10 Steps to Smoke Turkey on the Big Green Egg
Start by choosing a wet or dry brine to season your fully thawed turkey, then air dry it overnight for crisp skin. Stuff the cavity with herbs for flavor.
Set your Big Green Egg to indirect heat at 325-350°F using the plate setter and a drip pan. Add hardwood chunks for smoke.
Cook until the breast hits 160°F, then rest the turkey before carving. Finish by making gravy from the pan drippings.
Keep going to uncover tips for perfect temperature control and flavor layering.
Decide Between Wet or Dry Brine for Your Turkey
Before you begin smoking your turkey on the Big Green Egg, you need to decide whether to wet or dry brine it. Wet brine means submerging your turkey in a saltwater solution for 12 to 24 hours, which helps the meat retain moisture during smoking.
Dry brine, on the other hand, involves rubbing salt and spices directly on the turkey and refrigerating it uncovered for 24 to 48 hours. This method not only enhances flavor but also leads to crispier skin and less mess.
Both brine techniques improve moisture and taste, but if you want a simpler process with great skin texture, dry brine is your best bet. Make sure your turkey is fully thawed before starting either brining method to ensure safety and effectiveness.
Make a Flavorful Brine With Salt, Sugar, and Herbs
To create a flavorful brine, start by mixing 1 gallon of water with ½ cup of brown sugar, 1 cup of kosher salt, and the rind of a navel orange. Add herbs and aromatics like rosemary, quartered onions, and lemons to enhance the flavor. Stir until sugar and salt dissolve completely.
Submerge your turkey fully in the brine and refrigerate for 12-24 hours. This process guarantees your turkey absorbs moisture and seasonings, resulting in a juicy, flavorful bird when you smoke it.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Brown Sugar | ½ cup | Adds sweetness |
| Kosher Salt | 1 cup | Enhances flavor, tenderizes |
| Navel Orange Rind | 1 rind | Adds citrus aroma |
| Rosemary Sprigs | 3 sprigs | Infuses herbal notes |
| Quartered Lemons | 2 lemons | Adds tanginess |
Air Dry the Turkey to Crisp the Skin Before Smoking
Once you’ve rinsed off the brine, pat your turkey dry with paper towels to remove as much moisture as possible. This step is essential because dry skin crisps better during smoking.
Next, place the turkey on a wire rack over a sheet pan and leave it uncovered in the refrigerator. The dry air in the fridge promotes air drying, which dehydrates the skin and creates that desirable translucent, parchment-like texture.
Air drying for 4 to 12 hours, or even overnight, allows moisture to escape, preventing sogginess and ensuring a perfectly crisp finish when smoked. Avoid covering the turkey during this process, as trapping moisture will hinder the skin’s ability to dry out.
This simple step sets the stage for a beautifully crisped turkey skin on your Big Green Egg.
Season the Turkey and Stuff the Cavity for Extra Flavor
With the turkey skin nicely dried and ready to crisp, it’s time to build layers of flavor by seasoning and stuffing the cavity. Start by applying salt and pepper to both the skin and inside the cavity for essential seasoning that encourages browning. Next, gently loosen the skin and spread a herb and garlic butter rub underneath to keep the meat juicy and flavorful.
Then, loosely stuff the cavity with aromatic ingredients to infuse moisture and subtle sweetness during smoking. Stuff the cavity with sliced apples, lemon halves, and quartered onions for added flavor. Add fresh herbs like thyme, rosemary, or sage inside the cavity for an herbal aroma.
Truss the legs with kitchen twine to secure the cavity and ensure even cooking.
Set Up Your Big Green Egg for Indirect Cooking
Although setting up your Big Green Egg may seem straightforward, proper preparation is key to achieving perfectly smoked turkey. Start by filling the fire basket with high-quality lump charcoal and preheat to around 350°F.
Place the plate setter with legs up inside to create indirect heat, protecting the turkey from direct flames. Add a drip pan filled with flavorful liquids on the plate setter for moisture and enhanced flavor. Position the grill grate above the drip pan for even heat distribution.
Maintain a steady temperature between 325-350°F by adjusting air vents and monitoring with a thermometer.
| Setup Component | Purpose |
|---|---|
| Plate Setter | Creates indirect heat barrier |
| Drip Pan | Adds moisture and flavor |
| Temperature | Ensures consistent cooking |
Choose Wood Chunks to Add Smoky Flavor
When smoking turkey on your Big Green Egg, choose hardwood chunks like hickory or pecan for a rich, smoky flavor. You don’t need to soak the wood—dry chunks create cleaner smoke and better taste.
Start with 2-3 chunks on the hot charcoal and add more if you want a bolder smoke intensity.
Best Wood Types
Choosing the right wood chunks is key to adding a smoky flavor that enhances your turkey on the Big Green Egg. Different wood types create distinct smoke profiles, so picking the right one sets the foundation for delicious results.
Hickory and pecan offer a rich, hearty smoke that deeply flavors your turkey. If you want something milder, fruit woods like apple and cherry add a subtle sweetness that complements the meat beautifully. You can even combine these woods for a layered smoky taste.
