Staying with the official Big Green Egg recipe, here’s what happened for the practice turkey cook itself.
1. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Place turkey in the V-Rack, breast side up.
2. Stuff the turkey with the lemon wedges, the remaining halved garlic head and onion, thyme, sage, and potatoes.
3. Brush the turkey with olive oil and season with pepper and garlic powder.
4. Fill a 1 gallon zip log bag with ice. Lay this over the top of the breasts for 20 minutes or so. Your turkey is done when the thighs are 180F and the breasts are 165F. This acts to give the breasts a lower starting temperature. I’ll get into how this worked practically in another post, but, having done it, you shouldn’t skip this step. This is PFM.
5. Put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. After I took the picture, I inserted a probe thermometer in the breast meat. It sounds an audible alarm when it reaches 165F. Cook for about 2½ hours. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil.
6. The turkey is ready to remove when a pen thermometer reads 165F in the breasts and 180 in the thighs. Remove the entire apparatus from the grill and tent with aluminum foil. Letting the turkey rest for 15 – 20 minutes will let the juices redistribute properly. If you wrap the turkey tightly with aluminum foil and wrap it in a preheated towel, it will keep hot (HOT, not warm) in a cooler for hours. If you aren’t serving it immediately, it will keep in the refrigerator safely for a couple of days. It’s still easier to heat up later if you carve it while it’s hot.