Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Bourbon Brined Smoked Spatchcocked Turkey
Chicken & Poultry
Roast
Impress your guests with Bourbon Brined Smoked Spatchcocked Turkey. Juicy, smoky, and infused with rich bourbon flavors, it’s a must-try.
Ingredients
- 1 12-14 lb whole turkey, thawed and spatchcocked
- Big Green Egg Savory Pecan Seasoning
- Smoking wood chips or chunks – we suggest pecan, cherry or apple as their milder flavors complement poultry
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- 4 quarts hot water
- 1½ cups kosher salt
- ⅓ cup brown sugar
- 1 cup bourbon
- 2 oranges, cut into quarters
- 1 lemon, cut into quarters
- ⅓ cup whole peppercorns
- 10 whole garlic cloves
- 2 dried bay leaves
Directions
- At least 12 hours and up to 24 hours before you plan to cook, put the turkey in the brine and weigh it down to keep it completely submerged
- Refrigerate until needed
- Remove the turkey from the brine
- Pat the turkey with paper towels to dry
Season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C
Prior to placing the turkey on the Egg, add the smoking wood chips or chunks
To ensure the perfect temp of the Egg and final temp of the turkey you can use the EGG Genius to monitor the cook
Place turkey, bone-side down, on the EGG and close, keeping the temperature steady at 350°F/176°C
Smoke the turkey until the internal temperature reads 165°F/74°C (will likely take around 2 hours for a 14 pound bird)
Remove the turkey from the Egg cover with foil
- Let rest for about 30 minutes
- Slice and serve
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