Butter-Injected Turkey and Sides

Big Green Egg

Thank you to Banner Butter for the butter that was used in this recipe.

PREP TIME

30 Minutes

EGG TEMP

350°F/176°C

COOK TIME

4-8 Hours

SERVINGS

8-12

Ingredients

Main

1 12-14 lbs (0.5 kg) whole turkey
5 oz. (143 g) 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

Buttery Roasted Vegetables

6 whole carrots
1/2 lbs (0.2 kg) red potatoes cut in half
8 oz. (229 g) whole baby Portobello mushrooms
2 zucchinis, cut into 1/2 inch (1 cm) strips
8 oz. (229 g) cherry tomatoes
8 oz. (229 g) green beans
5 oz. (143 g) Fig & Balsamic Banner Butter, melted
2 tablespoons (30 ml) extra virgin olive oil
1/2 tablespoons (8 ml) kosher salt
1/4 tablespoons (4 ml) cracked black pepper
2 tablespoons (30 ml) Worcestershire sauce

Mashed Sweet Potatoes

4 sweet potatoes
2 tablespoons (30 ml) brown sugar
1/2 tablespoons (8 ml) kosher salt
1/2 cups (120 ml) butter

Accessories

Big Green Egg Seasoning, Savory Pecan

Add flavor to any dish by sprinkling Savory Pecan Seasoning on any of your favorite foods before coo...

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Chef's Flavor Injector

Add flavor and juiciness to any roast or poultry baste and tenderize from the inside out! Inject mar...

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convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Instructions

Main

Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

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 splash back from the injector, cover the turkey with plastic wrap and inject the turkey through the plastic wrap.)

Step 3

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.

Step 4

Place on the EGG and cook 3-4 hours or until the internal temperature is 165°F/73°C (white meat) and 185°F/85°C (dark meat). During the cook, cover the turkey with aluminum foil once the skin has the desired color and texture.

Step 5

Remove from the EGG, let rest for 15 minutes. Carve and enjoy!

Buttery Roasted Vegetables

Step 1

Set your EGG up for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Coat the Dutch Oven - Cast Iron 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.

Step 3

Roast for 45 minutes, remove from the EGG and serve.

Mashed Sweet Potatoes

Step 1

Set your EGG up for indirect cooking with the convEGGtor at 350°F/176°C

Step 2

Poke holes in the sweet potato, all over. Bake until soft and skin has blistered – about 50 minutes to an hour.

Step 3

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!

Instructions

Main

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°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 splash back 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/73°C (white meat) and 185°F/85°C (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

Set your EGG up for indirect cooking with the convEGGtor at 350°F/176°C.
Coat the Dutch Oven - Cast Iron 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

Set your EGG up for indirect cooking with the convEGGtor at 350°F/176°C
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!

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