Turkey on the Big Green Egg
Just in time for Thanksgiving!
The Egg is heated to 340 degrees
Platesetter on. Legs Up. Large Egg.
12 inch round pan suspended over platesetter by using 3 ceramic feet.
Ceramic Turkey Sitter
Used Pecan Chips that had been soaked in water.
Remove the Turkey when the temperature of the Turkey reaches 165 Degrees F
The cook time for this particular Turkey was 2 hours 45 minutes
After removing the Turkey from the Egg cover the Turkey in foil and let it sit for about 20 minutes.
Carve. Enjoy!
- Turkey: 14 pound Butterball Turkey, thawed
- Carrots: 1 pound baby carrots, sliced
- Celery: 1 pound celery hearts, sliced
- Onions: 2 whole white onions, sliced and diced
- White Wine: 6 ounces of Chardonnay in this case
- Chicken Broth: 2 x 14.5 ounce cans
- Butter: 1/4 pound. plus
- Herbes De Provence Spice
The Process:
The hard part is always thawing the turkey.
Cut up the carrots and celery and place in a bowl overnight. In the morning cut up the onions and add to the other vegetables and place them in the 12 inch pan which has the Ceramic Turkey Sitter in the middle of the pan. Also add some of the vegetable mix on the inside of the Turkey Sitter. Add the Chardonnay and the Chicken Broth to both the mix located inside the Turkey Sitter and the pan. Add another 1/8th pound stick of Butter to the inside flap of the top of the Turkey.
Sit the Turkey on top of the Turkey Sitter which is in the pan. Mix some Herbs De Provence Spice in the 1/4 pound stick of butter and spread the mixture over the entire Turkey. Tie up the Turkey’s wings with string.
A few minutes prior to placing the Turkey on the grill add some soaked Pecan chips directly to the coals. Smoking will proceed.Place the Turkey on the grill. The raised surface realized by using the ceramic feet avoids direct contact with the pan and thus reduces burning the pan’s contents.
Place the Turkey on the grill. The raised surface realized by using the ceramic feet avoids direct contact with the pan and thus reduces burning the pan’s contents.
Add Pecan chips to the fire roughly every 30 minutes. Baste the Turkey with the contents of the pan at the same time as adding the Pecan chips.
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