I was very much looking forward to this year's turkey on my new Big Green Egg. Up until this year I had to choose between 350 degrees and a hint of smoke on the gas grill or 225 degrees and more smoke on the smoker. With the Big Green Egg I would be able to use 350 degree heat to get a crispy skin and any amount of smoke i wanted . In the last few years I have been making a HERB ROASTED TURKEY
from America's Test Kitchen's and it has been the best turkey I'd ever had. I'd also been using an apple brine for a long time now. So with the basics established it was time to cook a turkey on the Egg and see what differences (and hopefully improvements) I would notice. The turkey went on the Egg at 350 and took 3:45 to cook. There were three things I noticed right away: First the turkey had a rather dark skin. This seems to be a characteristic of this particular herp paste rub when it is exposed to smoke. The second was that the skin, to my great surprise, was not particularly crispy. The last was apparent the moment I sliced into it. was that this was the moistest version of this turkey I've ever made. So this was the best version of this turkey (or any other turkey) I've made. I plan to try a different recipe with a different rub/surface treatment for the skin. I'm pretty sure the dark skin is due to the herb paste and I suspect the lack of crispiness of the skin may be the same source. Overall I am while I was a bit surprised by the results, this was the most moist, tender and tasty turkey I've ever turned out.