Check our blog to learn how to spatchcock the juiciest, crispiest turkey or chicken.
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
Brine Ingredients
- 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
Instructions
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. 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. Smoke the turkey until the internal temperature reads 165°F (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.
NOTE: Turkey will cook faster in an EGG due to its design. Cooking it spatchcocked will result in more even cooking.
Mix everything in 1 gallon and add ice to equal 4 gallons when melted. Ask Google for the weight of the ice needed or roughly 3 liters = 1,000 mg of water or 1 KG, so just under 3Kg should be enough ice.
I bring 1 quart water (or less) to a boil to dissolve the salt and sugar plus the other ingredients then add it to the remaining 3 quarts of ice water if I need the brine in a hurry. Otherwise just boil it all 4 QTs then cool it all 4 QTs then add the bird like the recipe. Got a gallon of this recipe cooling in the fridge now.
I made it and just skipped this step. Brine is in the fridge waiting for tomorrow to brine overnight.
How do you add ice to bring brine to one gallon if you start off with 4 quarts of water?
Exactly my question?
I just made the brine to sit over nite before I use it tomorrow to brine overnight until Thursday. I did not want to dilute the mix. And I am going to use a brine bag.
I think the hot water is to dissolve the salt and sugar.