The Perfect Roasted Turkey

Ingredients

  • 1 turkey, cleaned thoroughly
  • poultry seasoning
  • 1 whole onion cut in half
  • 1 stalk celery
  • 2 cups chicken broth, wine or water

Instructions

Set the EGG up for indirect cooking with the convEGGtor at 325°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey.

Spread the seasoning generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or Rib and Roasting Rack, then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine, or water.

Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. Reserve the drippings from the drip pan to make gravy.

46 thoughts on “The Perfect Roasted Turkey

      1. I wouldn’t recommend it. I very loosely stuff with a mixture of onion, apple slices, lemon or orange peel, celery, and fresh thyme sprigs. I discard once the bird is done. We make our dressing in a crock pot separately. If I put it on the vertical roaster, I insert a couple of fresh thyme sprigs in the cavity and place to mixture in the drip pan.

      2. Huaser, I cook my 16 to 18lb turkey fully stuffed (bread and sausage stuffing) on the BGE and it comes out great. Since you’re using the BGE like an oven, only better, you can follow any oven based recipe and follow the times for a stuffed bird. Best part about doing it on the egg, is the smokey flavor that gets infused in to the dripping / gravy

    1. Not really a good idea. Stuffing adds to cooking time and may prevent interior from cooking throughly – very dangerous health wise. Or, if u go ahead and cook it throughly, the outside will be overdone.
      #mamasaid

      1. I hear you. Every year I do a 28-30lb Turkey on the Egg… 4 hours and change..And, at temp no higher than 350. Always comes out perfect…Juicy and beautiful mahogany skin.

    1. I have found that if you use the thermometer on the top of the Egg, you are about 50 degrees cooler than the cooking surface. I would set the thermometer towards 275 and let it go from there. I also use a thermometer at the grill surface to let me know where i am at.

    2. Was the bird brined? brined birds cook at 8-9 mins per lb roughly at 325. Also, do you have a therm probe for grill and meat? I have found the gauges on most grills are off so for accuracy buy the probe that measures true on the grill temp and one in the bird (meat) – if you find its cooking faster adjust your air flow.

    3. Same here. Bird was overdone after about 2 hours last year, but still tasted great (just a tad dry). Halving the cook time this year and will see what happens.

    4. Over the last four years I have done a 17, 20, 22 , 24 lb. turkey. Every year it was 3 hours exactly at about 300 degrees. Don’t understand it. I will see today. Happy Thanksgiving!!

  1. I tried this recipe for Thanksgiving with a 20lb. turkey. The turkey cooked in 3 hours and it tasted like it was cooked too fast. I would recommend trying it at 325 so it doesn’t cook too fast

  2. I had about five cups of gravy in the roaster pan which I put through a sieve and then added a handful of ice cubes.

  3. A combination of vegetables and seasoning makes this the perfect roast turkey recipe that is delicious and easy enough for a first timer to make.

    1. Taking food out of the fridge to “warm to room temp” is a dangerous myth from what I have heard, despite the popularity of the myth. Without refrigeration dangerous bacteria can start to grow, and although they will almost surely be killed by cooking, why allow them to grow in the first place? What’s more by the time the outside is anywhere near room temp the interior of your meat is still cold.

  4. This setup worked great, super easy prep and the bird turned out moist and tender. We cooked the stuffing in the turkey. At 14lbs we cooked it 2hr 45min at around 325-350′. Very pleased with the results!

  5. A combination of vegetables and seasoning makes this the perfect roast turkey recipe that is delicious and easy enough for a first timer to make.

  6. I don’t have a convEGGtor, can I still roast my turkey on a rack in a roaster pan without damaging the pan or drying out the turkey?

  7. We’re looking forward to trying this recipe. We smoked the turkey last year and my wife said it was the best she’d ever had. This recipe should be an improvement. However, we’ll also use the Giblet Gravy recipe from the NY Times Best Recipe book, which requires some veggies in the drip pan: chopped onions, carrot, celery, thyme, and some white wine. Will report back on how it worked out.

  8. In this recipe video, I know you save the juice in the drip pan to make the gravy…but can you eat the carrots, onions, and celery from the drip pan? Or does those need to be discarded?

  9. I’m considering trying this with my new BGE for Thanksgiving but I won’t be adding additional wood – my wife isn’t a fan of smoked turkey. Can anyone tell me how smokey it will be using just BGE lump ? thank you

    1. It will have a “hint” of smokiness. Maybe not even perceptible by your bride. But certainly better than oven roasted by a mile!

    2. If you use a wild apple or pecan and just add a small amount, handful at most you won’t get that wood smoke you’d get from the mesquites. Just wet the chips, I am using wild apple chips. Very light and good color.

  10. I have been having great results with a few tips:

    1. Buy a heritage turkey unless you want ONLY white meat. They cost more, but per pound the cost per person is no more than a McDonalds trip.
    2. Marinate for 24-36 hours or even a little more. I use water salty enough to taste like ocean water, a slightly sweet white wine (the whole 750ml bottle, alcohol will all cook off), and a quart of apple cider. Liquid should cover the turkey – a plastic brining bag can make this easier. This also works for chicken.
    3. Buy an injector and use a lot. Vinagarette dressing with peppers (if any) sifted out is very flavorful.
    4. Use a thermostat you can leave in the turkey (green egg one with the remote is best!). Do cook as recommended to internal temp of 165, but remember the bird internal temp will rise by about 15 degrees after it is taken off, so remove from heat when temp rises over 150.

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