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Entire Thanksgiving Meal on the Big Green Egg

by Roger
11/15/2023 01:43:20 P.M.

Cook your whole Thanksgiving Feast using your Big Green Egg. Buttery goodness shines through everything from the turkey to the vegetables and sweet potatoes. Recipe & video credits go to Big Green Egg.

If you plan to cook everything all at once, we recommend an XL EGG with EGGspander kit or a 2XL EGG.

If you have a Large EGG there are some different options:

  • Option 1 - Cook the sweet potatoes first then the Turkey and veggies afterwards. You'll need a Vertical Stainless Steel Turkey Roaster in order to leave sapce for the veggies in the roasting pan. Using this method, you'll need to baste the turkey regularly.
  • Option 2 - Cook the turkey in the Large EGG but the veggies and sweet potatoes in your kitchen oven.

Butter-Injected Turkey

Ingredients:

  • 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
  • Savory Pecan Seasoning
  • Extra virgin olive oil or canola oil
  • Kosher salt

Instructions:

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

Place the turkey on a rectangular drip pan. Pat the turkey dry and coat with oil, season with salt and Big Green Egg Savory Pecan Seasoning. Pull melted butter into the Chef's Flavor 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 (white meat) and 185°F (dark meat). During the cook, cover the turkey with aluminum foil if the skin has the desired color and crispiness but the interior temperature requires more cooking time. Keep the foil loose or the skin will lose it's crispiness.

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

Buttery Roasted Vegetables

Ingredients:

  • 6 whole carrots
  • 1/2 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
  • 1/2 tbsp kosher salt
  • 1/4 tbsp cracked black pepper
  • 2 tbsp Worcestershire sauce

Instructions:

Set your EGG up for indirect cooking with the convEGGtor at 350ºF.

Coat the Big Green Egg 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
  • 1/2 tbsp kosher salt
  • 1/2 cup butter

Instructions:

Set your EGG up for indirect cooking with the convEGGtor at 350ºF.

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!