Big Green Egg Thanksgiving with E-konomy Pool Service and Supplies

Give Thanks With A Big Green Egg.

Every year the E-konomy family celebrates Thanksgiving with our version of the Smoked Brinded Turkey – we add bacon! See the recipe and picture below.

20% off Big Green EGGs & EGGcessories!

Smoked Brined Turkey

Print recipe here! 

Ingredients
1 gallon water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
1 garlic head
2 lemons, quartered
1 turkey, approx. 12 lbs
10 sprigs thyme
10 sprigs sage
3 cups chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder

Instructions
Brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and 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 2 1⁄2 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 2 cups of hickory or pecan chips in water for 1 hour.

Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor.

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 remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

**To make the E-konomy version, wrap the turkey with bacon before placing the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Reserve the drippings from the drip pan to make gravy.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.

 

Smoked Brined Turkey

Smoked Brined Turkey

Print recipe here! 

Ingredients
1 gallon water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
1 garlic head
2 lemons, quartered
1 turkey, approx. 12 lbs
10 sprigs thyme
10 sprigs sage
3 cups chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder

Instructions
Brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and 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 2 1⁄2 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 2 cups of hickory or pecan chips in water for 1 hour.

Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor.

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 remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Place the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Reserve the drippings from the drip pan to make gravy.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.

Special Veterans Day Sale, everything on sale from E-konomy Pool Service and Supplies

Veterans Day Sale! November 8th-11th, 15% off storewide. Offer cannot be combined with other advertised offers.

In-stock items only.

Enter to Win A YETI Bundle.
Come in during November to either location to enter to win a Yeti Bundle. The winner will be selected and notified on November 30th.
Do not need to be present to win.

While you are here, enter out drawing to win a FREE YETI bundle! (Drawing will be held Nov. 30th!) $75 value

 

Light The Night

LEUKEMIA & LYMPHOMA SOCIETY
LIGHT THE NIGHT

For the 4th year in a row, E-Konomy Pool Service & Supplies is forming a team for Light The Night and we hope you’ll join us. Our very own co-owner, Steve DeCook, is a Hodgkin’s Lymphoma survivor. Light The Night is The Leukemia & Lymphoma Society’s (LLS) fundraising event that pays tribute and brings hope to thousands of people battling cancers, and to commemorate loved ones lost.

Email bids@e-konomy.com to register to be part of our team or make a donation.