RECIPE OF THE MONTH
June 2011
The Perfect Turkey
Ingredients
One turkey, cleaned thoroughly The small EGG will hold a 10 lb turkey or a turkey breast; The medium EGG will hold a 18 lb turkey; The large EGG will hold a 20 lb turkey; The XL Egg will hold two 20 lb turkeys Your favourite commercial or homemade dry BBQ rub to taste, 1 whole onion cut in half, 1 stalk celery, 2 cups chicken broth, wine or water.
Details
* Set the EGG up for indirect cooking with a platesetter at 350 degrees. A small handful of pecan chips can be added for a little smoke flavour and to provide a deep brown colour 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 the 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 turkey off the bottom. * Cook the turkey for 12 to 15 minutes per pound until the temperature in the breast meat is 160 degrees and the temperature in the thighs is above 170 degrees. Reserve the drippings from your drip pan to make gravy.
Submitted by: Big Green Egg Canada