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Ottawa East

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Welcome to our Fireplace, BBQ and Patio Blog

Dec 4

Written by: Roger Harley
12/4/2014 11:01 AM 



Ingredients:

One turkey (completely defrosted if frozen), cleaned thoroughly
Your favourite commercial or homemade dry BBQ rub to taste
1 whole onion cut in half
1 stalk celery
2 cups chicken broth, wine or water


Recipe Details:

The small Big Green Egg will hold a 10 lb turkey or a turkey breast; The medium Big Green Egg will hold a 18 lb turkey; The large Big Green Egg will hold a 20 lb turkey; The XL Big Green Egg will hold two 20 lb turkeys

  1. Set your Big Green Egg up for indirect cooking with a plate setter at 350 degrees. A small handful of pecan chips can be added for a little smoke flavour and to provide a deep brown colour to the outside of the turkey.
  2. Spread the rub generously over the outside of the bird.
  3. If using a vertical turkey roaster load the bird onto the roaster then place onto a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine or water. If you are using a roasting pan, lay the bird on a trivet to slightly elevate the turkey off the bottom.
  4. Cook the turkey for 12 to 15 minutes per pound until the temperature in the breast meat is 160 degrees and the temperature in the thighs is above 170 degrees. Reserve the drippings from your drip pan to make gravy.

Courtesy Big Green Egg Canada

Nothing beats the flavour of food roasted, barbecued of smoked on a Big Green Egg. Just ask anyone that owns one!


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