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A Brined, Big Green Egg® Bird

Before refrigeration, brining was a traditional method of preserving foods, and it has regained popularity in recent years. A brine done properly can add both juiciness and flavor to a classic roasted turkey or one cooked a grill. Brining penetrates food more thoroughly than a marinade can, yielding a moister turkey, so you won’t have to worry about running out of gravy because your bird is dried out! If you can’t stand the heat, get out of the kitchen and cook your bird on a Big Green Egg. Usually the oven is a juggling act of pies, casseroles, and side dishes anyhow! Here’s everything you need to know for a brined turkey cooked on an EGG®.

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