Are you ready for Thanksgiving?

November is almost over and Thanksgiving is not far away! EKKK! Have you thought about how you are cooking a bird?

If you need some new creative ideas for recipes to impress the family on Thanksgiving, you should check out the variety of recipes that are available on our website. Of course all of the recipes have to do with one of our favorite backyard accessory, the barbecue… smoker, grill or bake!

One of Pool World’s favorite recipes is Herb Butter Smoked Turkey on the Big Green Egg!

(Thank you to Big Green Egg for providing amazing recipes!)


16 cups (1 gallon) water

½ cup firmly packed brown sugar

Rind of 1 navel orange

3 sprigs rosemary

1 cup kosher salt

1-1/2 onions

½ garlic head

Herb Butter:

2 sticks of butter (softened)

2 cloves of garlic, minced

2 teaspoons of chopped rosemary

2 teaspoons of chopped sage

2 teaspoons of chopped thyme

1 lemon

Olive oil

½ onion


Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary and salt, the quartered onions, and 1 halved garlic head. Mix until the sugar and salt has fully dissolved.

Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2-1/2 gallon reseal able plastic bag or any container that is large enough to hold the turkey and liquid. Pour the brine over the turkey, making sure it’s completely covered.

Refrigerate for 12 hours, turning occasionally.

When you are ready to smoke, start the EGG and preheat to cooking temperature of 325 to 350 degrees F. Make sure to include the plate setter during the preheating.

Remove the turkey from brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with lemon quarters, and the remaining halved garlic head and onion, thyme, sage and rosemary.

Brush the turkey with melted butter and season the outside with chopped seasonings of rosemary, sage, thyme and garlic.

Place the V-Rack into a drip pan and place the turkey on the V-Rack. Place on preheated EGG, and cook for about 2-1/2 hours, adding flavor chips as wanted or needed. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue to cook till instant read thermometer registers at 165 degrees F.

Leave a Reply

Your email address will not be published. Required fields are marked *