The Juiciest Bird You've Ever Made. Guaranteed.
Using a poultry roaster on the EGG will produce the juiciest, most flavorful poultry you've ever tasted! This Ceramic Roaster holds liquid such as fruit juice or beer to add flavor to the poultry.
Why vertical roasting changes everything:
Traditional horizontal roasting has a problem: the bottom of your bird sits in its own juices, getting soggy while the top dries out. Vertical roasting flips the script. Your turkey or chicken stands upright, allowing heat to circulate evenly around the entire bird while gravity pulls juices down through the meat, basting from the inside out. The result? Crispy skin all around and meat so juicy it practically falls off the bone.
The liquid reservoir advantage:
Here's where it gets really good. The ceramic base holds liquid — beer, wine, fruit juice, broth, or your own custom concoction. As your bird cooks, that liquid steams up into the cavity, infusing flavor from the inside while keeping everything impossibly moist. Beer can chicken? This is the deluxe, ceramic, Big Green Egg version.
Flavor infusion ideas:
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Classic beer: Lager or ale for that iconic flavor
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Apple cider: Perfect for fall turkeys and Thanksgiving
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White wine: Elegant and aromatic for chicken
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Citrus juice: Orange or lemon for bright, fresh flavor
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Chicken broth: For maximum savory depth
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Hard cider: Sweet and tangy with a kick
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Custom blend: Mix broth, wine, herbs, and aromatics
Why ceramic construction matters:
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Heat retention: Ceramic maintains steady temperature for even cooking
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Safe at high temps: Won't warp or release chemicals like some metal roasters
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Easy to clean: Non-stick surface wipes clean
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Durable: Built to last through years of holiday birds
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Matches your EGG: Designed specifically for Big Green Egg cooking
Perfect for:
- Thanksgiving and Christmas turkeys
- Beer can chicken (the fancy way)
- Whole roasted chickens any night of the week
- Cornish game hens
- Duck and other poultry
- Any bird you want to come out perfectly
How to use it:
- Set up your EGG for indirect cooking with the convEGGtor
- Fill the reservoir about 2/3 full with your chosen liquid
- Season your bird inside and out
- Place the bird cavity-down over the roaster post
- Cook until internal temperature reaches safe levels
- Let rest before carving — patience pays off!
Pro tips:
- Don't overfill the reservoir — leave room for drippings
- Add aromatics like garlic, onion, and herbs to your liquid
- Use a meat thermometer — internal temp matters more than time
- The drippings in the reservoir make incredible gravy
- Let your bird rest 15-20 minutes before carving for maximum juiciness
- Works beautifully for weeknight chicken, not just holidays
Once you've tasted vertical-roasted poultry from your Big Green Egg, there's no going back. This ceramic roaster turns every bird into a showstopper.
