Wayne Yoshida en Barbacoa Barbecue BBQ, ExploreTraveler Travel Foodies, Foodies beBee Brand Ambassador • beBee Affinity Social Network, SL 8/11/2016 · 1 min de lectura · +600

Orange Brined Turkey on the Big Green Egg

Orange Brined Turkey on the Big Green Egg

I thought I’d share my turkey technique before the holidays so people would have a chance to give it a try this year. My secret for a juicy and tasty turkey: Brining. I use the orange brine recipe from Steven Raichlen’s Primal Grill, Season 3. (Orange-Brined Turkey Breast)

First, mix up the brine in a large bucket or container. . . 

Orange Brined Turkey on the Big Green Egg

Truss the bird so it's not flopping around . . . and dunk him or her into the brine for an overnight soak . . 

Orange Brined Turkey on the Big Green Egg


I started late, it is best to brine the turkey for at least 24 hours – I brined for only 12 hours – but it was still moist and tasty!

The Big Green Egg (BGE) cooker is set up for indirect grilling, and a drip pan is placed underneath. Unfortunately, this set up sometimes burns the drippings – I will try using a traditional roasting pan to catch the juices next time. This bird had one of those pop-up doneness indicators – I usually ignore those and test for actual internal temperature.

Orange Brined Turkey on the Big Green Egg

After the first hour, the turkey looked like this . . . 

Orange Brined Turkey on the Big Green Egg

After the second hour, it looked like this. . . 

Orange Brined Turkey on the Big Green Egg

The pop-up indicator said it's done, however, it is not. Total roasting time at 325 degrees F (163 C): About 5 hours. Temperature in the thigh 170 degrees F (77 C).

After the turkey was finished, there was plenty of heat and lump charcoal, so I decided to cook the stuffing in the BGE, too.

Orange Brined Turkey on the Big Green Egg

After a 15 minute rest, time to carve!

Orange Brined Turkey on the Big Green Egg

Yes, this is as tender and juicy as it looks. The mayo-mustard-triple sec dressing that is part of this recipe is very good. I think I will try this with lemons next time.

Orange Brined Turkey on the Big Green Egg

About Wayne Yoshida
Wayne Yoshida is a technical writer and education advocate with sales management experience. Wayne currently works in the alternative fuel vehicle (AFV) industry and has worked for a wide variety of high technology companies, including aerospace and defense,photonics, lasers and opto-mechanics, two-way radio,telecommunications and a non-profit, educational organization. His personal passion for electronics and Amateur Radio opened many doors to some very interesting personal and professional experiences. Working as a ham radio consultant for the NASA Johnson Space Center during Space Shuttle mission STS-9 is his most memorable experience. Connect with him on LinkedInandbeBee, and for a look into his personal passions, follow his blog.



Ako Kasahara 10/11/2016 · #4

#3 Grilled Musubi! That's got to be delicious!

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Wayne Yoshida 9/11/2016 · #3

#1 Maybe grilling musubi - it is really good on a BBQ!

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Alvaro INFANTE SANCHEZ 9/11/2016 · #2

Congratulations "Chef Yoshida" 😉😉

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Ako Kasahara 9/11/2016 · #1

Wow, @Wayne Yoshida, you and your mighty Big Green Egg did it again! What's next? Baking MOCHI for new year?

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