This is the year to clear out of the kitchen and make the Turkey Day holiday meal an outdoor, wood-fired one via the Big Green Egg, no matter whether the desired method is to bake, roast, smoke or sear. From cooking appetizers to smoking a turkey to baking desserts, the Big Green Egg can be the ultimate cooker for Thanksgiving feasts.
Big Green Egg outdoor cooking systems are a popular offering of The Buxton Complex at 1536 Lower Ferry Road in Ewing, New Jersey.
"We're a fourth-generation family business that's been assisting others for 40 years, and we'd be delighted to help everyone get prepared for making an entire Thanksgiving meal on the Egg, if that's the goal," says Kristi Reading, certified Eggspert and managing partner at The Buxton Complex.
Kristi says they also provide outdoor furniture, garden flags and backyard structures, such as swingsets, sheds and garages. For indoors, their quality furniture is available in a variety of woods, finishes and styles. Their storage facility is convenient for both residential and commercial usage. Plus, they have packing supplies, U-Haul rentals and COWs “containers on wheels."
"We're a one-stop shop for all backyard and furniture needs. Our friendly staff can help with any questions from designing a swingset or shed, to picking out the perfect dining room set," she adds.
Roasted Turkey
Ingredients:
- 1 turkey, cleaned thoroughly
- Poultry seasoning
- Citrus or apples for flavoring, if preferred
- 1 whole onion cut in half
- 1 stalk celery
- 2 cups chicken broth, wine or water
- Pecan chips
Instructions:
Set the Egg up for indirect cooking with the convEGGtor at 325°F. Use handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey.
Spread seasoning generously over the outside of the bird. Turkey cavity can be stuffed with citrus, apples and onion, if desired. Load the bird onto a vertical poultry roaster or rib and roasting 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 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F throughout the product. Reserve the drippings from the drip pan to make gravy.
Traditional Stuffing
Ingredients:
- 6 cups day-old white French bread, diced into ½ inch cubes
- 1 cup diced celery
- 1 large sweet white onion, diced
- ⅔ cup finely minced fresh Italian parsley leaves
- 3 tablespoons fresh rosemary, finely minced, discard the stems
- 2 tablespoons fresh thyme, finely minced
- 3 cups chicken broth, divided
- ¼ teaspoon ground pepper, or to taste
- 1 large egg – lightly beaten
- 4 tablespoons butter, divided
Instructions:
One day before, place cubes of dry bread in a large bowl and leave the bread out, covered with a paper towel, to let it dry.
Set the Egg for indirect cooking with a convEGGtor at 350°F; add the cast iron skillet to preheat.
Add 2 tablespoons of the butter in Big Green Egg cast iron skillet. Cook the celery and onion until translucent, but not brown. Remove from the Egg and pour the cooked celery and onion into the bowl with the bread. Add all of the herbs and 2 cups of the chicken broth to the bread mixture. Mix well to combine.
In another small bowl, add the remaining cup of broth and the egg. Whisk lightly to combine. Pour the egg mixture over the bread and mix well. Put the mixture into the cast iron skillet and bake for about 1 hour until lightly browned on top. Right before serving the stuffing, dice the remaining butter and add it to the top to melt. Garnish with fresh thyme and rosemary leaves.
For additional Thanksgiving fixings that can be made outdoors on the Egg, just ask Kristi in-person or by calling 609.771.0274.