Tuesday, November 13, 2012

Big Green Egg Turkey Dinner


As we approach Thanksgiving in just over a week, I thought it was time to share a great Tom the Turkey recipe that we did on our Big Green Egg.  It couldn't have been simpler and it definitely couldn't have been tastier!!!



Ingredients & Supplies:
  • Big Green Egg with charcoal
  • Turkey Roasting pan (preferably disposable!)
  • V Rack (we have one that we use with our indoor roasting pan....it worked just fine and held up great on the Big Green Egg!)
  • Turkey (we used a 10lb turkey with the POP button, just to be on the safe side!)
  • 1 stick of salted butter
  • 1 tsp of fresh Tyme chopped
  • 1 tsp of fresh Rosemary chopped
  • 1 tsp of fresh Basile chopped
  • 1/2 tsp of salt 
  • 1/2 tsp of pepper
  • 1 cup of Chicken or Turkey Stock (Turkey broth is hard to find, except for this time of year.  Chicken stock works just fine!)
  • 2 cups of your favorite white wine!  (The rest of the bottle is for your drinking pleasure!)


Directions:

1.  Light your Big Green Egg.  Looking for about 325 degrees for cooking.  We have a Big Green Egg Guru and it works great at keeping our Egg at the right temperature.  Being able to keep the Big Green Egg at 325 is key to this recipe!!!  



2.  Bring Turkey to room temperature before beginning!  Set a stick of butter out to soften as well.  

3.  Open turkey and remove neck and gizzards (Save to the side....I have a trick for better tasting gravy too!)

4.  Rinse your Tom the Turkey in cold water.  Pat dry with a few paper towels.  Sit Turkey on the V-Rack inside the roasting pan till completely dry.  

5.  Next take soften stick of butter and get ready to lather up your Tom the Turkey.  This is important....cover and coat your turkey with the butter.  I place any extra butter into the cavity.  But only after making sure the top of the bird is completely overly buttered.  As thick as you can get it to stay!!!  

6.  Next pour your Chicken or Turkey stock into your roasting pan (not over the Turkey, just under him!)  And add your Wine to the stock!

7.  Last but not least, mix all your seasonings together in a small bowl.  Now sprinkle over your turkey and into your turkey.  Adding any remaining to the stock.  

8.  Place into your preheated Big Green Egg and cook.  About 15 minutes per pound.  This is where the POP mechanism helps.  If you didn't buy one with the Red popper, here are the temperatures you are looking for:  180 degrees deep within the thigh, making sure that the juices run clear, not reddish pink!  If you stuffed the turkey 165 in the center of the stuffing.  

9.  Once you remove your turkey from the grill cover in tinfoil and let stand for 20-30 minutes.  This will continue to cook just a tad more and allow it to cool just enough to be able to carve without burning yourself.  



Gravy hints:
Place the Neck and gizzards in a saucepan with water.  Bring to a boil and let sit for about 10-15 minutes.  Then strain off and save the water that you boiled these in.  I then throw the parts and pieces away.  Set aside and allow to cool to room temperature until the Turkey is done.  

Once the turkey comes off the grill, remove about 1/2 cup of the drippings from the roasting pan.  Take your cooled water that you boiled the neck and gizzards in and place in a shaker cup.  Add about 3-4 tbsps of flour....shake....then add 1/4 tsp of Gravy starter.  I use Kitchen Bouquet Browning and Seasoning Sauce!  Shake this into the flour water mixture.  In a small saucepan add this to the 1/2 cup of drippings from the turkey.  Whisk over low to medium heat until it thickens.  Remove from heat.  Season to taste.  This should have a great seasoned taste already, so be sure to check.  It should have both seasoning taste from the Turkey and from boiling the neck and gizzards.  This is my favorite all time gravy and is always a hit!!!  

FOR ALL MY FRIENDS WITHOUT BIG GREEN EGGS:
Here is how to alter and find yourself with just as juicy and yummy a Turkey as above.  Add one brown paper bag as found in your grocery store.  



Need a stapler too!  Follow the recipe above, BUT leave out the Chicken Stock & Wine (OK, keep the wine, but just drink the whole bottle....you won't need it under your turkey!!!)  Place your buttered and seasoned Turkey into the brown paper bag and staple it shut!  Place bag in your oven safe roasting pan.  Place in your oven set on 350 degrees for whatever your turkey package calls for depending on the weight of your turkey.  Leave to cook, never having to baste!!!  Once timer goes off gently open one end of bag and check with thermometer to make sure Tom the Turkey is done (temps above still correct!)  WaLa!!!  Another great Turkey!!!  (NOTE: Make sure brown bag is not touching top of your oven, on a big bird you may have to lower oven racks as far down as possible.  AND even when it isn't touching you should smell a funny smell in the first 15-20 minutes after it goes into the oven....almost similar to your heat coming on for the first time this year.  Its OK....usually at that point I just turn on oven light to double check all is well.  I have NEVER had an issue and I have cooked my turkey this way for more than 25 years!!!

Now go enjoy your Tom the Turkey.  And have a very Happy Thanksgiving!!!

Enjoy!






Shared this recipe on Semi Homemade Mom's Show and Share!  Check it out!!!

Semi Homemade Mom

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