Posts

Whole Turkey with Light Salt Brine

A simple, yet delicious turkey recipe from Adam Perry Lang. This Whole Turkey with Light Salt Brine is sure to please all your holiday guests. Read more

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Townley Turkey Talk: Temp Not Time

David is back in this video where he explains you want to pay attention to the temperature and not the time. Read more

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How to Spatchcock a Turkey

Once you spatchcock your Thanksgiving turkey, we bet you’ll never go back! In this article, we look at how you can do it with ease. Read more

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Dr. BBQ’s Injected Turkey Breasts

The Big Green Egg is all about serving great food for family and friends during the holidays, and it starts with a great turkey! Read more

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What Size Turkey Works on My EGG?

You have a Big Green Egg, or you’re thinking about buying one, and you might be wondering what size bird will fit on your EGG. We lay it all out here by answering the question, ‘What size turkey works on my EGG? Read more

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It’s Turkey Time

That’s right, it’s turkey time, and our president, David Townley, has some special words just for you!

RSVP
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The Perfect Roasted Turkey

Ingredients

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

Instructions

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.

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