Roasted or Smoked Turkey on your Big Green Egg

big green egg, grilling, smoked turkey, thanksgiving -

Roasted or Smoked Turkey on your Big Green Egg

Roasted Turkey on the Big Green Egg 

 

Instructions

  1. If you purchase a frozen turkey, thaw the turkey in the refrigerator for a few days until completely defrosted all the way through. Factor in one day of thawing time for every four pounds of bird into your prep time. This might take up to a 4 days, depending on the size of the turkey.
  2. Brine your turkey
  3. (Brine recipe below)
  4. 1 cup kosher salt
  5. 1/2 cup granulated sugar or brown sugar
  6. Small handful of aromatics (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips)
  7. Method: 
  8. Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely.

    Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed
    Instructions
  9. If you purchase a frozen turkey, thaw the turkey in the refrigerator for a few days until completely defrosted all the way through. Factor in one day of thawing time for every four pounds of bird into your prep time. This might take up to a 4 days, depending on the size of the turkey.
  10. Brine your turkey ( See below )
  11. Preheat the Big Green Egg / grill to about 325-350 degrees Fahrenheit.
  12. ( At this point if smoking your turkey add cherry, apple, peach or orange wood chips ) Fruit chips give the bird a sweet flavor ad doesn't darken the meat !
  13. Remove all the giblets from inside the bird and discard unless you are making gravy with
  14. Wash and rinse the turkey, then pat it dry completely with paper towels.
  15. Tuck the wings under the back and tie the legs together with twine so everything cooks
  16. Mix the Caribeque Island Thyme seasoning and butter together in a bowl
  17. Rub the herbed butter all over the outside of the turkey until all the skin is covered. Fell free to rub under the skin as well !!!
  18. Place a round disposable aluminum pan on the grill of the Big Green Egg to catch the drippings
  19. Place the turkey on a v rack to raise it up off of the pan and allow the fat to drip but not get inside the big green egg/ grill.
  20. Roast the turkey for about 4 and a half hours, OR until it has an internal temperature of 165 degrees and the skin is brown and crispy. Depending on the size of the turkey, this could       take longer. Plan to cook it for approximately 15-20 minutes per pound of bird.
  21. Once you reach an internal temp of 165 degrees, remove turkey from grill and allow to sit for at least 15-20 minutes before carving to allow juices to redistribute.

       


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