Turkey on the BGE

This year, you won’t cook that Christmas turkey in the oven, but on the Big Green Egg. Extra delicious and extra impressive.

Method

Make the herb salt; you can do this a few days in advance if desired. This allows the flavors to blend well. To do this, peel and finely chop the garlic. Strip the needles from the rosemary and the leaves from the thyme, and finely chop them. Mix all the ingredients for the salt and store in a sealed container.

For the stuffing, cut the turkey thigh fillet into cubes and the chestnut mushrooms into slices. In a food processor, blend the remaining stuffing ingredients into a coarsely minced mixture. Fill the cavity of the turkey with the stuffing and truss the turkey with butcher’s twine so that the legs and wings are held firmly against the carcass. Keep the stuffed turkey covered in the refrigerator.

Light the charcoal in the Big Green Egg and heat it, with the convEGGtor, to 160 degrees. In the meantime, brush the turkey with the olive oil and sprinkle it all over with the herb salt. Place the Rectangular Drip Pan on the convEGGtor and put the cooking grid in the EGG. Place the stuffed turkey on it. Insert the probe of the core thermometer into the center of the stuffing and set the core temperature to 67 degrees.

Close the EGG’s lid and let the turkey cook until the desired core temperature is reached; this takes approximately 3 hours. Remove the turkey from the EGG and wrap it in a few layers of aluminum foil. While the turkey rests, prepare and serve the scallops and the cocktail. Serve the stuffed turkey with garnishes of your choice.