I usually just go for it when trying a new recipe or a new way to prepare Turkey for T’Day. This time, with a smaller group coming than normal, I decided to try an approach I read about on the AmazingRibs.com website. If you don’t know it, you should. The recipes have always been a home run. Plus, I really wanted to cook something big on the Big Green Egg (BGE) I got this past summer.

Here’s the link to the smoked turkey recipe: https://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html#cambro

For this trial run, I decided to buy the smallest (11.3lb) fresh, not frozen bird I could find at Whole Foods. It was a Kosher bird, so no brining or salting was needed. The Simon & Garfunkel herb rub was terrific and I’m definitely going to use it on other poultry dishes.

If you don’t have a BGE, the site has instructions for doing the process on a regular grill or in the oven. There’s so much important food science info on this site. Highly recommend spending the time to go through it.

It took only about a half hour to prep and the cook took 2.5 hours. I even took the extra step of “butterballing” the breast meat. Not essential, but when I carved up the breast, it was super juicy and I could see the butter I’d injected.

To me honest, I usually don’t care for turkey. Dark meat is definitely preferred, but overall, I would probably opt out if given the choice. Dry. Bland. Boring. That’s what I expect every time no matter how I prepare it. After confessing this to my wife and dinner guests, I discovered I’m not alone. It was pretty funny to look around the table and find everyone gathered for a meal of turkey that no one was really looking forward to. This bird changed everyone’s minds. Everyone’s.

Do this bird. Forget any other version. The gravy is fantastic too.