Big Green Egg Recipe for cooking a turkey
 dinner.
- 10- to 12-pound fresh turkey, or 8 to 10 pound capon
- Melted butter
- Turkey rub
- TURKEY RUB
- 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.
Fire: Ignite the fire in the Big Green Egg. Insert the
thermometer in place. Allow the Big Green Egg to preheat to 400 or 500
degrees, according to manufacturer's directions.
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.
Sprinkle 2 teaspoons of the rub inside the body cavity and
1 teaspoon of the rub inside the neck cavity of the turkey.
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.)
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.
Cover the Big Green Egg 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.
About 1/2 hour before you determine that the turkey is
done, open the lid and brush the bird with the remaining rub-butter.
Use insulated rubber gloves to lift the turkey. Transfer
the bird to a platter and allow it to rest for 20 minutes before
carving.
Makes 10 to 12 servings.
Adapted from a recipe by Steven Raichlen
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