Mad Max Thanksgiving Turkey on the Big Green Egg | Backyard Smoke Show
When it comes to Thanksgiving, few dishes carry more importance than the turkey. And if you want to deliver a bird that’s juicy, flavorful, and downright legendary, look no further than the Mad Max Thanksgiving Turkey on the Big Green Egg.
Developed by Big Green Egg’s own “Mad Max,” this method combines rich butter, fresh herbs, citrus, and white wine for an unforgettable centerpiece that fills your backyard with the aroma of the holidays. The result is a perfectly browned, tender turkey that’s anything but ordinary.
Ingredients
- Whole turkey (size of your choice)
- Mad Max Turkey Seasoning (or rosemary, sage, and thyme blend)
- 1 bottle of white wine
- 1 pound butter (2 sticks for the turkey)
- 2 onions, quartered
- 2 apples, quartered
- 2 lemons, halved
- 2 oranges, quartered
- Fresh rosemary, thyme, and sage sprigs
- 1 gallon zip-top bag and ice
- Flour (for gravy, optional)
- Roasting pan with v-rack
EGG Setup
Set the Big Green Egg for indirect roasting at 325°F using the convEGGtor. Place a roasting pan under the cooking grid to catch drippings and prevent flare-ups.
Step-by-Step Instructions
1. Prep the Turkey
Rinse and pat the turkey dry with paper towels. Remove the giblets and season the cavity generously with Mad Max Turkey Seasoning.
Stuff the cavity with one small onion, half an apple, one orange (quartered), one lemon (halved), and sprigs of rosemary, thyme, and sage. Arrange the remaining fruit and onions around the outside of the bird in your roasting pan.
2. Make the Butter Paste
In a bowl, mix two sticks of softened butter with two tablespoons of Mad Max Turkey Seasoning (or your herb blend). This will become your flavorful coating.
3. Chill the Breasts
About 20 to 30 minutes before cooking, place a gallon bag of ice over the turkey breasts. This simple trick helps the dark meat and white meat finish cooking at the same time. Remove the ice right before roasting.
4. Season and Butter the Bird
Rub the butter paste liberally over the entire turkey. You can work some under the skin for extra richness, but it’s not required.
5. Add the Wine
Pour half to a full bottle of white wine over the turkey and into the cavity. This adds moisture, depth, and a subtle sweetness to the flavor.
6. Roast on the Big Green Egg
Place the roasting pan on the grill and close the dome. Roast the turkey for about 20 minutes per pound, basting every 20–30 minutes with the pan juices using a bulb baster.
Cook until the internal temperature reaches 160°F in the breast and 180°F in the thighs. Remove from the Egg, cover loosely with foil, and let rest for at least 20 minutes before carving.
Expert Tips
- Use a v-rack in your roasting pan to elevate the turkey for even browning.
- The ice trick helps prevent dry breast meat by slowing down its cooking time.
- Save the pan drippings to make a rich, flavorful gravy—just whisk in a bit of flour and simmer until thickened.
- Add a few chunks of fruit wood to your charcoal for a delicate smoky note that complements the citrus and herbs.
- Pair this turkey with classic Big Green Egg sides like smoked stuffing or cast iron green beans for a complete meal.
Final Thoughts
The Mad Max Thanksgiving Turkey on the Big Green Egg is a showstopper. The combination of herb butter, citrus, and white wine creates layers of flavor that infuse every bite. The Big Green Egg seals in moisture while delivering the perfect golden-brown skin that your guests will talk about long after the plates are cleared.
It’s everything Thanksgiving turkey should be—juicy, aromatic, and cooked with love (and a little smoke).
Video Recipe
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