Bering’s Big Green Egg Butterflied Turkey Recipe

ingredients

  • 10-14 LB. Turkey (Kosher or Natural)
  • 2 Cups Soy Sauce
  • 2 Cups Bourbon
  • 1 Cup Brown Sugar
  • 1 Shallot Minced
  • 2 Garlic Cloves Minced
  • ZL Ziploc or Turkey Bag
  • Cooking Oil (Canola, vegetable, grapeseed)

directions

Food Prep:

  1. Use poultry sheers to cut the back from the turkey
  2. In a small saucepan, heat bourbon on low heat for 3-4 minutes
  3. Add bourbon to soy sauce, shallots, brown sugar and whisk together
    1. Allow to cool for about 15 minutes
    2. Reserve about 1 cup for basting
  4. Add turkey to brine and refrigerate for at least 10 hours, or up to 24 hours
  5. Remove turkey from brine and pat dry with paper towels
  6. Place on a cooling rack or aluminum foil wrapped baking sheet
  7. Use a metal skewer or tip of a knife to poke holes in the fat pockets on the skin
    1. This will help render fat and make the skin crisp up faster

BBQ Items:

2 pecan and 2 apple wood chips (if using pecan wood chips)

Meat thermometer or iGrill mini/pro or other monitoring device

Aluminum drip pan

Stainless steel grill

  1. Soak wood chunks and chips for about 15 minutes
  2. Place wood chips in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Set-up:

  1. Fill Egg with charcoal to the first ring
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
    1. This will help the fire spread quicker
  3. Place smoke poach on center of charcoal (if using)
  4. Place 4 wood chunks on outer part of lit charcoal
  5. Place plate setter (legs up) for indirect cooking
  6. Place stainless steel grill on plate setter
  7. Close lid and leave vents open until temperature reaches 350 degrees
  8. Insert meat thermometer or iGrill probe to deepest part of Breast meat, plus another into the deepest part of the thigh
  9. Apply any cooking oil to grill with paper towels
  10. Place the turkey on the grill breast side down
  11. Close the vents enough to maintain temperature of 325-350 degrees
  12. When your probe reaches 120-125 degrees, open the egg and flip turkey over with the breast facing up
    1. Apply reserved marinade with basting brush
  13. Close lid and maintain temperature of 325-350 degrees until turkey probe in breasts reaches 150 degrees
  14. Open top and bottom vents, increase temperature to 400-425 degrees
    1. This will lower your remaining time, plus help to make your skin crisper
  15. When your probe reaches 160 degrees on the turkey breast (175 degrees on the dark meat) pull your turkey off the Egg and let it set or 20-30 minutes
  16. Leave your probe in the meat and keep track of the temperature, as it will keep cooking
  17. Let turkey stand for 20-30 minutes before carving

TIPS:

Make sure to give your turkey about 20-30 minutes before carving to allow the juices to flow back into the meat.

Variations:

  • For a smaller number of guests, a young turkey can be substituted. Adjust cooking times accordingly.
  • Ignore wet brine and use salt only brine. Glaze turkey with your favorite glazes (orange, cranberry).
  • Grilling time can vary, but a 10-14 pound turkey usually takes about 2 – 2 ½ hours

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