The Perfect Turkey
basic turkey recipe (Credits: I believe I found this turkey recipe on the Big Green Egg manual. I have used it a few time and the results are always great! F. B. )
One turkey, cleaned thoroughly
The Small EGG® will hold a 12-pound turkey
The Medium EGG will hold an 18-pound turkey
The Large EGG will hold a 20-pound turkey
The XL EGG will hold two 20-pound turkeys
1 whole onion, cut in half
1 stalk celery
2 cups chicken broth, wine or water
Your favorite commercial or homemade dry BBQ rub or salt and pepper to taste
the EGG® up for indirect cooking with a plate setter at 350°F. A small
handful of pecan chips can be added for a mild smoke flavor and to
bestow a burnished brown appearance to the turkey.
you are using a vertical turkey roaster, load the bird onto the
roaster, and place into a drip pan. Add the onion and the celery to the
drip pan, then fill the drip pan with the chicken broth, wine or water.
Use your favorite rub or salt and pepper for the outside of the bird.
you are using a roasting pan you can lay the bird horizontally on a
trivet or V-Rack to slightly elevate the turkey off the bottom of the
roasting pan and follow the same directions.
- Cook the turkey for 12 to 15 minutes per pound until the
temperature in the breast meat is 160°F and the temperature in the
thighs is above 170°F. Reserve the pan drippings to make gravy.