Few things compare with the enjoyment of a holiday spent with friends, family and a memorable meal prepared on the Big Green Egg. The recipes are festive, yet simple, and with the EGG, outdoor cooking requires so little effort that the host is free to relax and enjoy the day.
This is the year to clear out of the kitchen and make your holiday meal an outdoor, wood-fired one on the Big Green Egg whether you want to bake, roast, smoke, or sear. From cooking appetizers to smoking a turkey to baking desserts, the Big Green Egg is the ultimate cooker for your Thanksgiving feast. With its expansive cooking capacity, you’ll find that you can easily cook your entire Thanksgiving meal on the EGG. Add an EGGspander, and you can cook at different temperatures with different techniques – multi-zone (direct and indirect) and multi-level – all at the same time!
Butter-Injected Turkey and Sides
Ingredients
- 1 12-14 lb. whole turkey
- 5 oz. Roasted Garlic & Herb Banner Butter, melted
- 1 orange, cut into wedges
- 1 sweet onion, cut into wedges
- 1 lemon, cut into wedges
- 2 whole heads of garlic, top cut off
- 3 sprigs rosemary
- 3 sprigs thyme
- 3 sprigs sage
- Big Green Egg Savory Pecan Seasoning
- Extra virgin olive oil or canola oil
- Kosher salt
Instructions
Equipment
Big Green Egg Rectangular Drip Pan
Big Green Egg Chef’s Flavor Injector
Plastic wrap
Method
Set the EGG for indirect cooking with the convEGGtor at 350°F/204°C.
Pat the turkey dry and coat with oil, season with salt, and Big Green Egg Savory Pecan Seasoning. Pull melted butter into the injector and evenly inject the turkey with the butter (to prevent splashback from the injector, cover the turkey with plastic wrap and inject the turkey through the plastic wrap.)
Place half of the onion, one whole head of garlic, half the orange, half the lemon, and two sprigs of each herb inside the cavity of the turkey. Fold the wings back behind the turkey so that they cook evenly. Add the remaining garlic, onion, orange, lemon, and herbs around the turkey in the drip pan.
Place on the EGG and cook 3-4 hours or until the internal temperature is 165°F (white meat) and 185°F (dark meat). During the cook, cover the turkey with aluminum foil once the skin has the desired color and texture.
Remove from the EGG, let rest for 15 minutes. Carve and enjoy!
Buttery Roasted Vegetables Ingredients
- 6 whole carrots
- ½ lb. red potatoes cut in half
- 8 oz whole baby Portobello mushrooms
- 2 zucchinis, cut into ½ inch strips
- 8 oz cherry tomatoes
- 8 oz green beans
- 5 oz. Fig & Balsamic Banner Butter, melted
- 2 tbsp extra virgin olive oil
- ½ tbsp kosher salt
- ¼ tbsp cracked black pepper
- 2 tbsp Worcestershire sauce
Buttery Roasted Vegetables Instructions
Equipment
Big Green Egg Enameled Dutch oven lid
Method
Set your EGG up for indirect cooking with the convEGGtor at 350ºF/177ºC.
Coat the Dutch oven lid with extra virgin olive oil. Place all vegetables into the Dutch oven lid. In a bowl, mix melted butter, Worcestershire sauce, pepper, and salt. Pour evenly over the top of the vegetables.
Roast for 45 minutes, remove from the EGG, and serve.
Mashed Sweet Potatoes Ingredients
- 4 sweet potatoes
- 2 tbsp brown sugar
- ½ tbsp kosher salt
- ½ cup butter
Mashed Sweet Potatoes Instructions
Set your EGG up for indirect cooking with the convEGGtor at 350ºF/177ºC
Poke holes in the sweet potato, all over. Bake until soft and skin has blistered – about 50 minutes to an hour.
Remove from the EGG and let rest for 10 minutes. Peel the skin off and discard. Place in a bowl and mash the sweet potatoes. Add salt, and butter and mix thoroughly. Enjoy!
