The Perfect Roasted Turkey


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


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.

30 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.

    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.

    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.

  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?

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