1 turkey, cleaned thoroughly
poultry seasoning
1 whole onion cut in half
1 stalk celery
2 cups chicken broth, wine or water


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.

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

Cook for 12 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.

Looking for a refresher on how to cook that holiday bird? Check out this Turkey Cheat Sheet from our friends at Big Green Egg. Read more

This brined turkey has a subtle smoky flavor and is incredibly moist and succulent. Try this Smoked Brined Turkey for your holiday dinner! Read more

Succulent pork belly paired with sweet potatoes creates a flavor profile unlike another. We just love this recipe for Glazed Pork Belly with Sweet Potato during long fall evenings and the holidays! Read more

Pellet Braised Pot Roast is a hearty dish that gets extra levels of complexity from how you cook it.

Braising is a style of cooking that is based entirely around cooking things slowly with nice, low, even heat. This is a dish you can put on in the morning and come back to a beautifully cooked medley of fine food to savor.

Impress your family with a slow and low treat and show yourself the power and versatility of your Green Mountain Grill. This dish has flavors of wine and root vegetables that can be served as a traditional stew or a plated with a nice reduction of the sauce. Read more

Take a walk on the wild side with this recipe for Grilled Buffalo Steaks.

Buffalo meat is a little more full-flavored than beef. The best way to serve tender, moist buffalo is to grill the steak hot and fast for rare to medium-rare doneness.

Overcooked buffalo is tough and dry. Foods should melt in your mouth and make you feel really good. Read more

Smoking chili on the EGG gives it a real depth of flavor you just don’t get on any other cooker! Plus, Chili Con Carne smoked on the Big Green EGG tastes amazing on a baked potato with sour cream.

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Pair this dip with chips or grilled veggies for a shareable appetizer. There’s nothing quite as good as Roasted Corn and Green Chili Cheese Spread.

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Double-cut pork chops stuffed with cornbread dressing and topped with poblano cream are a delight for the taste buds. These Stuffed Pork Chops with Poblano Cream Sauce use poblano peppers, which are a mild chile pepper that originates in Mexico.

They deliver a subtle heat rather than an in-your-face surprise. The dried version of poblano pepper, ancho chile pepper, is often ground and used as a spice. The stuffing is made from cornbread and sausage. This recipe could also be made using boneless, skinless chicken breasts in place of the pork chops. Read more

Everyone loves meatballs, and when stuffed with jalapenos and mozzarella they are sure to blow your friends and family away. Use this recipe for Jalapeño Mozzarella Stuffed Meatballs as an amazing appetizer or any tailgate! Read more