The Perfect Turkey
One turkey cleaned thoroughly;
• The Small EGG will hold a 10lb turkey or a turkey breast
• The Medium EGG will hold a 18lb turkey
• The Large EGG will hold a 20lb turkey
• The XL EGG will hold two 20lb turkeys
Your favorite commercial or homemade dry BBQ rub to taste
1 whole onion cut in half
1 stalk celery
2 cups chicken broth, wine or water
• Set the EGG up for indirect cooking at 350ºF. A handful of pecan chips can
be added for a little smoke flavor and to provide a deep brown color to the outside
of the turkey.
• Spread the rub generously over the outside of the bird.
• If using a vertical turkey roaster, load the bird onto the roaster then place
into 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 bird off the bottom.
• Cook the turkey for 12 to 15 minutes per pound until the temperature in the
breast meat is 160ºF and the temperature in the thighs is above 170ºF. Reserve
the drippings from your drip pan to make gravy.
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