We don’t add more chunks of wood after our initial set up. Find recipes for your diet. I never baste. You speak of a “V rack” and a “drip pan” in this recipe. Chill the liquid and pour into a 5-gallon brining bucket. Spread the hickory chips over the coals and place the Plate Setter in the BGE. iN ALL THOSE YEARS, HE NEVER BURNED OR OVERCOOKED A TURKEY. The key is to trust in your probe and above all…..use common sense. Agreed. You will want the turkey to sit out for 1 hour to be close to room temperature. Did you cook the 23 pounder on a large egg? Ever wonder why the chicken is so darn good at Chick-Fil-A? How large of a turkey can be smoked/roasted on a large green egg? How do you add more chips every 30 min? Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Are you suppose to remove the grate to cook it if the bird is too large? It says 12 lbs. 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. 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. Itâs problematic adding wood chips/chunks when using the convEGGtor because itâs tough moving it plus the rack plus the bird. We will substitute butter for olive oil to brush on the outside before seasoning with pepper and garlic! I know this is an old Can you estimate the additional cook time for that size to get to 165? Preheat the Big Green Egg to 275 degrees. It gets hot enough under there to burn the chips at 275, Please delete my question I just reread and saw the answer. Nothing is worse than cutting into a turkey that is not done. I have this question, as well. (+/- 18 min/# ) Suggest bringing the Egg to 350 before putting the turkey in the Egg. Holds meets and birds one way. If I’m smoking a larger turkey, should I proportionally increase the ingredients? Just rotate more frequently when marinating. They are moist, smoked and delicious! Turned out great & right on time. Great "beer-can" chicken recipe. 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. And it’s awesome. 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. How about a recommended wine pairing ? per pound of meat? Please advise. Turns out awesome every time! I don’t use the potatoes Reserve the drippings from the drip pan to make gravy. I can’t believe I lived so long cooking a turkey any other way. We had two turkeys, one smoked and the other oven roasted. Hi there, can you do this recipe and brine a PRECOOKED COMPLETE TURKEY, any idea on how to do it on BGE, regards. It rested for about two hours before dinner, wrapped and well insulated. It’s a versatile brine recipe can be used on pork, chicken, turkey and even fish. I usually serve a Domaine Drouhin with turkey cooked in an oven bag. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. Remove the backbone, press the bird flat, and viola! What are your thoughts? What would you serve with this? Remove chicken from refrigerator at least 30 minutes before you are ready to begin. Then, open the foil, making it almost twice as wide, and enough to cover the turkey without removing the temperature probe. Reserve 2 tbsp Wickles brine to combine with oil for basting. Hoping that they fit. Good luck! At that temperature, this is not smoked turkey. Remove ads. Add the chicken to the brine, place the lid on the pot and refrigerate for 12 hours or overnight. Once your turkey is at 165°f, get it off the Big Green Egg and let it rest for 10-30 minutes. We use chunks of wood, soaked for a day in water. Once the Big Green Egg is set and you see clean smoke, place the chicken inside. This is simply a blueprint for the basic technique. Next, youll want to prepare the basting mixture and pour into a spray bottle usi… Place the rip pan on top of the plate setter, then place the chicken, on the vertical roaster, in the Drip Pan and close the lid of the BGE. Post but new to me and I appreciate your consice language. If you like your chicken with crispy skin, grill the chicken thighs on the skin for 15 minutes and move them around from time to time. I’ve cooked a 23 lb beast of a bird on my large BGE!! The chicken is seasoned with a tasty homemade rub. I presume these could be mashed? Combine the water, sugar, salt and beer in a large stock-pot. I am going to try two 12lb turkeys this year. This recipe is excellent, though the cook time (2.5 hrs for 12lb turkey) seemed off. 12 min per pound. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add moreÂ hickory or pecan smoking wood chipsÂ in increments during cooking. If you can, get a thermometer that will sound an alarm when you reach 165 degrees. 12 minutes per pound is the rule of thumb; keep a meat thermometer handy to be sure.