The Perfect Roasted Turkey
A turkey roasted on the Big Green Egg is a simple, yet elegant centerpiece for your holiday meal.
Ingredients
1 turkey, cleaned thoroughly
Poultry seasoning
1 whole onion, cut in half
1 stalk celery
2 cups chicken broth, wine or water
Method
Set the EGG up for indirect cooking with the convEGGtor at 350°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey. Spread the seasoning generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or Rib and Roasting Rack, then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine, or water. Cook for 15 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. Reserve the drippings from the drip pan to make gravy.
Don’t forget your vegetables! These Brussels Sprouts cooked in a cast iron skillet with Big Green Egg Sweet & Smoky Seasoning are a crowd favorite!
Sweet & Smoky Brussels Sprouts
Ingredients
1 lb. Brussels Sprouts, trimmed and sliced in half
Olive oil
2 tbsp. Big Green Egg Sweet & Smoky Seasoning
2 tbsp. Thai chili sauce
Method
Set the EGG for indirect cooking with the convEGGtor at 400°F. Toss the sprouts in olive oil and Sweet & Smoky Seasoning. Pour into a Plancha Griddle, ridged side up, or cast iron skillet and cook on the EGG for 20 minutes. Remove the sprouts to a bowl and add the Thai chili sauce; stir until the sprouts are evenly coated.
Give the gift they ALL want this year… the Original BIG GREEN EGG!
-submitted by Rachel Riley Martin
