The Perfect Roasted Turkey

by: Phylicia Burd

Steps

With Thanksgiving on the horizon, it's time to think TURKEY! I know a lot of folks shy away from turkey due to dry-turkey trauma, but I'm here to tell you it doesn't have to be that way! 

Barbecuing your turkey will elevate this Thanksgiving and will leave your guests putting in their reservation at your house for next year immediately. The Big Green Egg is perfect for slow roasting poultry and based on your turkey size, there is a BGE size perfectly matched! The recipe calls for your choice of poultry seasoning, and of course that's true, but if I may recommend my favorites - consider BBQ Pit Boys' Poultry Powder and Traeger Pork & Poultry Rub. 

Don't forget that this recipes uses charcoal, which is the perfect opportunity to incorporate flavors in your smoke. You can even add some wood chips for a more complex flavor. For the holiday, I'm going to use the Big Green Egg Canadian Maple Lump Charcoal with some Montana Pecan wood chunks. 

Let's Get Started: 

1. Set the EGG up for indirect cooking with the convEGGtor at 325°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey. 

2. Spread the seasoning generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or a 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. 

3. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. The Meater Plus is perfect for this low and slow cook! Reserve the drippings from the drip pan to make gravy. 

Enjoy and remember, you got this! 

Written by: Phylicia Burd

Recipe by: Big Green Egg