Thank you to Banner Butter for the butter that was used in this recipe.
Set the EGG for indirect cooking with the convEGGtor at 350°F/204°C.
Pat the turkey dry and coat with oil, season with salt and Big Green Egg Savory Pecan Seasoning. Pull melted butter into the injector and evenly inject the turkey with the butter (to prevent splash back from the injector, cover the turkey with plastic wrap and inject the turkey through the plastic wrap.)
Place half of the onion, one whole head of garlic, half the orange, half the lemon, and two sprigs of each herb inside the cavity of the turkey. Fold the wings back behind the turkey so that they cook evenly. Add the remaining garlic, onion, orange, lemon and herbs around the turkey in the drip pan.
Place on the EGG and cook 3-4 hours or until the internal temperature is 165°F (white meat) and 185°F (dark meat). During the cook, cover the turkey with aluminum foil once the skin has the desired color and texture.
Remove from the EGG, let rest for 15 minutes. Carve and enjoy!
Buttery Roasted Vegetables Instructions
Set your EGG up for indirect cooking with the convEGGtor at 350ºF/177ºC.
Coat the Dutch oven lid with extra virgin olive oil. Place all vegetables into the Dutch oven lid. In a bowl, mix melted butter, Worcestershire sauce, pepper and salt. Pour evenly over the top of the vegetables.
Roast for 45 minutes, remove from the EGG and serve.
Mashed Sweet Potatoes Instructions
Set your EGG up for indirect cooking with the convEGGtor at 350ºF/177ºC
Poke holes in the sweet potato, all over. Bake until soft and skin has blistered – about 50 minutes to an hour.
Remove from the EGG and let rest for 10 minutes. Peel the skin off and discard. Place in a bowl and mash the sweet potatoes. Add salt, and butter and mix thoroughly. Enjoy!