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I concede - my husband hit a "Home Run"...He loves to grill and has been experimenting with his new grill (a Big Green Egg) we decided this year we would go for it and try our Thanksgiving turkey out there under the Colorado skies! Throw caution to the wind and no matter what the results were - we'd deal with it. Boy - we totally fell into this one - it was truly an amazing tasting bird. Mike used a light hickory (2 large chunks, bark taken off & soaked in water for 2 hours) We brined the bird for 12 hours (overnight) and ended up with just the perfect blend of - well, everything from spices to smoke to herbs!! I don't think I can go back to a turkey done in the oven...I think he's ruined me and he will be cooking the bird for future Festivities! If you have time, give this recipe a try! ~Enjoy! and Happy Thanksgiving!
16 cups (1 gallon) water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
2 yellow onions, quartered
1 heads garlic, halved
1 (15-pound) turkey
Stuffing for the Cavity of Bird:
2 lemons, quartered
1 head garlic, halved
10 sprigs thyme
5 sprigs sage
1 onion, quartered
1 cup chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Set the EGG for direct cooking at 350ºF
Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, the quartered onions and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
Soak 2 Large Chunks of hickory wood in water (bark removed) in a medium bowl for 2 hours.
Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids.
Stuff the turkey cavity with the lemon quarters, halved garlic head, onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and salt.
Place the hickory chips over the hot coals and, using barbecue mitts, add the ConvEGGtor, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the ConvEGGtor and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF
Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
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Diane Baker: Owner & Creator of Canning and Cooking at Home