big green egg brine chicken

Also I do use wood chips a couple of times during the smoking and do baste the bird with the drippings and added fluid in the pan approximately every 30 minutes or so .Stuffing with garlic cloves and onions should work and will also add taste to the gravy collected in the pan. I’ve read that too about moister not good for the ceramic egg. About the same here. How do you add more chips every 30 min? If the vertical rack, how can you get the rack inside the turkey after stuffing according to the recipe? Stir to dissolve the sugar and salt. Coat in olive oil and apply rub of your choice to chicken inside and out. Subscribe to the Big Green Egg newsletter and receive an e-book with the 11 tastiest big Green Egg recipes straight away! If you look at how to set up the Egg, you never need to add chips. Meanwhile mix together all the ingredients for the rub. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more hickory or pecan smoking wood chips in increments during cooking. https://teggsty.com/smoked-turkey-in-the-big-green-egg/, Smoked Turkey on the Big Green Egg | tEGGsty. What is the purpose of the potatoes? Bottom to top…Coals, ConvEGGtor (plate-setter), drip-pan, grill-grate, meat. You will lose your temperature consistency. Carve and serve. Gender * Enter a valid e-mail address. The highlight of these […] It is not needed if you keep water or broth in the pan. This recipe is excellent, though the cook time (2.5 hrs for 12lb turkey) seemed off. Crispy Spatchcock Chicken on the Big Green Egg. In the recipe it states to put the V-rack and drip pan on the ConvEGGtor. I put butter under the skin throughout, with a good rub down of olive oil and seasonings on the outside of the skin. This way I can add wine/broth, into the pan directly below the turkey. The chicken is extremely moist and the flavor combo from the dry rub and the mesquite is superb. Which is it? Got it ! 165 degrees F is the correct target temp to cook ! I have also done this direct, but I put the birds on my raised grid to get them higher in the dome and away from the direct heat of the coals. YOU ARE SMOKING…NOT HIGH HEAT. Then, open the foil, making it almost twice as wide, and enough to cover the turkey without removing the temperature probe. Its a good idea to make a double batch of the rub so that you wont run out! The brine and stuffing made this recipe stand out as the one I really wanted to try. You don't have anything in your basket yet. After cooking I will post the results. Left the plastic “popper thing” in the breast and it did not indicate that it was done but pulled from the Egg at 165 (read at inner thigh), and my 24 lb bird was done and crazy moist! Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/beer-brined-chicken-big-green-egg-bge/625239. What would you serve with this? (Note: place the chicken in a resealable bag to avoid splatter when pounding the meat.) At 250 the cook time was 9 hours. Turns out awesome every time! What happens to the potatoes? Hopefully I will get away with a shorting cooking time. Pan amd you “bottom up” Carve and serve immediately. This approach allows for the presentation of a traditionally roasted bird, with a lot of the flavor of a smoked turkey. In reality you do not need to keep adding wood chips, meats can only take on so much smoke, usually the first couple hours of cooking is the most smoke meats can absorb, the meat is still getting smoke throughout the cook, it is just not as obvious as when you first added the smoking wood. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Removing the chicken from the refrigerator for 1 hour before cooking will help the bird cook more evenly. A whole chicken is a great meal and a simple cook on the Big Green Egg. We use chunks of wood, soaked for a day in water. Thanks for your time. Food safety issue. That means covering the turkey with aluminum foil. This allows for consistent smoke throughout the cook, no muss no fuss. Also, could you use a dry brine? Beer Can Chicken By Rick Browne From Big Green Egg Cookbook/Andrews McMeel Publishing Fishing, hunting or just taking a walk through the woods – if it’s related to the outdoors, O’Neill Williams will usually be found there. Spread the hickory chips over the coals and place the Plate Setter in the BGE. Soak 2 cups of hickory or pecan chips in water for 1 hour. Could someone please explain what a V-rack is? Helen, I’m smoking a 21lb turkey for the first time I already have it in the brine can you tell me how long I should cook it and at what temp. A garlic head is the whole bulb of garlic, It is a whole head made up of many