Big Green Egg Turkey Recipe
Masterchef and Eggspert Andrew Bausman demonstrated how to cook a turkey on the amazing Big Green Egg!
Andrew’s Upside Down Turkey
The upper portion of any oven or the Big Green Egg is always 15-20 degrees hotter than the lower Portion. Dark meat cooks at a slower rate than white meat, so by putting the turkey upside down, you are cooking both white and dark meat at the same rate.
Brining is essential to creating a moist bird, and it just so happens that all kosher poultry is brined as per kosher law. Kosher turkeys are easy to find at most major grocers, Trader Joe’s or Whole Foods Markets.
Begin by rinsing and drying the bird and leave it at room temperature for 2.5 hours. I typically do this the night before, and leave the bird uncovered in the refrigerator overnight. This will result in crispier skin.
Pre-heat your Egg to 350 degrees and prep the bird by rubbing the inside cavity with black pepper. Quarter an onion and stuff it inside the cavity, along with 4 bay leaves, and a generous amount of fresh rosemary and thyme. Rub olive oil all over the outside of the turkey, and then sprinkle it with black pepper and ground sage. Use butcher’s twine to loosely tie the legs together. Tuck the wings under the shoulders so that no part of the turkey is sticking out.
Inside your BGE roasting pan, add low sodium chicken or turkey stock, filling the pan half-way. Add one large onion cut in quarters, four celery stalks cut into thirds, and two large carrots also cut into thirds.
Place your prepped turkey BREAST DOWN on your BGE V- rack, which has been placed inside your BGE roasting pan. Place your turkey on the pan directly on the plate setter.
After two hours flip the bird over using your BGE Pit Mitt’s and cook for the remainder of time. Typically a 20 pound bird prepared in a large Egg at 350 degrees, will take three and a half hours.
Insert your BGE Instant Read Digital Thermometer in the thickest portion of the thigh, to test doneness. Once you have reached an internal temperature of 165 degrees, your turkey is done. Baste the bird twice and loosely tent in foil for a minimum of 30 minutes.
Note: Brined poultry has plenty of salt so I don’t add any to the inside or outside of the bird, and I make sure that my stock is low sodium.
If you are going to make gravy from the pan drippings, keep in mind that if you’ve used smoking woods, they may impart a strong flavor which would in turn affect you pan drippings and gravy.
I wish you all a wonderful Thanksgiving.
Big Green Egg Specialist