One turkey, cleaned thoroughly
a Small EGG will hold a 4.5 kg turkey or a turkey breast
a Medium EGG will hold an 8.1 kg turkey
a Large EGG will hold a 9 kg turkey
an XLarge EGG will hold two 9 kg turkeys
Your favourite poultry Rub
1 whole onion cut in half
1 stalk celery
2 cups chicken broth, wine or water
Set the EGG up for indirect cooking at 350°F/177°C (use a handful of pecan chips for a light, smoky flavour and to provide a deep brown colour to the turkey).
Spread the rub generously over the outside of the bird. Load the bird onto a vertical turkey roaster or Rib & Roast Rack then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine or water.
Cook for 12 to 15 minutes per 450 g until the temperature in the breast meat is 71°C/ 160°F and the temperature in the thighs is above 77°C/170°F. Reserve the drippings from the drip pan to make gravy.
