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Eggtoberfest 2000 - Barbecued Turkey
1 - 22lb. frozen turkey
2 Gallons - Water
2 Cups - White Sugar
2 Cups - Kosher Coarse Salt
(follow 1 gal : 1 cup : 1 cup ratio)
Sauce and Gravy - Both the barbecue sauce and gravy recipes first appeared in the November, 1999 edition of Martha Stewart Living. These recipes can be found on Martha Stewart's web site. A link to each recipe is provided below.
Foster's Barbecue Sauce
Tomato Herb Gravy
* Mrs. Puj doubled both recipes for the 22 lb. turkey.
Place the frozen turkey in the refrigerator and thaw. The 22 lb. turkey took 5 days to thaw. (Sunday afternoon to Thursday 6:00 pm)
Prepare the barbecue sauce and tomato herb gravy. Both recipes can be prepared ahead of time and refrigerated.
When thawed, rinse the turkey in cold water and pat dry. Prepare the brine and place the turkey in a large pot or tub with a lid. (we used a 25 qt. plastic tub) and return to the refrigerator for 24 hours. (Thursday 6:30pm to Friday 6:30pm)
Remove the turkey from the brine, rinse in cold water. Clean the tub and return the turkey to the tub.
Pour 4 cups (reserve the rest for serving) of the barbecue sauce on the turkey and into its cavity. Refrigerate overnight. (Friday 7:00pm to Saturday 7:30am)
Remove the turkey from the refrigerator (keep the turkey in the tub) and allow it to start the trek toward room temperature. (1 to 2 hours)
Pizza stone for indirect cook
Ceramic spacers, placed between the pizza stone and drip pan
V-Rack to sit the turkey
Place lump into the BGE to the top of the firebox and light the fire.
While the dome temperature of the BGE comes to 350°F, place the turkey in the V-Rack breast side down and put the V-Rack in the drip pan. Pour the barbecue sauce from the tub onto the turkey. (Use this sauce to baste the turkey). Cover with foil.
When the dome temperature reaches approximately 325°F, place the turkey in the BGE, and allow the dome temperature to rise to 350°F. Roast the turkey at 350°F.
Remove the foil after the initial 45 to 60 minutes. Baste the turkey, and continue basting approximately every 30 minutes until done.
When the turkey reaches an internal temperature of 130°F to 135°F in the breast, flip the turkey to breast side up in the V-Rack and baste.
Continue roasting and basting the turkey until the internal temperature of the breast reaches 160°F to 165°F.
Remove the turkey from the BGE and allow it to rest for 15 to 20 minutes. Carve and serve.
* This turkey roasted in approximately 4 1/2 hours, or around 13 minutes per pound. Plan on 15 minutes per pound. It was just one of those days.
Number of Servings:
Time to Prepare:
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