Perfect Turkey

Chef Glenn’s Perfect Big Green Egg Turkey


1 cup salt          
½ cup sugar  
Dried and/or fresh herbs
1 quart boiling water
1.5 liters ginger ale
2 gallons cold water

Wondra flour
chicken storck (unsalted is best)

For the brine, combine the salt, sugar, herbs and boiling water in a bowl until the salt and sugar are dissolved.  Add the cold water and ginger ale.  You may need to add some ice to bring the temperature of the brine to below 40°F.

13 lbs Turkey (aprox)
2 sweet onions (chopped)
1 head celery (chopped)
1 bag of carrots (chopped)
1 bulb of garlic (chopped)
Fresh herbs and/or dried herbs
Seasoning of choice
Olive oil
Kitchen twine

Big Green Egg Set-up
Plate setter, disposable aluminum pan, v-rack, smoking chips of choice.
Light your BGE and add smoking chips, if desired, install plate setter with feet up and grill grid on top. Bring to 325°F.

Method of Production
Brine your turkey in a vessel that can keep it cold for at least 8 hours or overnight (I use a cooler).
Combine the chopped vegetables and herbs in a bowl, lightly season, and toss in olive oil.  Remove the turkey from the brine and stuff with half of the vegetable mixture.  Tie turkey.  Coat the turkey lightly with oil and season all over. Put remaining vegetables, turkey neck and contents of giblet package in the aluminum pan and put v-rack in pan.  Put turkey on v-rack with the breast side down.  Add a bit of chicken stock to the pan.  Cook for 15 to 20 minutes per pound. Three-quarters of the way through the cooking process, turn the turkey over with the breast side up.   Baste the turkey every 20 to 30 minutes. Remove when an instant read thermometer is inserted into the joint of the thigh and leg and the internal temperature reaches 165°F.  Let the turkey rest for at least 15 minutes before slicing.
To make the gravy, take the pan with the juices from the turkey and the roasted vegetables and place on stove top over medium high heat. Whisk in enough wondra to thicken the mixture and then thin it back to the desired consistency with the chicken stock.  Bring the gravy to a simmer and cook for 5 minutes and then strain out all the solids using a fine mesh strainer.


For those of you who were at the class here is the addition for the Potatoes:

1  5lb bag    Yukon Gold Potatoes (peeled)
1  pint          heavy cream
1  bulb         elephant garlic (top cut off and wrap bottom in foil, season with s&p, drizzle with oil)
½  stick         butter
Salt and pepper to taste



Add the potatoes to the roasting/drip pan half way through the cooking process as well as placing the garlic in the egg at the same time.  Baste the potatoes and garlic along with the turkey periodically during the next couple hours.  Reduce the heavy cream by half. When turkey is done remove the potatoes, take the garlic out of the skins and mash into a paste.  Add the garlic to the heavy cream.  Mash the potatoes and mix in the butter and some of the cream mixture.  Continue adding the cream mixture until desired consistency.  Adjust seasoning with Salt and Pepper to taste.