Mike did the Christmas turkey for my mom on his Big Green Egg. It was a 20-pound turkey, and the instruction booklet says the Egg holds UP TO a 20-pound turkey, so he was a little concerned about fitting it on there, but he needn't have worried. He made a brine out of water, kosher salt, soy sauce, brown sugar, allspice, pepper, and garlic, then let the turkey sit in that for 36 hours.
Mike puts the finishing touches on the bird, right before letting it sit on the Egg for about 3 hours.
Isn't it beautiful?!? Mike cooked the bird on Christmas Eve, but had to leave right before it was done for band practice. He nonchalantly told me to "take it off in about 20 minutes," which is a lot more complicated than it sounds!! What he really meant is that he wanted me to lift a flaming hot broiler pan off a 375-degree smoker, which is full of boiling, popping water and grease, and oh yeah just happens to have a 20-pound turkey on it. No problem, hon! Luckily, my uncle was over for Christmas Eve dinner, and he was more than happy to help out. I wish I had gotten a picture of him almost burning his eyebrows off (he didn't realize you have to "burp" the Egg before you open it all the way)! We got it in the kitchen, despite the dog trying her best to trip my uncle, and wrapped it in foil until the next day:
Do they look like brothers? Not really, but then again they're only related by marriage. My brother and Mike expertly carve the turkey at my mom's house.
The bounty. Beautiful. And delicous!!
Mike followed Smokin Okie's Brining 101 instructions, which can be found at cookshack.com.