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A Big Green Egg can completely transform your holiday cooking, helping prepare flavorful, juicy meat while keeping your oven free for sweet potato casserole and pumpkin pie. However, don’t forget, the versatility of the Big Green Egg allows you to prepare anything from roasted turkey to your Thanksgiving dessert without the use of a traditional indoor oven.
In fact, holiday entertaining on a Big Green Egg is often easier and tastier than traditional holiday cooking. Your first step is to make sure that you have all of the necessary Big Green Egg accessories that are required for specific dishes. Once you are equipped, you can find a wealth of Big Green Egg Thanksgiving recipes on their website, including turkey recipes & holiday dessert recipes.
If you’re going to experiment with your Egg this Thanksgiving, here is one of the best Big Green Egg turkey recipes we’ve found:
Brined Roasted Turkey
(Recipe from Big Green Egg’s Holiday Entertaining Guide)
Ingredients:
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16 cups (1 gallon) water
½ cup firmly packed brown sugar
1 naval orange rind
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
2 heads garlic, halved
1 12-pound turkey
2 lemons, quartered
10 sprigs thyme
10 sprigs sage
1 cup chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder
Instructions:
Put the water, brown sugar, orange rind, rosemary, salt, 2/3 of the onions, 1 garlic head in a large bowl. Mix ingredients until sugar and salt dissolve completely.
Remove giblets from the turkey. Rinse the turkey, and place it in a 2 ½ gallon re-sealable plastic bag.
Pour the brine mixture over the turkey. Make sure to coat the entire turkey. Refrigerate for 12 hours, turning occasionally.
Soak 4 cups of hickory chips in water for 1 hour.
Remove turkey from bag; rinse; and pat dry with paper towels.
Stuff the turkey with the lemon quarters, garlic head, onion, thyme, sage, and potatoes. Coat the turkey with olive oil, and season with pepper and garlic powder.
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Sprinkle 1 cup of hickory chips over hot coals inside the Big Green Egg. Set the plate setter, with legs up, inside the Egg.
Put V-rack in the drip pan with turkey on top. Place all on the plate setter inside the Egg, and close the Egg lid.
Cook for 2 ½ hours, adding more hickory chips every half hour. (If the turkey appears to be browning too quickly, tent it with aluminum foil.
Continue cooking until the temperature reaches 165°F. Remove the turkey from the Egg, and let cool for 15 to 20 minutes. Carve and serve.
Happy Thanksgiving from Elite Appliance! Visit our Dallas showroom or check out our specials page for details on our Big Green Egg Black Friday sale 2012.
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