Oldyote
Well-Known Member
OK so I realize this has nothing to do with beer, although I do plan on drinking beer with the turkey.
I have a big green egg (ceramic cooker) and have made a variety of different recipes but never a turkey. I've volunteered to make the bird this year and am looking for any suggestions especially related to temperature, amount of wood to use, spices for a rub, and any other suggestions based on experience. I'm leaning toward a 325 cooking temp and a mixed variety of pecan, apple, and hickory chips. The bird in question is around 13 pounds and is sitting in a sugar and salt brine until tomorrow.
Thanks in advance for any suggestions.
I have a big green egg (ceramic cooker) and have made a variety of different recipes but never a turkey. I've volunteered to make the bird this year and am looking for any suggestions especially related to temperature, amount of wood to use, spices for a rub, and any other suggestions based on experience. I'm leaning toward a 325 cooking temp and a mixed variety of pecan, apple, and hickory chips. The bird in question is around 13 pounds and is sitting in a sugar and salt brine until tomorrow.
Thanks in advance for any suggestions.