MAD MAX TURKEY ON THE EGGSPANDER
- 1 Turkey (thawed if frozen) Olive oil
- Dizzy Pig Mad Max Seasoning 32 oz chicken broth
- 1/2 cup brown sugar 1/2 cup sea salt
Mix the salt & sugar with a gallon of water to brine the Turkey overnight in a plastic bag. Place in the refrigerator to brine.
Build a small coal fire in the bottom of the Big Green Egg and then add enough coals to fill the fire box 2/3 full. You will need a remote probe thermometer to cook the Turkey. Place the top section of the eggspander in the Large egg with the small ring facing down. Place your pizza stone on this section. Next add the top large section of the eggspander with the dual cooking grids on it. Place a drip pan full of chicken broth on this section. Next add the large cooking grid for the Turkey to rest on.
(Not using an eggspander instructions: Plate setter feet up on the fire ring. Pan of broth on the plate setter. Cooking grid on top of the plate setter feet.) The advantage of the eggspander is the lowering of the heat deflector (pizza stone) just above the coal fire. This gives a more indirect cooking design to insure an exact temperature at the bird.
Take the thawed or fresh turkey and run your fingers under the skin over the breasts. Lift the skin so that you can rub olive oil on the meat and then liberaly season with the Mad Max seasoning. Rub the rest of the bird (inside & out) with the oil and then liberaly season with the seasoning.
Place onto the cooking grid in the Big Green Egg. Place your remote thermometer into the deepest part of the breast.
When the thermometer reads 150 degrees lay a piece of aluminum foil over the breast to slow its cooking down. This will allow the thigh meat time to catch up with the rest of the bird. When the thermometer reaches 165 degrees remove from the grill and wrap completely in foil. Place in a warm area to rest for 20-30 minutes.
This Turkey was served with turkey sausage / pecan dressing, loaded mashed sweet potatoes, and brown mushroom gravy.