“Houston, the Big Green Egg has landed in Indian Wells!” “Roger that. Good luck.”
On Christmas morning I officially became an Egghead, courtesy of Sous Chef. As if he didn’t already have enough sobriquets for me, now he has another. But I am proud to be called an Egghead and all that implies in the context of this extraordinary kamado-style cooker whose lunar lander design and space-age materials allow it to smoke, roast, bake, and grill all manner of meats, vegetables, and fruits. Perfection is not cheap, as Sous Chef found out. But what he did not anticipate was the variety of “essential” Egg-ccessories one could acquire in order to utilize fully all of the Big Green Egg’s faculties. Sous Chef thinks he got “Egged” and there is nothing I can do about it. We Eggheads must stick together and forever explore and acquire the cornucopia of Egg-ccessories.
I took the Big Green Egg for a spin on Christmas Day and cooked a thirteen pound turkey breast. No simple warm-up for me. It was all-in from the first. Wow, what a result! It was my first smoke ring on a piece of meat, and the turkey was moist and tender with a great depth of flavor. Once Sous Chef got the hang of controlling the temperature it was no different than cooking in our oven – only with a deeper, richer color, and taste. I can’t wait to share more Big Green Egg adventures with you in 2016.
- 1 – 12 to 13 pound turkey breast
- 1 stick of butter softened
- ¼ cup Savory Spice Shop California Citrus Rub
- salt and pepper
- 3 celery sticks cut in half
- 2 shallots, peeled
- 2 cups chicken stock
- 8 thyme stems
- 6 rosemary stems
- Preheat Big Green Egg (or oven) to 350 degrees.
- Mix softened butter and California Citrus rub together and rub all over turkey breast and underneath skin of turkey. Season with salt and pepper as desired and place breast on V-Rack. In roasting pan, place the celery, shallots, thyme, rosemary and 2 cups of chicken stock. Place V-Rack with Turkey breast in roasting pan and bake in Big Green Egg (or oven) approximately 15 minutes a pound or 3½ hours to 4 hours, until turkey reaches internal temperature of 165 degrees.
- You can use pan drippings to make a gravy by adding a little flour and salt when the turkey is done roasting.