For many years I dreamed of traveling the country learning about barbecue — and now I am privileged to make a living by passing on what I’ve learned. In my two decades of travels I have found endless surprises, but there is always one constant and that’s the passion for food. Over the years I have come to realize that cooking on the Big Green Egg is an experience as much as it’s a way to prepare a meal. The versatility of the EGG seems to bring out the best in cooks no matter what their level. Good home cooks go outside of their normal routine because they see what the EGG is capable of, and then they want to share it with their friends.
For this next installment of my video recipes I’ll show you how to prepare two holiday turkeys — an Injected Cajun Creole Butter Turkey and a Lemon, Pepper and Herb Turkey. The Big Green Egg is all about serving great food for family and friends during the holidays!
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Set EGG for indirect cooking at 325°F/163°C.
Prepare based on specifications below, depending on which turkey you’re making.
Cook turkey for approximately 1.5 hours, or until the internal temperature is 160°F/71°C.
Remove from EGG. Tent with foil and allow to rest for 20-30 minutes.
Cajun Turkey Instructions
Inject turkey with Creole butter in a grid pattern. Rub turkey breast with Creole rub.
Place apple and onion inside turkey and set on grid of EGG.
Lemon and Herb Turkey Instructions
Squeeze lemon juice all over and rub with sea salt and pepper.
Place one bundle of herbs inside turkey and one bundle of herbs on top and set on grid of EGG.