Perfect Turkey on the Big Green Egg
1 – Thawed Turkey (cavity emptied)
1 – Gourmet gobbler brining kit (brine, brining bag, and herb rub)
1 – Onion, cut into quarters
1 – Apple, cored and cut into quarters
1 – Lemon, cut into quarters
6 – garlic cloves cut in half
12 – spring of thyme
½ cup – Bourbon
2 Cups – Liquid of Choice – White wine or chicken broth or apple juice or water
1 Cup – Apple Wood or Pecan Wood Chips (soaked for 30 minutes)
6 – Chunks of Hickory Wood (soaked for 30 minutes)
Helpful Tools and Gadgets for better results:
- Digital Probe Thermometer – When you’re lookin’, you aren’t cookin’. Wire-probe thermometers are a game changer.
- Concave Cutting Board – Tent-and-rest, carve it up, and serve it…all on 1 juice-saving board.
- Sharp Carving Knife – we have awesome specials on carving sets right now, and we also sharpen knives in-house.
- Fat Separator – Although a little fat adds a lot of flavor…too much is simply too much.
- Cedar Planks – Because scooping mashed potatoes, plopping them on a plank and adding some cheese on top just doesn’t make any sense…or does it.
Brining the Bird
Add brine blend contents to one gallon of water and bring to a boil for 5 minutes. Cool to room temperature and refrigerate until thoroughly chilled. Place the turkey in the Gourmet Gobbler Brining bag and add liquid Brine mixture. Add ½ cup of bourbon and if necessary, add additional cold water so the entire turkey is submerged in the solution. Make sure the turkey is breast side down.
Refrigerate overnight-or 1/2 hour per pound of turkey. Remove turkey and discard bag and brine. Turkey can sit in refrigerator for up to 24 hours after the brining process.
Just before cooking, rinse turkey inside and out and pat dry. Add dry-rub from the kit or any rub of choice. Stuff cavity with onion, apple, lemon, garlic and thyme. Insert thermometer probe into the middle and thickest section of the breast meat.
*tip – Thermometer probes can burn out easily. Loosely wrap cord in aluminum foil to protect the cable from over-heating.
Setting up the Egg and cooking the Bird (in order)
– Fill your charcoal up to the line where the firebox and the fire-ring meet.
– Start your fire, and get the grill temperature to 350 degrees
– Add Wood chunks, and chips to the coals, spreading them around evenly
– Add plate-setter (feet up)
– Add drip pan with 2 cups of “liquid of choice”
– Place grill grid on top of the plate-setter feet
– Shut the lid, and allow the grill to come back up to 350 degrees (allowing some of the heavy smoke to cook out)
– Open grill, and place turkey breast-side up on the grill grid over the drip pan.
– Close the Lid, and let the egg do the rest!
*tip – The turkey will cook for about 15-20 minutes per pound.
– Pull turkey at *155 degrees (see comment below) then loosely tent the turkey with aluminum foil as it’s resting. We recommend letting it rest for at least 1 hour (2 hours is best) before carving.
– Take all of the drip-pan drippings, separate the fat (although we encourage you to leave a little in there for flavor) and use as the base for the best, smoky gravy ever.
*tip – Recommended temperatures for cooking turkey is 165 degrees. The turkey will continue to cook after it is pulled from the egg, so we recommend pulling it at 155 degrees, leaving the thermometer in as it’s resting to make sure the temperature carries over the 165 degree mark.
*tip – Take Pictures, add your own twists to the recipe…and share all of it on the Coastal Cupboard Egg Forum: Lowcountry Eggheads. Visit www.peninsulademo.com/thecoastalcupboard/bigreenegg to sign up and join Charleston’s ONLY localized Big Green Egg forum!