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.

Candy Cookie Cake

Celebrate a special occasion with a homemade cookie cake with your favorite candy on the EGG! Print recipe here! 

Ingredients
2-3 types of candy
1 candy for topping
24-36 ounces cookie dough (home made or store bought)
Icing
Aluminum foil

Instructions
Set EGG for indirect cooking at 350°F/177°C with a Baking Stone.
Cover Perforated Cooking Grid with aluminum foil and grease lightly.
If candy isn’t already bite-sized, chop it into bite size pieces. Mix a little more than half the candy with the cookie dough in a big bowl.

Spread on Perforated Cooking Grid. Sprinkle the top with remaining candy.
Out of aluminum foil, make four spheres the size of grapes. Place these on the Baking Stone, then place the Perforated Cooking Grid on top of the foil.

Bake for approximately 25 minutes, or until cookie is golden brown.
Remove from EGG and let cool. Once cool, finish with your favorite icing and candy topping of
choice.

Makes 1 cookie cake.