Versatility with The Big Green Egg and Turkey Holiday Recipe

Are you an Egg owner or thinking about an Egg this Holiday Season?  The Egg is a gift that will last a lifetime!

Versatility is what sets the Big Green Egg apart from every other grill! Most grills or smokers can handle only one cooking technique, while with an EGG, you can Grill, Smoke, Roast and Bake – all with one device.

What sets the Egg apart is the Various Types of Grilling and Cooking Techniques:

Direct Grilling

In direct grilling, food is placed over an open fire and cooked directly by the flame and heat. This is the best way to grill steaks, chops, burgers, boneless chicken breasts, kabobs, fish fillets, many vegetables and more. 

Tip : Meats that are tender, less than two inches thick and boneless are good candidates for direct grilling.

Direct grilling sears the exterior of the meat to forming a delicious crust with the juices locked inside. 

The Big Green Egg is designed to grill with the dome closed, unlike other grills where you grill with the lid open allowing heat to escape  – This is what gives food cooked on the Egg its outstanding results!

Indirect Grilling and Roasting

In indirect grilling, the food is not directly placed on an open flame. Think convection oven.

Indirect grilling, or roasting, is best for large cuts of meat including turkeys, chickens, and hams, which take longer to cook. 

Tip : Any meat thicker than two inches or with a bone, such as bone-in chicken are good candidates for indirect cooking. (With the exception of bone-in steaks, like T-bone or porter-house, these are best grilled on an open flame.)

The convEGGtor is the perfect accessory to add to your Egg for indirect cooking

Smoking

Cooking longer periods of time over low heat and infusing food with wood is smoking – Slow and low (aka BBQ). 

Cooking “low and slow” breaks down the connective tissue and tenderizes meat like beef brisket, pork shoulder, pork butts, and spare ribs. 

The unique design of the EGG makes it easy to adjust the draft openings for ‘low and slow’ temperatures, and an can maintain precise temperatures for many hours. 

The Big Green Egg allows you to grill, smoke, roast and bake at exact temperatures by easily adjusting the patented air flow systems. The high quality and easy to read temperature gauge provides precise readings to 750°F/400°C, maintaining accuracy within a few degrees.

Baking

When adding a convEGGtor or a Pizza & Baking Stone, the EGG becomes a classic brick oven that bakes yummy pizzas, breads, biscuits, pies and cookies! The combination of precise temperature control and the heat retention of the ceramics in the EGG creates the perfect environment for baking. 

Big Green Egg also comes with a Best-In-Class Limited Lifetime Warranty!!

The Perfect Turkey Cooked on a Big Green Egg

Ingredients :

1. 1 turkey (12 to 15 pounds), cleaned thoroughly and patted dry 
2. ½ cup extra-virgin olive oil 
3. 3 tbsp Dizzy Gourmet Whirly Bird Seasoning 
4. 1 whole onion, cut in half 
5. 1 stalk celery 
6. 2 cups chicken broth, wine or water 
7. A mixture of aromatics, such as sage sprigs, onion wedges, and halved garlic heads, for filling the cavity

Method 

1. Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C. 
2. Pecan Smoking Chips can be added to the charcoal for a mild smoke flavor and to add a burnished golden-brown appearance to the turkey. 
3. Combine the oil and Whirly Bird Seasoning in a small bowl. Rub or brush mixture all over the turkey. 
4. Stuff the turkey cavity with the mixture of aromatics. 
5. If you are using a Vertical Turkey Roaster, load the seasoned bird onto the roaster, and place into a drip pan. 
6. If you are using a roasting pan, lay the bird horizontally on a Rib & Roast Rack to slightly elevate the turkey off the bottom of the roasting pan. 
7. Add the onion and the celery to the drip pan, then fill the drip pan with the chicken broth, wine or water. 
8. Cook the turkey for approximately 12 minutes per pound until a thermometer inserted into the thickest part of the thighs is above 165°F/74°C. 
9. Remove from heat, and let rest 20 minutes before carving. 
10. Reserve the pan drippings to make gravy