Smoked Turkey – on your Big Green EGG

Its never too late to smoke a Turkey on your Big Green Egg (The worlds best smoker, grill and oven.  — In fact, with Christmas just around the corner, there is yet another chance to WOW your family.

Once you try this brined turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more smoking wood chips in increments during cooking. This turkey would be great for holidays, and you can use the leftovers to make wonderful sandwiches.

Ingredients 16 cups (1 gallon) water ½ cup firmly packed brown sugar Rind of 1 navel orange 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 Set the EGG for direct cooking at 350ºF/177ºC. Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of 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 4 cups of hickory chips in water in a medium bowl for 1 hour. 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 with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder. Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, add the ConvEGGtor™ Plate Setter, 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 Plate Setter 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 / 74ºC. Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately. Serves 8 About the Big Green Egg (World’s Best Smoker, Grill, and Oven) The Big Green Egg Company was founded by Ed Fisher in Atlanta, Georgia over thirty years ago as he set out to bring a modernized version of the ancient kamado-style cooker to the American culinary marketplace. His product, the Big Green Egg, now created from advanced ceramic materials, is widely acclaimed as the best kamado-style cooker in the world with legions of fans (known as EGGheads) in over twenty-five countries. Ed Fisher has never wavered in his commitment to quality and the pursuit of perfection, and to this day all Big Green Eggs are still sold with a lifetime warranty on key components. Often copied, never matched … there is only one, original Big Green Egg – The Ultimate Cooking Experience! Big Green Egg®, EGG®, EGGcessories®, The Ultimate Cooking Experience®, EGGheads®, MiniMax™, Mates™, Nest™, convEGGtor™ and SpeediLight™ are Trademarks or Registered Trademarks of the Big Green Egg Inc. – Smoker, Grill, Oven.  HOMEFIELD has done the work for you by assembling a large and growing range of unique outdoor living products you won’t find anywhere else. Come visit us and learn more about what makes HOMEFIELD the leader in innovative outdoor living at one of two showrooms in New Braunfels or Corpus Christi. We carry the Big Green Egg, a 3 in 1 ultimate outdoor cooking product; smoker, grill and oven!