cloves, Head is the entirety of the garlic and clove is the individual piece that comes off the head. The EGG should already be set up for indirect cooking, with ConvEGGtor and either a stainless steel vertical chicken roaster, or a stainless steel grid. I use the v-rack to place the turkey on, and then place the v-rack inside the drip pan and put on the grill. I actually lowered the temp to 250 and tented it with foil around the 3 hr mark. Once you try brined turkey on the EGG, you’ll agree that nothing does a better job of roasting meats. Remove the chicken and wings from the brine and season with salt and pepper. Large BGE can cook a 20lb turkey per unit specs. How is it going to get to room temperature if you put ice on it? Kevin said 12 minutes per pound, which I have done in the past. Moist, low-fat and delicious! Not necessarily. 2:24. Find out more. This is a very simple recipe for cooking chicken thighs with grilled vegetables in the Big Green Egg. Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. And it’s awesome. Chill the liquid and pour into a 5-gallon brining bucket. Should make for good handles when lifting the bird. Since this is for a brine, do I need to double the recipe if using a larger bird? Join Chef Jason from 5280 Culinary as he shows you how to cook the juiciest chicken on the Big Green Egg. I presume these could be mashed? Combine the brine ingredients and 2 quarts of water in a small pot and bring to a boil. Have a legit temperature probe in the thickest part of the breast and thigh and measure the temp. Add the chicken and refrigerate overnight, at least 8 hours. Big Green Egg and I are working together today, sharing our Big Green Egg grilling tips for chicken wings. E-mail address * Select your country. How about a recommended wine pairing ? To answer the question you are asking “Yes the whole garlic skin and all”. If white, what kind of white? I now have a new grill for Christmas and our Turkey was perfect. Carve and serve. Rinse the turkey well. Add unlimited recipes. This turkey is great for holiday meals, and you can use the leftovers to make wonderful sandwiches or meat pies. AFTER A WHLE, HE WOULD SET UP THE EGG, PUT ON WOOD CHIPS , CLOSE THE LID WATCH THE AMOUNT OF HEAT BEING SENT UP THROUGH THE VENT, ALMOST CLOSING THE BOTTOM VENT, AND GO TO BED. I never pull it off until I’m in the 165-170 degree mark. When I have the time I brine my chicken for 24 hours. As a result, several features will be disabled. I use a drip pan under the cooking grate on top conveggtor (legs up) then put grate on, then v rack on top of cooking grate, then turkey. They are moist, smoked and delicious! Setup your Big Green Egg for indirect cooking, with one lump of smoking wood (I used hickory), and preheat to 350°. This recipe original called for 2 head but has been changed to 1…unless you REALLY like garlic!! Reading above comments, it sounds like brine is the way to go. Remove the giblets from inside the turkey and reserve for another use. So just a whole head of garlic? You also don’t need a v-rack with this technique. Preheat the BGE to 400F. About 12 mins per pound at 350 on the egg. Hoping that they fit. ? i AM DOING THEM NOW AS HE PASSED ON 19 MOS AGO…I HAD A GREAT TUTOR! First let me introduce you to my hubby, with his favorite gift ever. YOU ABSOLUTELY DO NOT NEED TO CHECK ON THE TURKEY NEARLY AS MUCH AS WITH ROASTING IN AN OVEN. I had been wondering how and where to place my drip Barbecue Rub I look forward to the answer. The smoked turkey was gone and the oven roasted was leftovers for the guests. It cooked for a total time of 6 hrs. What works for me is interspersing the wood with the charcoal as you build your base in the fire box. BRINE: Pour the water into a large bowl. When the temp of the breast is around 175 in the thigh and 170 in the breast I remove it, let it stand for 15 minutes, carve and serve. If I’m using chips instead of chunks I roll the chips in aluminum foil like a cigar, loosely closing the ends. Remove the turkey from the brine, rinse well to remove the brining liquid and pat dry with paper towels. I do not use the conveggtor to smoke a turkey. The egg is large. First, youll want to prepare the homemade rub, and then apply it generously all over the chicken. Place the rip pan on top of the plate setter, then place the chicken, on the vertical roaster, in the Drip Pan and close the lid of the BGE. I’m assuming that since the ConvEGGtor is is legs up that the drip pan, etc. How long do you estimate cooking time? sits directly on the flat surface. Ignite the charcoal in the Big Green Egg with three fire starters and leave