BIG GREEN EGG
1 gallon water
1/2 cup firmly packed brown sugar Freshly ground black pepper
Rind of 1 navel orange Garlic powder
3 springs rosemary
1 cup kosher salt
3 yellow onions, quartered
1 garlic head
2 lemons, quartered
1 turkey, appx. 12 lbs
10 sprigs thyme
10 sprigs sage
3 cups chopped potatoes
1/4 cup olive oil
BRINE: Pour the water into a large bowl. Add the brown sugar,
orange rind, rosemary, salt, two- thirds of the quartered lemons
and onions and 1 halved garlic head. Mix until the sugar and salt
Remove the giblets from inside the turkey and reserve for another
use. Rinse the turkey well. Place the turkey in a 2 1/2 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,
Soak 2 cups of hickory or pecan chips in water for 1 hour.
Set the EGG for indirect cooking at 325°F/163°C, sprinkle
smoking chips over charcoal and add the convEGGtor.
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 remaining lemon and onion
quarters, the remaining halved garlic head, thyme, sage, and 1
cup potatoes. Brush the turkey with olive oil and season with
pepper and garlic powder.
Place the turkey on the Roasting Rack in a Drip Pan; scatter the
remaining potatoes in the pan and place the pan in the EGG.
Cook for 12 minutes per pound until the turkey has reached a
safe minimum internal temperature of 165°F/74°C throughout the
product. If the turkey starts to brown too quickly, carefully tent the
turkey with aluminum foil. Reserve the drippings from the drip pan
to make gravy.
Remove the turkey from the EGG and let rest for 15 to 20
minutes. Carve and serve immediately.