A scrumptious choice for the holidays, especially if your oven space is in high demand!
- 16 cups (1-gallon) water
- 1/2 cup brown sugar, firmly packed
- Rind of 1 navel orange
- 3 sprigs rosemary
- 1 cup kosher salt
- 3 yellow onions, quartered
- 2 heads garlic, halved
- 1 (12-pound) turkey
- 2 lemons, quartered
- 10 sprigs thyme
- 10 sprigs sage
- 1 cup potatoes, chopped
- 1/4 cup olive oil
- Freshly ground black pepper
- Garlic powder
Preparation time 30mins
Cooking time 660mins
Equipment: Plate Setter, hickory chips, V-Rack, 9 X 13-inch Drip Pan lined with aluminum foil, instant read
Preheat the EGG to 350ºF / 177ºC without the Plate Setter.
Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered
onions, and 1 halved garlic head. Mix until the sugar and salt dissolve.
Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.
Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the
brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the
EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and
close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too
quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.
Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.