green egg recipes turkey
Rub it all over the turkey- inside outside and under the breast skin. Pat the turkey with paper towels to dry.
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Ingredients 1 turkey cleaned thoroughly poultry seasoning 1 whole onion cut in half 1 stalk celery 2 cups chicken broth wine or water.
. Remove the turkey from the brine. Set the EGG for indirect cooking with the convEGGtor at 350F. Preheat Big Green Egg or oven to 350 degrees.
The legs went on the Egg at 500. The butter will slowly melt and baste the turkey as it cooks and the smoke will permeate the bird through the hole. Set up your Big Green Egg for smoking and make gravy.
Starting on the Big Green Egg. 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. Mix softened butter and California Citrus rub together and rub all over turkey breast and underneath skin of turkey.
Cover the bird with foil if it is browning too quickly. Rub compound butter inside and outside of the skin for turkey. Smoked Self-Basting Turkey Recipe.
Soak 2 cups of hickory or pecan chips in water for 1 hour. 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. Close the Dome and roast until your digital thermometer reads 165F in the breast and 175F in the thigh.
Turkey Ingredients 1 12-14 lb. In this cook Im using my XL Big Green Egg and have it fired with Rockwood Lump Charcoal. Set the EGG for indirect cooking with the convEGGtor at 350F204C.
In roasting pan place the celery shallots thyme rosemary and 2 cups of chicken stock. Season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours. Place turkey skin side up on rack in quarter-sheet pan on grill.
Set up your Big Green Egg for indirect cooking using the ConvEGGtor and preheat to 275F. Stabilize the Dome temperature to 325 350F and put the turkey on the Egg either in the V-Rack or the Vertical Turkey Roaster. Set up Big Green Egg for indirect cooking and intersperse soaked wood chips throughout the fire box.
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. Once preheated and the smoke is running clean place the bird inside breast side up ensuring the turkey is laying as flat as possible. 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.
Refrigerate for 12 hours turning occasionally. In a separate bowl combine the onion jalapenos garlic apple bacon olive oil salt pepper and 1 tablespoon bourbon. Pat the turkey dry and coat with oil season with salt and Big Green Egg Savory Pecan Seasoning.
I smoked them at 300 degrees just the charcoal no wood chips until they hit an internal temp around 175 to 180. Prepare The Big Green Egg For Smoking. Add the rough chopped onion celery and chicken stock to the Drip Pan.
A little over an hour later they were ready to go. Start fire and allow temperature to rise to about 400F. For this cook I used 2 handfuls of Pecan Wood Chips for a kiss of smokey flavor.
I like using pecan chips for this recipe to give it a hint of smoke flavor. Dont forget your water pan in your set up. On cooking or smoking the turkey soak 2 cups of hickory wood chips in about 10 cups of water for at least 30 minutes or an hour.
Cook the Turkey. Make gravy with turkey stock made on the Egg while the turkey is smoking. Bring Big Green Egg temperature down to 325F and cook until skin is well-browned and crisp.
Fire up the Big Green Egg for the perfect Thanksgiving turkey. Season with salt and pepper as desired and place breast on V-Rack. Set the EGG for indirect cooking at 325F163C sprinkle smoking chips over charcoal and add the convEGGtor.
Prior to placing the turkey on the EGG add the smoking wood chips or chunks. Fire your smoker at 325 degrees F. In a bowl combine the rub butter and 2 tablespoons bourbon.
Set the coals in the firebox of the Big Green Egg while waiting.
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