As mentioned in Part 1 of this post, my Egg was in use from sunrise to after sunset. It held 350 all day on one batch of WGWW. The one and only time I had to tweak the vents was when I put on the cold turkey, which I expected. It was so nice not having to babysit my offset smoker. This was an epic post (very long) so I split it into 2 parts. The first part was on the items I baked on the Egg, Here is the link.
I am posting pictures of the 14 pound turkey which I cooked on the Egg including the brine for anyone not familiar with the process., I'm also including two interesting sides which I made indoors while the turkey was cooking. I ran out of time to take prep pictures for the indoor items, so I will post so older pictures from when I made it before. My dishwasher died this week and the replacement doesn't arrive til Tuesday. I needed to stay ahead of the dishes and that is what I did instead of taking pix of the taters and cranberry prep. Thanks to @Little_Steven
for the tip about using plumbing T's as a spacer between the Plate Setter and my drip pan. I had no problem with anything in the drip pan burning.
This turkey recipe from the folks at America's Test Kitchen is one I've been making for 3 years now. It turns out the best turkey I've made and this years version was the best yet. This years was the moistest version yet, I was a bit worried about over smoking the bird so I used 2 rounds of Apple chips vs. chunk and it turned out just right. The only fly in the onitment was the skin. This herb rub always turns out dark skin even burnt in some places-always had. This year was no exception. To my surprise the skin was not particularly crispy. I though 350 would give me a crispy skin. For whatever reason it didn't, but it wasn't the end of the world because no one in my family is really a skin eater. Next year I am going to try a new recipe to see if I can get a lighter crispier skin. But skin aside the meat was the best ever.
TART CRANBERRY DIPPING SAUCE:
A poster on the Barbecue Bible message board posted a link to this dipping sauce and I have been making it for the last four years. It is an Alton Brown recipe and I will post the link below. It is easy to make but there are a few gotchas. 1) The quantity in the recipe makes a ton, I reduced the amount I make by half. 2) The picture on the website looks nothing like the actual dish you make. I know it is correct, because their was a video I watched that came out like mine and not the website pix. 3) READ CAREFULLY. At the end when you put it in a blender it will blow the lid right off the blender. I don't know if gas builds up in the heated cranberries or what. But the first year despite my being warned I didn't hold the lid lightly enough and it blew off and hit the ceiling! Ouch! Last few years I've used an Immersion Blender set in a hole in a plastic bag. The Immersion Blender cuts down the splattering, but there still is some.
The first year I made this sauce I had some canned cranberry around in case people didn't like this as much. Not to worry: Besides dipping their meat in the sauce, they were dipping lots of their other food in it too. I don't even buy the canned stuff any more.
The ingredient are: Cranberries (frozen), ginger ale, orange juice, maple syrup, orange zest & kosher salt.
The ingredients are brought to a boil and then simmered for 45 minutes.
The ingredients are simmered until they reduce by half.
The sauce has been pureed with an Immersion Blender. This process builds up some sort of hot gas in the cranberries see my warning above.
Everyone who has tried it absolutely loves this thick and tasty dipping sauce.
GARLIC MASHED POTATOES:
You may have seen these prep pix in an earlier post-if so scroll down to the turkey pix. If these are new to you, the recipe comes from America's Test Kitchen and the potatoes are made in an interesting way. They are not boiled in water like most mashed potatoes, but instead it is like they are being braised in a butter garlic mixture. They are actually easier ti make than most mashed potato recipes I have tried and everyone loved them.
Simple ingredients: Russet potatoes, sugar, butter, half & half, garlic, salt & water.
First step is to melt some butter and then garlic and sugar are added. The sugar helps the garlic brown a bit.
The potatoes were cut into 1/2" cubes.
When the garlic is cooked the sugar added helps make the garlic start clumping together. The water and heavy cream are added to stop the garlic from cooking.
The potatoes are added and the mixture is brought to a boil and then simmer for 25 minutes until the potatoes are cooked and soft. About every 5 minutes you toss them to get them coated with the liquid.
The potatoes are cooked and soft. The potatoes get mashed and then some additional butter & heavy cream get folded in.