So the family heard you have been cooking all kinds of wonderful creations on your Big Green Egg and you've been selected to prepare the turkey for Thanksgiving and/or Christmas. Congratulations. Here's the recipe for success!
Defrosting the Turkey
First you want to defrost the turkey. Then you are going to brine the turkey for 24 hrs. So a 16 lb turkey will need 5-6 days to defrost in the refrigerator.
So if you are cooking on the 24th, you will be brining on the 23rd, so move the frozen turkey from the freezer to the refrigerator on either the 18th or 19th.
1/2 cup of ground or chopped sage leaves
2 whole bay leaves
1 Tablespoon of whole peppercorns
5 large garlic cloves (peeled and mashed)
4 quarts of water
1 cup of salt
Prepare the Turkey:
Remove the turkey from the packaging, remove the neck and giblet bag from the cavity. Rinse the turkey internally and externally and pat dry. Place the turkey in a container large enough to completely submerge the turkey.
Prepare the Brine:
Peel the oranges and lemons - trying to leave as much of the white pith on the fruit as possible.
Bring 1 quart of water to a gentle boil in a 1.5 gallon or larger stock pot. Add all of the ingredients (except of the remaining water). Bring the concentrate back to a boil and then remove from heat and allow it to cool. Once completely cooled add the remaining water.