Thanksgiving 2013: Orange-Brined Turkey and Stuffing
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The gasket on my Big Green Egg finally wore out. After three years, the gasket hardened and had a few “bald” spots.
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Rather than working upside down, I removed the lid portion of the BGE from the hinge assembly.
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The old gasket was scraped off to bare ceramic. Acetone was used to de-grease and clean the surfaces.
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New gasket in place. Easily done in a few minutes.
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3M super strength adhesive (a spray-on contact cement) was used to fasten the gasket to the bottom and top rim. Butcher paper was used to help limit over-spray going into the interior of the BGE.
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My secret for a juicy and tasty turkey: Brining. I use the Orange Brine recipe from Primal Grill, Season 3. (Orange-Brined Turkey Breast)
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The 20-lb hen swimming in the orange brine. I started late, it is best to soak the turkey for at least 24 hours – I brined for only 12 hours – but it was still moist and tasty!
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The BGE is set up for indirect grilling, and a drip pan is placed underneath. Unfortunately, this set up usually burns the drippings – will try using a traditional roasting pan to catch the juices next time. Not this bird has one of those pop-up doneness indicators – I usually ignore those and test for actual internal temperature.
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Pop-up indicator says this is done, however, it is not. Total roasting time at 325 degrees F was 3.5 hours.
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After the turkey was finished, there was plenty of heat and lump charcoal, so I decided to cook the stuffing in the BGE, too.
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