green egg recipes turkey
Use a handful of pecan chips for a light smoky flavor and to provide a deep brown color to the turkey. Smoked Self-Basting Turkey Recipe.
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Add the salt and sugar and stir until dissolved.
. Place the rub under the skin over the entire turkey if your hands are small enough. Place the convEGGtor in the EGG set the Round Drip Pan on top and pour a layer of water into the pan. Fire up the Big Green Egg for the perfect Thanksgiving turkey.
Pour 1 gallon of the water into a pot on the stove and bring to a boil. Close the lid and cook the turkey for 70 minutes. Place a drip pan half full of chicken stock white wine and your favorite aromatics to catch the drippings.
Place turkey skin side up on rack in quarter-sheet pan on grill. While the Egg is warming up set up a drip pan that will go on top. This is a great time to talk about the smoke.
Whole turkey 1 orange cut into wedges 1 sweet onion cut into wedges 1 lemon cut into wedges 2 whole heads of garlic top cut off 3 sprigs rosemary 3 sprigs thyme 3 sprigs sage Big Green Egg Savory Pecan Seasoning Extra virgin olive oil or. Place the drip pan with the turkey on top of the aluminum foil spacers on top of the platesetter in the Big Green Egg and smoke for 25 hours 12 minutes per pound. Cook the Turkey.
Pull melted butter into the injector and evenly inject the turkey with the butter to prevent splash back from the injector cover the turkey with plastic wrap and inject the turkey through the plastic. Mounding herb butter on top of the breast covering the bird with aluminum foil and cutting a slit in the foil is the key to this recipe. Start fire and allow temperature to rise to about 400F.
In a separate bowl combine the onion jalapenos garlic apple bacon olive oil salt pepper and 1 tablespoon bourbon. Rub the solids on the turkey inside and out. Carve immediately and serve hot.
Prep your Big Green Egg for indirect cooking and set to 325 I used a few chunks of hickory wood to add smoke flavor to the turkey. Season with salt and pepper as desired and place breast on V-Rack. Rub compound butter inside and outside of the skin for turkey.
Place the Turkey in the brine solution for 1 to2 full days in a refrigerated stock pot. The butter will slowly melt and baste the turkey as it cooks and the smoke will permeate the bird through the hole. Reviewed by millions of home cooks.
Remove the ice from the turkey and rub all over with olive oil or softened butter. Fire your smoker at 325 degrees F. Let stand for 1 hour.
Set the EGG up for indirect cooking with the convEGGtor at 325F163C. Turkey doesnt benefit from low and slow cooking and the higher temperature will give you a more crispy skin and cook the turkey faster which results in a juicier turkey. Refrigerate from 24 to 48 hours.
Bring Big Green Egg temperature down to 325F and cook until skin is well-browned and crisp. THE PERFECT TURKEY One turkey cleaned thoroughly Big Green Egg Savory Pecan Seasoning 1 Whole onion cut in half 1 stalk celery 2 cups chicken broth wine or water. Make gravy with turkey stock made on the Egg while the turkey is smoking.
Mix softened butter and California Citrus rub together and rub all over turkey breast and underneath skin of turkey. Reserving the solidsThen inject the liquid into the turkey. Set the EGG for indirect cooking with the convEGGtor at 350F204C.
Dont forget your water pan in your set up. Set up your Big Green Egg for smoking and make gravy. How to make it.
Place the Cast Iron Grid in the EGG close the lid then wait until the EGG reheats to 140C and place the turkey on the grid. Load the bird onto a Vertical Poultry Roaster or Rib and Roasting Rack then place into a drip pan. Roast the turkey for about 4 and a half hours until it has an internal temperature of 165 degrees and the skin is brown and crispy.
Add the onion and celery to the. Place the turkey on three big balls of aluminum foil to raise it up off of the pan and allow the fat to drip but not get inside the big green egg. Then cook it on the green egg or in the oven or deep fry give it a try you wont be sorry.
Preheat Big Green Egg or oven to 350 degrees. Stuff half of the mixture into the cavity of the bird. Set up Big Green Egg for indirect cooking and intersperse soaked wood chips throughout the fire box.
In roasting pan place the celery shallots thyme rosemary and 2 cups of chicken stock. Pour this mixture into 1 gallon of cold water and add the Creole Seasoning Herb Bundle Lemons Bay Leaves Garlic Black Peppercorns and Onion. If you dont have cheesecloth use panty hose.
Cover the bird with foil if it is browning too quickly. How to Cook a Turkey on a Big Green Egg Smoke as a flavor. Our most trusted Green Egg Turkey recipes.
Rub it all over the turkey inside outside and under the breast skin. After your brining period remove the Turkey from the pot and rinse. Turkey Ingredients 1 12-14 lb.
In a bowl combine the rub butter and 2 tablespoons bourbon. In this cook Im using my XL Big Green Egg and have it fired with Rockwood Lump Charcoal. Here are a few great wood options to complement your.
Spread the seasoning generously over the outside of the bird. Pull the turkey once an instant read thermometer registers 165ºF and allow to rest for 15 to 20 minutes. 2 small onions quartered.
Pat the turkey dry and coat with oil season with salt and Big Green Egg Savory Pecan Seasoning.
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