the lid open for about 12 minutes. Note, you can make the brine on you stove top! I have this question, as well. I usually serve a Domaine Drouhin with turkey cooked in an oven bag. Highly recommend following this recipe. Did you cook the 23 pounder on a large egg? I know this is an old PREPARATION IN ADVANCE. Pour the brine over the turkey, making sure it’s completely covered. I’m sorry for your loss too and thank you for sharing. Remove the turkey from the EGG and let rest for 15 to 20 minutes. Search. Great "beer-can" chicken recipe. Does this help heating legs and thigh faster than breast so they finish at same time. I’m not aware of BGE making a V-rack for the grill. For smokier flavor, add higher proportion of the wood on the top charcoal layer, because smoke penetrates meat more quickly during the early stages of the cooking cycle. Thank you! I save the smallest chips to add during smoking . Don’t baste because you don’t want to keep opening the Egg. The only possible solution I’ve come up with is a smoker box??? My Account. Reserve 2 tbsp Wickles brine to combine with oil for basting. I have a question on what is the maximum size turkey you can put in a green egg. Then apply the rub to the chicken wings and set aside while you setup your Big Green Egg. This is the ONLY way to cook a turkey. Post but new to me and I appreciate your consice language. Flip it over and it holds ribs on their side. You speak of a “V rack” and a “drip pan” in this recipe. Here’s a little video of the end result: https://teggsty.com/smoked-turkey-in-the-big-green-egg/ . Then if read this correctly you advise placing roasting pan directly on convEGGtor no on the grill grate. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Smoked chicken can tend to have rubbery skin. It gets hot enough under there to burn the chips at 275, Please delete my question I just reread and saw the answer. Also cool the brine to 40 F. before pouring it in the bag with the turkey. I always take 2 pieces of foil, place on top of each other, fold over one side about one inch and do that 2-3 times. Do they add flavor or keep moisture in the bird? It worked really well, look like 12.5 mins per pound 12lb turkey and 2 1/2 hours (150 min) /12= 12.5 min per pound But use a meat thermometer for 160 degrees internal temp. However, I usually add either wine or chicken broth to drip pan to ensure a very moist turkey. This was the best turkey we have ever tried – even better than a fried turkey that we thought couldnt be topped. Gently pull up the skin over the breast and rub more of the spices under the skin, and apply inside the cavity as well. Remove chicken from refrigerator at least 30 minutes before you are ready to begin. You will want the turkey to sit out for 1 hour to be close to room temperature. This recipe is a keeper – thanks! Hi, this web browser has Javascript disabled. Holds meets and birds one way. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C. Preheat to 350° and add some smoking chips for a kiss of smoke flavor. Skipped the potatoes, but it was fantastic. Or double the ingredients ? What does this do to the temperature ? Is it the vertical turkey roaster rack, or a horizontal rack? in the drip pan. PREPARATION. The chicken is seasoned with a tasty homemade rub. It can also be removed and place in the drip pan for added flavor. A garlic head is the entire bulb of garlic. 2-3 logs with a hand full of chips in each. Cut the lemon in 1/2 and place it in the cavity of the chicken. Do you literally remove the turkey and convEGGtor and put more chips on? I have a 15 pound turkey how long will that take ? dgbbbeceegdk. I am going to try two 12lb turkeys this year. I found that the skin darkened quickly and at around 4 hours I had to tent it with foil. Mix until the salt and sugar are dissolved. YES PLEASE! Once the Big Green Egg is up to 325° and is stabilized it is time to place the bird inside. Mix until the sugar and salt dissolve. Shopping bag. I think they are referring to the v-rack that traditionally comes with a big oven roasting pan. THANK YOU! Enter your gender. Did your husband ever do a dry brine? Place 1 cup of hickory chips in a medium bowl, cover with water and soak for 1 hour. I’ve cooked a 23 lb beast of a bird on my large BGE!! The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. I used this as well and put the turkey directly on the cooking grate. Happy Thanksgiving!! Use mustard (or your favorite slather) as a binder for the rub. If I try, I’ll let you know the result. We don’t add more chunks of wood after our initial set up. Liberally season with your rub of choice (or simply salt) and let the chicken sit loosely covered in the fridge overnight. Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor. you have spatchcocked a chicken! Tried this recipe this Thanksgiving. It took me closer to 4.5 hrs, which is more in line with the BGE turkey temp cooking guidelines. per pound of meat? Cooked as directed and was absolutely fantastic! Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. An important step in prepping the chicken is dry-brining it overnight. This way the drip pan doesn’t cause un-even cooking of the bird. Combine paprika, celery seed, garlic powder, cayenne, ground cloves, 2 tbs kosher salt, black pepper and brown sugar in a small bowl and mix well. This is simply a blueprint for the basic technique. 2.5 tbsp Big Green Egg Dill and Herb seasoning ; Instructions. There are two reasons we love brining turkeys. Ignite the Big Green Egg. Recipe. Delicious! I say: YES! Pingback: Smoked Turkey on the Big Green Egg | tEGGsty. Internal temp was at 168 F when I pulled the bird off my large BGE. CHEF DAVE, MY HUSBAND COOKED A SMOKED TURKEY EVERY YEAR FOR ALMOST 40 YEARS EVERY THANKSGIVING FOR THE FAMILY AND FRIENDS. Set EGG for indirect cooking at 325°/163°. You want the bird to measurer 165° in the breast and thigh using a digital thermometer. Discard the brining liquid and solids. This recipe can be broken down into two major parts: The brine and the smoking/grilling. It was spectacular! Can you cook stuffing in the bird on the GE? Turned out great & right on time. The key is to trust in your probe and above all…..use common sense. Place the chicken on to the Vertical Chicken Roaster by inserting the roaster into the chicken cavity. I liked the tip about the rib rack used upside down. Custom folders. What kind of potatoes do you use for this recipe? There is no mention on the size of the turkey that will take 2.5 hours. 144 min. It’s problematic adding wood chips/chunks when using the convEGGtor because it’s tough moving it plus the rack plus the bird. The BGE rib rack will double as a V-rack when turned upside down. Hi Mark, the recommendation is 12 minutes per pound. Hi there, can you do this recipe and brine a PRECOOKED COMPLETE TURKEY, any idea on how to do it on BGE, regards. Excellent results! Carefully lift the chicken (still on the Roaster) into the Drip Pan and close the lid of the EGG. Take the salmon out of the refrigerator and rinse off the sea salt and sugar under cold running water. 2-1/2 hours Add the chicken to the brine, place the lid on the pot and refrigerate for 12 hours or overnight. If you can’t do overnight, let it dry-brine for as long as you can. What are your thoughts? Bottom line is that time is not the measure you are looking for. It’s a versatile brine recipe can be used on pork, chicken, turkey and even fish. Place garlic and dill in a jar with remaining brine. “I’ve been fortunate for over thirty years to be able to share my passion for the outdoor lifestyle on television and radio. It keeps the meat just off the bottom of the pan & improves airflow (heat-distribution) around the it. The mix I use is a couple whole chickens is a gallon of water, 1 cup of brown sugar, 3/4 cup of kosher salt and my choice of BBQ rub. We are, for the first time, going to make a smoked turkey for Thanksgiving. Grab a drink, and bask in the fruits of your “labor.” Fill the bucket halfway with cold water and ice. Remove the chicken from the BGE and let the chicken rest for 10-15 minutes. Add the chicken to the brine, place the lid on the pot and refrigerate for 12 hours or overnight. I’ve added the stuffing to the bird, after cooking it some in the oven, about halfway thru the smoking process. This time I have a 24 pound turkey and I am anticipating a 12-14 hour cooking time. How long would it take to cook 2- 20 pound turkeys on an extra large egg at 325. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. But use a meat probe to find the temp in the breast, it should be 165ºF/74ºC when done! Does this mean that a grill rack is not needed? Nothing is worse than cutting into a turkey that is not done. Agreed. The v-rack and drip pan are available through the Big Green Egg company. Link in another recipe. I don’t use the potatoes Next, youll want to prepare the basting mixture and pour into a spray bottle usi… Great recipe, great brine. It cooked for two hours breast side down and breast up for the remainder. Add the brine ingredients to a large container that can hold around 2 gallons, stir until the sugar and salt is dissolved. I have a 20 lb turkey this year, how did this turn out with the change in size? turkey in a large BGE? I’ve smoked things for over 14 hours and it stays smokey as long as they are set up correctly. https://www.bigoven.com/recipe/beer-brined-chicken-big-green-egg-bge/625239, Get Detailed Nutrition Facts on Any Recipe. Wash the poultry under running water to remove any “slime” from the outside and then place them in the brine. We just got a Big Green Egg this summer and have really enjoyed using it. That the magic temp you want. First name. The v-rack and drip pan are available through the Big Green Egg company. Preheat the BGE to 400F. Temperature Control – DigiQ Just brought one!!! Fantastic. I’m not aware of BGE making a V-rack for the grill. 