How to Smoke Turkey in a Green Egg in 5 Easy Steps
To smoke a turkey in your Big Green Egg, start by brining it to ensure juicy, flavorful meat.
Next, season the turkey well and loosely stuff the cavity with aromatics like herbs and onions for added aroma.
Set up your Big Green Egg for indirect heat by using a ConvEGGtor and placing a water pan inside.
Preheat the Egg to about 350°F to get the perfect smoking environment.
Maintain a smoking temperature around 325°F, and monitor the internal temperature closely.
Aim for 160°F in the breast and 175°F in the thigh to ensure the turkey is safely cooked.
Finally, let the turkey rest before carving to lock in the juices.
Keep reading to discover tips that will help you achieve the perfect texture and taste every time.
How to Prepare and Brine Your Turkey for Moist, Juicy Meat
Although it takes some planning, brining your turkey is the key to ensuring moist, juicy meat and flavorful seasoning. You can choose wet brining, which involves soaking the bird fully in a saltwater solution with sugar and herbs for 12-24 hours. This method helps the turkey absorb moisture, resulting in moist meat and a juicy turkey after cooking.
Alternatively, dry brining means rubbing salt and spices on the turkey, including inside the cavity, which enhances seasoning without adding extra saltwater and helps dry the skin. After brining, rinse your brined turkey thoroughly to remove surface salt, then pat it dry and air dry it uncovered in the fridge for 4-12 hours. This step promotes crispy, parchment-like skin while locking in flavor and moisture.
Season and Stuff Your Turkey for Smoking on the Big Green Egg
Once your turkey is properly brined and dried, it’s time to add layers of flavor that will come through during smoking. Start by rubbing the turkey’s exterior with a poultry-specific seasoning, like Mad Max from Dizzy Pig, to create a flavorful, crispy skin on your Green Egg.
Gently loosen the skin and spread herb and garlic butter underneath to boost moisture and infuse herbs deeply into the meat. Loosely stuff the cavity with aromatics—sliced apple, lemon, and onion—to add subtle sweetness and moisture without tight packing.
Next, truss the legs with kitchen twine to maintain the turkey’s shape and keep the aromatics inside while smoking. Monitor the internal temperature carefully, aiming for 160°F in the breast and 175°F in the thigh for perfectly cooked, juicy turkey.
Setting Up Your Big Green Egg for Perfect Indirect Smoking
To set up your Big Green Egg for perfect indirect smoking, start by placing the ConvEGGtor with its legs up to create a barrier between the coals and your turkey, ensuring gentle, even heat. Next, position a water-filled drip pan on top to catch drippings and add moisture. Fill the fire basket with lump charcoal, then add 1-2 cups of wood chips directly onto the hot coals.
Preheat the BGE to 350°F, using vent adjustment to maintain steady temperature control. Place your turkey on the grill grate above the drip pan, ensuring smoke flow circulates evenly. Keep the lid closed during cooking to sustain indirect heat, adjusting vents as needed to stabilize temperature.
This setup guarantees consistent, flavorful smoking every time.
Smoke Your Turkey While Monitoring Temperature and Time
With your Big Green Egg set up for indirect smoking, it’s time to focus on maintaining the right temperature and timing to achieve a perfectly smoked turkey. Keep your grill temperature steady around 325°F to ensure consistent smoke and cooking. Use a probe thermometer to monitor the internal temp in both breast and thigh for accuracy.
Adjust the cooking time based on your turkey’s weight—typically 13-15 minutes per pound. Maintain a steady temperature of about 325°F on your Green Egg. Insert a digital probe thermometer to track internal temperature.
Smoke for 13-15 minutes per pound, modifying as needed. Limit lid openings and replenish wood chips to sustain smoke.
Resting, Carving, and Serving Your Delicious Smoked Turkey
A perfectly smoked turkey deserves a proper rest before carving to keep it juicy and tender. Let it rest for 30 to 45 minutes to allow the juices to redistribute, ensuring each bite stays moist and flavorful.
When carving, start by removing the legs and thighs, then slice along the ribcage to take off the breast in one piece. Use a sharp carving knife for clean, precise cuts, slicing the breast across the grain into medallions.
Serve the dark and white meat separately on a platter to highlight the different flavors. If you want, add gravy made from the drippings to complement the tender meat. Taking your time with resting and carving guarantees a delicious smoked turkey everyone will enjoy.
Frequently Asked Questions
How Do You Smoke a Turkey in a Green Egg?
You smoke a turkey in a Green Egg by preheating it to 275-300°F, seasoning the bird, placing it on the grate with a drip pan, maintaining steady heat, and cooking until the internal temperature reaches safe levels.
Make sure to monitor the temperature regularly to keep it consistent throughout the cooking process.
Use wood chips or chunks for added smoky flavor, and let the turkey rest before carving for the best results.
How Many Minutes Does It Take to Cook a Turkey 14 Lbs in a Green Egg or a Kamado?
You’ll cook a 14-pound turkey about 280 to 350 minutes in a Green Egg or Kamado, averaging 20 to 25 minutes per pound.
Always use a probe thermometer to check for safe, juicy doneness.
How Do You Cook a Christmas Turkey on the Big Green Egg?
You’ll preheat your Big Green Egg to 325°F, season your turkey well, and cook it indirectly with a drip pan underneath.
Smoke for about 13-15 minutes per pound, aiming for 165°F breast temperature.
Is It Better to Smoke a Turkey at 225 or 350?
You’ll want to choose 225°F if you crave tender, juicy meat with deep smoky flavor—but be ready to wait.
If you’re short on time and want crispier skin, 350°F is your go-to, just watch it closely.
Conclusion
Now that you’ve mastered smoking turkey on your Big Green Egg, you’re ready to impress at any gathering. Remember, “good things come to those who wait,” so be patient as you monitor temperature and time for that perfect, juicy bird.
With proper prep, seasoning, and resting, you’ll serve up a smoky, tender turkey everyone will love. Fire up your smoker, follow these steps, and enjoy the delicious rewards of your effort!
By following these tips for how to smoke turkey in a Green Egg, you ensure a flavorful and moist result every time. Smoking turkey on a Big Green Egg combines tradition with ease, making your feast truly memorable.
