fold over one side about one inch and do that 2-3 times. Carve and serve. Although made according to the directions [exactly] 2 tablespoons of Italian seasoning is way too much and is the only thing you can taste. I usually just the let the bird go (chicken or turkey) for a couple hours and check the temperature with a digital thermometer to see where I’m at. Large BGE can cook a 20lb turkey per unit specs. I’ve cooked a 23 lb beast of a bird on my large BGE!! Should this be the same process for a turkey breast and not a whole turkey? We don’t use anything under the turkey at all…just manage the heat to smoke, not cook with high heat. Since I wanted to make it right away I didn't soak the beans overnight. I put chicken broth in the pan and smoke at 275 to 300. It was outstanding. This recipe is excellent, though the cook time (2.5 hrs for 12lb turkey) seemed off. I never pull it off until I’m in the 165-170 degree mark. Drain and rinse the beans. 2-1/2 hours dgbbbeceegdk. If you can, get a thermometer that will sound an alarm when you reach 165 degrees. Recipe courtesy of Kevin Rathbun. what is best wood to use? Also, could you use a dry brine? I save the smallest chips to add during smoking . The smoked turkey was gone and the oven roasted was leftovers for the guests. I have always smoked my Turkey at 225 degrees/25 mins per pound. Not one to brine chickens or turkeys in the past, going forward I will be brining at least 24 hours in advance. I will be smoking a 24 lb turkey, my first, and dry brine seems more practical for me but I’m reading rinse the turkey and don’t rinse. I know this is an old Next time I will add chicken broth as added liquid while it is cooking instead of water. Would I change anything in the recipe? The marinade was used as the liquid in the smoker pan, & smelled fabulous as the meat cooked. I have been trying to find this info everywhere. Probably safe to go a little higher but I learned the hard way not to get all the way up to 24. I couldn't find "smoked" turkey legs so I bought the fresh legs that were available. What kind of wine? It keeps the meat just off the bottom of the pan & improves airflow (heat-distribution) around the it. We are, for the first time, going to make a smoked turkey for Thanksgiving. Nutrient information is not available for all ingredients. per pound of meat? Turns out awesome every time! Just rotate more frequently when marinating. The ConvEGGtor is feet up. What Is Detroit-Style Pizza and How Do You Make It at Home? Remove the giblets from inside the turkey and reserve for another use. Can you cook stuffing in the bird on the GE? Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes! I want to stuff and smoke but I’ve heard a lot of conflicting comments about the stuffing and juices from bird not being cooked enough when the rest of the meat is done.. I’m not too scared but my friends are… any advice? I have a 15 pound turkey how long will that take ? If I’m using chips instead of chunks I roll the chips in aluminum foil like a cigar, loosely closing the ends. thyme and tarragon Update: have made this 3 tims and doubled each time as my daughter and family love it. It cooked for two hours breast side down and breast up for the remainder. Huge hit with the family. Depends on the temperature you cook it at…for a 15 pound turkey, it’ll take a good three hours at 275…maybe a little longer. Anyways, as long as you request the recipes, I’m going to upload them! 165 degrees F is the correct target temp to cook ! Required fields are marked *, Corporate Headquarters:3786 DeKalb Technology ParkwayAtlanta, GA 30340Contact Us: 800.793.2292. 2:24. The reason they say no convEGGtor in the beginning is so you can add smoking chips. You also don’t need a v-rack with this technique. I loved this soup! brined turkey comes out. This recipe is awesome!! Remove the turkey from the brine, rinse well to remove the brining liquid and pat dry with paper towels. THANK YOU! BRINE: Pour the water into a large bowl. It’s problematic adding wood chips/chunks when using the convEGGtor because it’s tough moving it plus the rack plus the bird. I’m doing a 25# one today for my vet like every year and will put it on after dinner time tonight and slowly smoke till about 11 AM tomorrow. Then if read this correctly you advise placing roasting pan directly on convEGGtor no on the grill grate. I will make it again, but skip the seasoning altogether and use a bit of my favorites. I use the v-rack to place the turkey on, and then place the v-rack inside the drip pan and put on the grill. I did not care for this. You will want the turkey to sit out for 1 hour to be close to room temperature. I know lots of people are a bit apprehensive about preparing their first smoked turkey. So just a whole head of garlic? Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese. sits directly on the flat surface. Temperature Control – DigiQ Just brought one!!! My grill broke this past Nov and I had to cook the turkey (brined per recipe) in the oven. None of my kids liked it.:(. Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor. I’m not see it in the Eggcessories. But now after cooking two chickens, I am can not wait to see how my 18 Lbs. Or double the ingredients ? Careful with the butter, it can burn. Also, what is a convEGGtor? I think they are referring to the v-rack that traditionally comes with a big oven roasting pan. The only possible solution I’ve come up with is a smoker box??? That means covering the turkey with aluminum foil. awesome - added about 2 tsp. Helen, I’m smoking a 21lb turkey for the first time I already have it in the brine can you tell me how long I should cook it and at what temp. FYI, the convEGGtor is a ceramic place setter that creates a solid barrier between the fire and the meat, allowing for indirect cooking. Nothing is worse than cutting into a turkey that is not done. I’ve read places that you shouldn’t do this in an egg. I’m assuming that since the ConvEGGtor is is legs up that the drip pan, etc. I used vegetable broth instead of water and turkey kielbasa instead of turkey legs added garlic salt. Read on to learn about Detroit-style pizza and how to make it at home. what is a “garlic head” Is it an indivdual clove or is it the whole garlic bulb. Post but new to me and I appreciate your consice language. Discard the brining liquid and solids. I made a sauce out of Lea & Perrins white wine sauce for Chicken a few drops of liquid smoke and a pinch of Italian seasoning. 2-3 logs with a hand full of chips in each. i AM DOING THEM NOW AS HE PASSED ON 19 MOS AGO…I HAD A GREAT TUTOR! I think this is the best bean soup I have ever made!My husband agrees:) We do love our dried beans- I think this is so much better than using ham- saw the smoked turkey legs and wings at the store and bought them for either greens or beans.