Chef Glenn’s Perfect Big Green Egg Turkey
Brine Gravy
1 cup salt Wondra flour
½ cup sugar chicken stock (unsalted is best)
Dried and/or fresh herbs
1 quart boiling water
1.5 liters ginger ale
2 gallons cold water
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 40o F.
Turkey
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 325oF.
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. ¾ 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 165oF. 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 vegetable 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.