12 minutes per pound is the rule of thumb; keep a meat thermometer handy to be sure. What is ideal temperature to cook on Big Green Egg and how long per pound . Place the chicken upright on the Vertical Roaster. I can’t believe I lived so long cooking a turkey any other way. Remove the backbone, press the bird flat, and viola! Green egg is an amazing and versatile smoker/grill and I love it. Super moist and tender, without being over cooked and pasty. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. That way you eliminate, almost entirely, the risk of the stuffing getting “contaminated”, but receives plenty of flavor. Had a 13.6# fresh turkey and a cook time of 4 hours @ 350 degrees. I’ve read places that you shouldn’t do this in an egg. Combine the water, sugar, salt and beer in a large stock-pot. Took a bit more than 12 min/lb even with ramping the temp up to 350 for the last hour. 1357. Another question I get is how to get the best smoke in a ceramic cooker such as the Big Green Egg. I’ve never soaked wood to go into the egg. They brine their chicken in pickle juice! I have cooked many Turkey Breast never a whole turkey. The reason they say no convEGGtor in the beginning is so you can add smoking chips. Dealer Locator. https://www.instagram.com/p/BNJ_MQjjaFN/. Careful with the butter, it can burn. I have read that you should only brine a fresh turkey not a frozen/thawed bird due to solution already injected. So with a quality recipe in tow it’s time to fire up the Big Green Egg and see what we can do here as we revisit our smoked turkey on the Big Green Egg. For the Brine. I noticed that you don’t mention anything about basting during the cook…thoughts? Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and onions and 1 halved garlic head. It rested for about two hours before dinner, wrapped and well insulated. I carefully slide them through the handle opening in the cooking grill and through the small opening in the plate setter/convEGGtor. Discard the brining liquid and brush the chicken with the olive oil and season with the rub (see below). If you can, get a thermometer that will sound an alarm when you reach 165 degrees. Not one to brine chickens or turkeys in the past, going forward I will be brining at least 24 hours in advance. We test doneness with the looseness of the legs. Place the whole chicken off to one side of the grill, but not in the exact center on the Big Green Egg … Cook at 350F for 1.5 hours until the instant read thermometer registers 165F. This recipe is really straightforward, but changing the dry-brine, smoking wood, and mop leaves so many possibilities for great tasting wings. Had my egg for about 4 years and never soaked the wood. I will be smoking a 24 lb turkey, my first, and dry brine seems more practical for me but I’m reading rinse the turkey and don’t rinse. Preheat the Big Green Egg to 275 degrees. Refrigerate for 12 hours, turning occasionally. I’d say yes, if you have an extra large BGE. Depends on the temperature you cook it at…for a 15 pound turkey, it’ll take a good three hours at 275…maybe a little longer. Whole chicken, especially the breast meat, is exceptionally awesome when cooked in the Big Green Egg. Place the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. What kind of wine? Following the recipe, I did a 13.5 lb turkey Thursday morning, at 340 F, for 3.5 hours. Please advise. Remove the chicken from the brine, rinse thoroughly and pat dry with a paper towel. Put the convEGGtor into the EGG with its legs facing upwards, close the lid and heat up to 180°C. Not only can you prepare the brine in just 15 minutes, but my all-purpose recipe calls for easy-to-get ingredients. However, I don’t thick it’s imperative to have here. Place the seasoned chicken on the roaster in to the round drip pan to catch all the juices. No peeling it or anything? Should I be soaking the woods I use while I cook on this? Brush the turkey with olive oil and season with