Very Basic Recipe for Turkey on the BGE

Chris Marksberry

Big Green Egg[p]Thanksgiving Turkey[p]10- to 12-pound fresh turkey, or 8 to 10 pound capon
Melted butter
Turkey rub [p]
Turkey Rub[p]4 teaspoons coarse salt (ko- sher or sea)
4 teaspoons sweet paprika
2 teaspoons freshly ground pepper
2 teaspoons ground sage
2 teaspoons dried oregano
1 teaspoon dried thyme
Rub: Put the salt, paprika, pepper, sage, oregano and thyme in a small bowl or jar and stir to mix. [p]Fire: Ignite the fire in the Big Green Egg. Insert the thermometer in place. Allow the BGE to preheat to 400 or 500 degrees, according to manufacturer's directions. [p]Turkey: Remove and discard the trussing clamp if one is holding the turkey legs together. Remove the packet of giblets from the body cavity of the turkey and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the turkey, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. [p]Sprinkle 2 teaspoons of the rub inside the body cavity and 1 teaspoon of the rub inside the neck cavity of the turkey. [p]Brush the outside of the turkey with 2 tablespoons melted butter. Sprinkle the outside of the turkey with 1 tablespoon of the rub. Stir most of the remaining rub, about 2 tablespoons, into the remaining melted butter then set aside. (There may be extra rub to account for differences in sizes of turkeys.) [p]When ready to cook the turkey, open the lid and toss or place the wood chips or chunks on the hot coals. Place the turkey directly onto the grill rack. You do not need a drip pan. [p]Cover the BGE and adjust the damper and the perforated lid so that the temperature maintains a stable heat, about 300 to 325 degrees. Cook the turkey until the skin is a dark golden brown and the meat is cooked through. An instant-read thermometer inserted in the thickest part of the thigh, but not touching the bone should read 170 degrees to 180 degrees. To estimate time, figure 15 minutes per pound. However, let the meat thermometer be your guide. [p]About 1/2 hour before you determine that the turkey is done, open the lid and brush the bird with the remaining rub-butter. [p]Use insulated rubber gloves to lift the turkey. Transfer the bird to a platter and allow it to rest for 20 minutes before carving. [p]Makes 10 to 12 servings.[p]Chris in Pearland, TX