Setup the Big Green Egg with the indirect heat tray (Conveggtor) and the Cooking grid with plenty of chunk charcoal.

Add a few pecan smoking chunks for a light, for a light smoky flavor and to provide a deep brown color to the turkey and a lot of applewood chunks for a light but hearty turkey taste.

Preheat the Green Egg to 350 degrees. 

While the Green Egg is preheating, rub the entire turkey (inside and out) generously with olive oil, ground pepper, Lawry’s Chicken & Poultry Rub, and plenty of minced garlic.

Place the bird on a roasting rack.
While on the roasting rack, stuff the bird with the three oranges and the sprigs of sage, rosemary and thyme.

In the roasting pan (Drip Pan), place the onions, celery, chicken stock and 2 cups white wine. Since you won’t be opening the Big Green Egg to baste the turkey, this liquid is providing the flavor and moisture during the cook to keep your bird moist. 

Now, set the roasting rack in the drip pan and transfer to the preheated Big Green Egg.

Cook the bird for about 4 hours and 40 minutes. Or, until the probe in the breast reaches 165 degrees. This will equal about 14-15 minutes per pound.

Remove all. liquid and vegetables from pan and return turkey and rack to pan. Top with 1/2 c. sliced butter and cover with foil. Let rest for 30 minutes at least before serving.

You can make gravy out of the above mentioned butter drippings added to a prepared package of Pioneer Roasted Turkey Gravy Mix.  Serve hot with meal.