Try one of Dr. Cahn’s favorite recipes on the Big Green Egg!



Big Green Egg Roasted Turkey & Nan’s Homemade Gravy

Ingredient List Gravy

12-15 lb fresh/frozen turkey thawed ¼ cup all purpose flour

2 cups chicken broth 1-2 cups chicken broth

1 stick softened butter Salt

1 TBSP poultry seasoning Pepper

1 apple

1 onion

2 stalks celery

2 carrots

5 strips thick-cut bacon



Heat grill up to 325 *F.  Place a drip pan under the rack that will hold the turkey.  Place 2 cups of chicken broth into drip tray.  

Remove neck and gizzard from the cavity and set aside.  Slice onion and apple into halves and stuff into cavity.  Place carrots and celery into cavity as well.  

Mix butter with poultry seasoning in a small bowl.  Separate the skin from the meat with fingers.  Smear butter mixture between the skin and meat over breasts.  Place the strips of bacon over the top of the turkey.  Place turkey on the grill.  Roast for 15 min per pound or until the internal temperature reaches 165 *F.  

Once the turkey is done remove from grill and cover with foil for 15 minutes.  Remove and discard onion, carrots, celery and apple.  Carve and serve.



Take drippings from the turkey.  Pull off a majority of fat.  Place remaining dripping/scrapings from the drip tray and place in a skillet.  Add flour and stir to form a roux.  Add chicken broth ½ cup at a time and stir continuously until desired consistency is achieved.  Place in a gravy boat and serve with turkey.