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So, the granite top finally got installed this week. The gas line for the grill is done. DH needs to connect the LED lighting, and we need to disassemble the Egg and move it to its new niche. Almost done!
This is how we did our turkey last time we hosted:
Thanksgiving went very well - I bought a fresh turkey on Monday night. Kept in the fridge until Wednesday, when we cleaned it, dried it, and put it uncovered in the fridge.
On Thursday morning, I removed it from the fridge at 11 am, and brought it up to room temp. I placed it on a V-rack in a 9x13" pan, and prepared it a la Mad Maxx - onion, lemon, salt and pepper in the cavity. For the paste: 2 sticks of softened butter, chopped thyme and sage, 2 tsp of minced garlic, and then sprinkled with Bone Sucker Sauce. Then I iced the breast for about 30 minutes, while we started the BGE.
The pan - about 8 oz of chicken broth, onion, lemon, and a quartered green apple.
Once the Egg was up to 350, the bird went in, with the previous plan:
- Charcoal 1" below the platesetter, bring temp up to 350 and stabilize. - Platesetter legs up, grate on top. - Roasting pan on grate, with chicken broth, veggies, etc. in the pan - Rack in pan - Turkey on rack, legs to the back of the BGE.
I checked it at 10 minutes to make sure the temp was holding, then let it cook for an hour before I tried basting. In the end, I simply "basted" with chicken broth from the box every 30 minutes.
The 15 lb turkey cooked in 2 hours, 45 minutes. A beautiful bird! Very tasty, and moist too. I'll see if I can attach pics.
Thanks for all the help - we will definitely do this again, since it was great to have the kitchen oven freed up for other foods!