Delicious served with the Traditional Turkey Stuffing or the Croissant Dressing. Try this dish with Better Than Bouillon Premium or Organic Roasted Chicken Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: chicken base, moderate difficulty, main, poultry, roast
| 4 Tbsp | unsalted butter, softened |
| 3 Tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 2 Tbsp | minced garlic |
| 2 Tbsp | garlic powder |
| 1 Tbsp | cracked black pepper |
| 1 tsp | dried thyme |
| 1 tsp | dried oregano |
| 1 | (12-pound) turkey, cleaned |
Preheat Big Green Egg® to 400°F. Set the EGG® for indirect cooking with the plate setter and porcelain grid.
Mix the butter, Roasted Chicken Base, garlic, garlic powder, pepper, thyme and oregano together in a small bowl.
Rub the turkey all over including the cavity with the marinade.
Place the turkey into a grill-proof roasting pan.
Place the roasting pan directly onto the EGG and roast for 1 hour and 45 minutes or until the internal temperature reaches 170°F when checked with an instant read thermometer.
Carefully remove the turkey from the EGG and let rest for 15 minutes before slicing.