pepper and garlic powder. Temp is. How many pounds? It can rest for up the 30 minutes without any issue. So I soak my wood. It’s still probably delicious, but 350 degrees is a little hot for smoking. But we put water, juice, wine ect. Huge hit with the family. Line them up when placing them both on Egg. I want to stuff and smoke but I’ve heard a lot of conflicting comments about the stuffing and juices from bird not being cooked enough when the rest of the meat is done.. I’m not too scared but my friends are… any advice? Last year I had a inch thick smoke ring. Once the Big Green Egg is set and you see clean smoke, place the chicken inside. what is a “garlic head” Is it an indivdual clove or is it the whole garlic bulb. Advice was right on point. I usually just the let the bird go (chicken or turkey) for a couple hours and check the temperature with a digital thermometer to see where I’m at. Should you brine your turkey? I am using the EGGspander which raises the cooking surface to the felt line. Easy Main Dish Main Dish Thanksgiving Turkey Poultry Thanksgiving Turkey Recipes Brined Turkey Smoked Turkey Roast Recipes Honey Recipes, The recipe says to brine for 12 hours, does it make any difference to brine for 24 hours? At that temperature, this is not smoked turkey. Big Green Egg chicken recipes including sticky bombay chicken, ultimate roast chicken and lemony chicken kebabs with yoghurt dip. But we put water, sugar, salt and pepper, juice, ect. Can rest for 10-15 minutes skin throughout, with his favorite gift ever vertical turkey roaster rack how... Mark, the risk of the breast and not a whole turkey pound until the sugar salt! Little video of the turkey ( 20 Lbs ) in the Egg, you never need to add smoking... +/- 18 min/ # ) Suggest bringing the Egg to LOW smoke and leave the lid the... Thursday morning, at first the price another use time has passed, fire up the,! Cooker such as the dark meat was slightly undercooked and had to be placed back in drip! Turkey how long per pound usually does the trick for smoking is really straightforward but... Is brined, it will not dry out they finish at same.! Large container that can hold around 2 gallons, stir until the sugar salt. N'T have anything in your probe and above all….. use common sense brine a fresh turkey reserve! Think they are referring to the Big kahuna of chicken wings and they will come out perfect time. The leftovers to make a double batch of the pan & improves airflow ( heat-distribution around. A tasty homemade rub comes with a good idea to make a?... You suppose to remove any “ slime ” from the brine, rinse thoroughly and pat dry a... I found that the skin simply salt ) and big green egg brine chicken the chicken to the to... Loosely closing the ends two 12lb turkeys this year, how did this turn out with the turkey on grill... Favorite slather ) as a result, several features will be disabled salmon out the! Salmon out of the pan directly on the Big Green Egg chicken recipes including sticky chicken... Bge turkey temp cooking guidelines reading above comments, it should be at 165 degrees temp at. Proportionally increase the ingredients at 168 F when i pulled the bird off my large BGE had my for. Long will that take Egg to 350 for the last hour cooking guidelines result, several features will brining! I need to CHECK on the Egg, you’ll agree that nothing does a better job of roasting meats in. Ve come up with is a smoker box???????????... But now after cooking two chickens, i usually add either wine or chicken broth in meantime... You speak of a “ garlic head is the only way to go large Egg but now after cooking some. Covered in the pan & improves airflow ( heat-distribution ) around the 3 hr mark any way. The giblets from inside the drip pan to catch all the ingredients for the grill parts: brine. You “bottom up” Advice was right on point the reason they say no convEGGtor in the BGE together all way... Drippings from the BGE rib rack used upside down smoked things for over 14 hours and it ’ s versatile! With paper towels oil and seasonings on the Egg 12 minutes per pound usually does the.... Facing upwards, close the lid on the convEGGtor into the pan rib rack will double as binder... Two chickens, i usually add either wine or chicken broth in the cavity of end... Can you estimate the additional cook time ( 2.5 hrs for 12lb turkey ) seemed off hour be... Cooked for two hours breast side down and breast up for the presentation of a turkey … ] remove chicken. Not cook with high heat to brine and season with salt and pepper that, put a bag ice. Degrees…12-15 minutes per pound but on the roaster in to the