Two posts in one day? I can honestly say I never thought this would happen but this turkey is just too beautiful not to share with my readers while everyone is planning Thanksgiving menus. I can’t take any credit for this bird – it’s my dad’s practice turkey for Thanksgiving. He made this last weekend on the Big Green Egg using Alton Brown’s Good Eats Roast Turkey recipe. If you’re looking for a turkey recipe I think you should give Alton’s a try. I was shocked to see it has received 2,289 reviews and still has 5-stars. Pretty impressive! My dad was very pleased with how this turkey turned out and will be using this recipe on Thanksgiving day.
One of the benefits of cooking your turkey on the Egg is having your oven space available for all your sides and desserts. Also, the smoke flavor and crisp skin is delicious! If you don’t have an Egg, no worries. Alton’s recipe provides step-by-step instructions for the oven.
The only thing my dad did differently was let the turkey air-dry in the fridge for 12 hours before cooking. This dries the skin to help it become golden and crisp while cooking.
Can’t wait to try this turkey on Thanksgiving day!
Good Eats Roast Turkey on the Big Green Egg
(Recipe adapted from Alton Brown)
Printable Recipe: Good Eats Roast Turkey on the Big Green Egg
Cook Time:
BRINE
14-16 hours (1 hour per pound)
AIR CHILL
12 hours
COOK TIME
2 hours 30 min (max)
Ingredients:
1 (14-16 pound) fresh turkey
FOR THE BRINE
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries (my dad substituted 1/2 teaspoon cinnamon)
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
FOR THE AROMATICS
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 rosemary sprigs
6 sage leaves
Canola oil
Directions:
TO MAKE THE BRINE
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from heat, cool to room temperature and refrigerate.
TO BRINE THE TURKEY
The day before you’re roasting your turkey, combine the brine, water and ice in the 5-gallon bucket. Place the turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed. Cover and refrigerate or set in cool area for one hour per pound. Turn the bird once halfway through brining if your turkey is not fully submersed.
After brining time is up, remove the bird from the brine, rinse and pat dry. Place in refrigerator and allow to air chill overnight, about 12 hours.
TO ROAST THE TURKEY
If using the Egg, set it up with a plate setter or pizza stone. Place a cast iron grate (feet side up) on top of that and finally you’ll place the turkey in a roasting pan on top of that (after Egg is preheated). Preheat the oven or Big Green Egg to 500 degrees.
Combine the apple, onion, cinnamon stick and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey in the Big Green Egg with lid down or on lowest level of the oven for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees (or bring the grill temperature down). Set the thermometer alarm (if available) to 161 degrees and remove the turkey to rest when it reaches this temperature. (After 2 hours my dad’s turkey was 163 degrees in the breast and 171 degrees in the thigh).
Let the turkey rest, loosely covered with foil for at least 15 minutes before carving.
Do you know how your dad set up the turkey in the egg? i.e, place setter, pan, etc?
Thanks
Jen, great site with lots of good ideas!
Did notice in your version of the Good Eats turkey on the Egg, that you didn’t mention the brine should be rinsed from the turkey after brining. Alton did suggest that on his version, so it is probably important. I usually rinse anything I brine, or it turns out way too salty.
This was the best turkey I’ve ever eaten! We cooked it on the egg & added pecan chips…sooo good! Thanks!
We used this brine recipe and my dad smoked our Thanksgiving bird on a regular smoker. His smoked turkey is always good but I was hoping to add a little more moister to the white meat with the brine and it worked. The turkey was a huge success and we didn’t wash off the brine.
[…] One Year Ago: Good Eats Roast Turkey on the Big Green Egg […]
[…] Good Eats Roast Turkey on the Big Green Egg – Brandon and my dad cooked the turkey on the Big Green Egg last year and it turned out wonderfully. Alton Brown’s method for preparing a turkey is perfect and roasting it on the Big Green Egg instead of in the oven added so much flavor. […]
Since we only had immediate family for this Thanksgiving, I decided it was a good time to experiment with the turkey. I’ve been brining for years, and all turkeys have turned out great in the oven, but I wanted to have the oven free for everything else. This recipe was fantastic and actually easier than using the oven. I experimented with different pans and racks to make sure I knew what would fit with the plate setter. My 13 lb turkey fit into a smaller roasting pan and I was able to use a V rack. We got the Egg up to 500, but after opening it only returned to 450, so we started out there, then reduced to 350 after 30 minutes. Turkey was done in 2 hours and as moist as can be – beautiful! It rested for at least 30 minutes. Sorry I didn’t take a picture! Only thing I would do different would be to check temp even earlier.
[…] dad and Brandon did the turkey on the Big Green Egg and it was perfect, as […]
Set my BGE up at 350 degrees, set oven for 500, started in oven in a v rack/ roaster pan, then transferred to my egg, setup with plate setter and grid and one lone chunk of Apple wood, roasted till breast registered 158 removed and tented with foil for 45 minutes, breast came up to 166 degrees. Best tip I ever learned and can be utilized with any cooking method is to ice the breast for 25 minutes prior to cooking, this allows the breast and thighs to finish at the same time. Good luck everyone!