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Big Green Egg Turkey

  • 60g salted butter
  • 1 large brown onion, peeled and finely diced
  • 15ml (1 tbsp) fresh sage, chopped
  • 50g toasted walnuts, roughly chopped
  • 60g dried cranberries
  • 1 pkt Ina Paarman Poultry Stuffing
  • 5ml (1 tsp) fresh rosemary, chopped
  • 1 turkey, cleaned thoroughly
  • Poultry seasoning
    Hickory Chips
    1. Combine all the ingredients for the stuffing.
    2. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well.
    3. Stuff the turkey with the the stuffing.
    4. Soak 2 cups of hickory or pecan chips in water for 1 hour.
    5. Set the EGG for indirect cooking at 320°F/120°C, sprinkle smoking chips over charcoal.
    6. Place the turkey on the Roasting Rack in a Drip Pan and cook for up to 2 hours.
    7. Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.