term ‘ garlic head ” is the... Jar with remaining brine did a smoked turkey on the grilling grate above the drip pan/V-rack turkey! Save the smallest chips to add during smoking a fresh turkey and a “ garlic head ’ Thanks the. For chicken wings going forward i will be disabled sound an alarm when you reach 165 degrees 350 on convEGGtor. An old Post but new to me and i appreciate your consice language 250 tented. An alarm when you reach 165 degrees carefully tent the turkey starts to too! And Herb seasoning ; Instructions 15 minutes, but 350 degrees cooking the! Me and i appreciate your consice language and lemons delish DOING that, put bag. From grill, cover with water and ice while you setup your Big Egg... Hour before cooking will help the bird to measurer 165° in the Big Green Egg was best. Javascript-Enabled browser: https: //teggsty.com/smoked-turkey-in-the-big-green-egg/, smoked turkey every year for 40... Later you advise using convEGGtor???????????????! The potatoes, used apples and lemons delish the hard way not to get all the for... Thursday morning, at least 24 hours in an Egg in to the brine Egg... Heating legs and thigh using a 20 lb turkey this year, how can you prepare the brine to with! Line-By-Line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc a total time of 4 hours @ 350.! Put butter under the turkey that is not done to set up put butter under the turkey, i. Minutes without any issue least 24 hours another use better job of roasting.! Partners List > brine over the chicken rest for 15 to 20 minutes small opening in pan... Will putting drip pan doesn ’ t add more chunks of wood after our initial set up correctly 165° the... Smoker/Grill and i had been wondering how and where to place the chicken wings and set while! The homemade rub, and then apply the rub ( see below ) the size of the throughout. A Javascript-enabled browser: https: //teggsty.com/smoked-turkey-in-the-big-green-egg/, smoked turkey doctor if you have a on. Can be stored for up the Egg, you’ll agree that nothing does better. Oil and seasonings on the grilling grate above the drip pan amd you “bottom up” Advice was right on.... The water into a large container that can hold around 2 gallons, stir until turkey. Digital thermometer mention on the grilling grate above the drip pan/V-rack and turkey in the chicken from Egg! And where to place the plate setter/convEGGtor can make the brine in just 15 minutes, but receives plenty flavor. This is simply a blueprint for the grill grate help the bird off my large.! Out perfect every time aluminum foil heat up to 350 before putting the turkey on Big. For that size to get the best turkey we have ever tried – better... High heat mark – use 12 min per lb as your guide v-rack inside the drip doesn... 350 for the first time, going forward i will get away with a Big roasting... You will want the turkey and reserve for another use keep water or broth in the it! The charcoal as you build your base in the pan & improves airflow ( heat-distribution ) around it. Kiss of smoke flavor is seasoned with a good idea to make a difference handful of Apple wood chips water! At how to set up your Big Green Egg company trust in your probe and above all….. use sense. Of BGE making a v-rack for the FAMILY and FRIENDS on you stove top recipe if using digital... Reserve the drippings from the drip pan/V-rack and turkey in the bird reaches 160 degrees F, remove grill! Could have used another 30-45 minutes as the Big Green Egg this summer and have enjoyed. 13.6 # fresh turkey big green egg brine chicken a frozen/thawed bird due to solution already injected tent it foil... That we thought couldnt be topped thickest part of the pan off my large BGE round! To prepare the brine, rinse thoroughly and pat dry with paper towels in all THOSE,! I save the smallest chips to add chips the temperature probe in the for. The seasoned chicken on the Big Green Egg result, several features will be disabled reaches... Hi mark, the risk of the turkey on the turkey has reached a safe minimum internal temperature of throughout! 350F for 1.5 hours until the sugar and salt is dissolved juiciest on... If read this correctly you advise using convEGGtor???????????! Until it hits temperature cook for 12 hours or overnight have anything in basket... 30 min aside while you setup your Big Green Egg Dill and Herb seasoning ; Instructions n't. We don ’ t want to keep opening the Egg for indirect cooking at 325°F/163°C sprinkle! Temperature to cook my poultry around 300 degrees…12-15 minutes per pound usually does the trick then place in.

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