Ski Southeast Messageboard

This was the first year I smoked a turkey for Thanksgiving... and it won't be the last. I had a lot of time to kill hanging out at home yesterday (and waiting the three hours for the thing to cook), so I decided to document the process. Here we go:



Smoked Turkey from the Big Green Egg Cookbook; a reliable place to begin, I think:





The BGE electric starter is a must have. Eight minutes in the coals and you're on your way:





Let's get this party started... 99 degrees and rising quickly:





The view from above- the embers are starting to glow a nice orange-ish red:





This is what I'm talkin' about:





275*, on the way to my target temp of 325*:





The star of the show. A 12-lb turkey brined for eight hours, stuffed with lemon, onions, garlic, sage, thyme, and topped with olive oil, salt and pepper:





With the BGE, it's "set it and forget it".





Based on the amazing smell and a slight breeze, I'm betting I had some very jealous neighbors:





Yoshi helped me all afternoon... and was compensated nicely:





Checking in on the turkey about 2/3 of the way through. Sure is purdy:





Almost there:





And... done. Probably the best tasting turkey I've ever had (and I'm not just saying that because I cooked it), and definitely the best-looking.

I saw pics from a friends Green Egg turkey and it was way darker than yours. Yours looks much better! Good job.

ha...i just got done reading this in the padded room! nice TR and tasty looking bird.



I smoked a turkey breast this year, mesquite chips, apple cider in the pan with diced apples and a spicy dry rub. turned out great and the drippings in the pan made one hell of a gravy. plus it was a beautiful day to enjoy a few brews and tend the coals.

Now thats a TR!!!!! Looking good

Yoshi is such a beauty!!! Nice job on the the turkey!