Tenderloin and Turkey Timing???

Unknown

I am planning on a 12 pound turkey and a 5 pound beef tenderloin for christmas dinner. Any advice on how I should prepare these with only one BGE so that they are both equally delicious on the christmas feast table? Turkey or tenderloin cooked first? What do I do with the cooked entre while the other is cooking? And of course, if you have any favorite recipes, I am anxious to read them.[p]TIA[p]Eggcitable One

tember

Eggcitable One,[p]
Brine the turkey a day or two ahead of time, and stuff the cavity with garlic, oranges, onion, etc. I cook at 300 with plenty of wood on board. The beef tenderloin should be tied every 2" with the thin end tied under. Sear in a pan at 4 minutes a side. Throw some jack daniel's chips on the fire and finish her off in the egg. When you get to about 125 call it done and let it sit for at least fifteen min. or so. [p]Good luck.

Unknown

tember,[p]For cooking the tenderloin, are you saying that the searing should be done on the stove top and the dwelling in the egg at 300 after the turkey has been cooked?[p]Thanks for your response![p]E1

tember

Eggcitable,
absolutely,[p]do your turkey on the egg. When you take it off and let it sit you can then transfer your stove top seared beef to the egg at about 400 degrees to finish it off. I use a whole grain mustard mixed with oil, thyme, savoury and salt and pepper as a glaze for the beef before it hits the egg. [p]good eats