- Hickory and pecan for bold, savory smoke
- Apple and cherry fruit woods for mild, sweet smoke
- Mix wood types to create complex smoke flavors
Use 2-3 small wood chunks dry for consistent, clean smoke.
Wood Chunk Preparation
Now that you’ve picked your hardwood chunks like hickory or apple to infuse your turkey with smoky flavor, it’s time to prepare them properly. You can use 2-3 wood chunks per session, breaking them into smaller pieces if you want quicker smoke. Soaking wood chunks is optional—soaked wood delays ignition slightly, while dry hardwood chunks ignite faster.
Place them directly on hot coals or beneath the grate for steady smoke. Avoid adding too many chunks to prevent overpowering your turkey and creosote buildup.
| Wood Type | Quantity per Session | Preparation Tip |
|---|---|---|
| Hickory | 2-3 chunks | Break into smaller pieces |
| Apple | 2-3 chunks | Soaking optional |
| Cherry | 2-3 chunks | Place on hot coals |
| Pecan | 2-3 chunks | Avoid overloading |
Smoke Flavor Intensity
Because the type and amount of wood chunks you add directly influence the smoky flavor, you’ll want to select carefully to match your taste. Use 2-3 dry wood chunks like hickory or pecan placed on hot coals for a subtle smoke flavor intensity. Avoid soaking wood chips beforehand; dry wood produces cleaner, better smoke.
If you prefer a bolder flavor, add extra chunks halfway through cooking. Always maintain a steady smoke—aim for thin, blue smoke instead of thick, billowing clouds—to ensure a balanced smoky taste.
- Choose fruit woods like apple or cherry for a sweeter smoke.
- Use hickory or pecan for a stronger, savory profile.
- Add wood chunks gradually to control smoke flavor intensity.
This approach guarantees a deliciously smoked turkey on your Big Green Egg.
Keep the Big Green Egg at 325-350°F for Even Cooking
You’ll want to keep the Big Green Egg steady between 325°F and 350°F to guarantee your turkey cooks evenly. Managing the vents carefully controls airflow, which helps maintain that consistent temperature.
Make sure to monitor the heat with a reliable thermometer and adjust as needed without opening the lid too often.
Maintaining Consistent Temperature
Keeping your Big Green Egg temperature steady between 325 and 350°F is essential for smoking a turkey evenly. To maintain this consistent temperature, start by preheating the Egg for 15-20 minutes, allowing it to reach the ideal range before placing your bird inside.
Use both the built-in thermometer and an external probe to monitor temperature accurately throughout the cook.
Here’s how you can maintain that steady heat:
- Adjust the vents gradually; open them to raise temperature and close slightly to lower it.
- Avoid opening the lid frequently to prevent temperature drops.
- Check temperature often and make small vent changes to compensate for heat loss.
Managing Airflow and Vents
When you manage the airflow and vents correctly, your Big Green Egg will hold a steady temperature between 325 and 350°F, ensuring even cooking throughout the smoking process. Start by keeping the bottom vent partially open to provide consistent airflow, which is essential for maintaining the right temperature. Adjust the top vent to control oxygen flow; opening it increases heat, while closing it slightly lowers the temperature.
As the heat stabilizes, close the vents gradually to prevent fluctuations. Regularly check and fine-tune both vents throughout cooking to compensate for any temperature changes. By mastering airflow and vent adjustments, you’ll keep your Big Green Egg’s temperature steady, resulting in perfectly smoked turkey every time.
Monitoring Heat With Thermometer
Maintaining a steady temperature between 325°F and 350°F on your Big Green Egg requires careful monitoring with a reliable thermometer. Use a probe thermometer inserted into the thickest part of the turkey’s breast, avoiding bone, to get an accurate internal temperature. Keep an eye on both the built-in dome thermometer and your probe to track ambient and meat temperatures.
This helps you adjust airflow and fuel efficiently, ensuring even cooking. Regularly check the internal temperature with a probe thermometer for precise doneness. Adjust the Big Green Egg’s air vents slightly to stabilize heat.
Replenish charcoal and wood chips to maintain consistent smoking temperature. Consistent monitoring guarantees juicy, perfectly smoked turkey every time.
Check Turkey Temperature for Perfect Doneness
Although the aroma of a smoking turkey is tempting, you need to focus on monitoring its internal temperature to achieve perfect doneness. Insert a digital meat thermometer into the thickest part of the breast and thigh. Remove the turkey once the breast hits 160°F and the thigh reaches 170-175°F.
Remember, the internal temperature will rise slightly during resting, so pull it off a few degrees early. Use temperature probes with remote monitors for real-time checks without opening the lid. Always verify the final internal temperature with a reliable instant-read thermometer before carving to guarantee safety and juiciness.
| Part of Turkey | Target Temperature (°F) |
|---|---|
| Breast | 160 |
| Thigh | 170-175 |
| Resting Rise | Slight increase |
Rest and Carve the Turkey for Juicy Slices
Once your turkey reaches the right temperature, resist the urge to carve immediately. Let it rest for 30 to 45 minutes to allow the juices to redistribute, ensuring every slice stays juicy. Loosely tent the turkey with aluminum foil to keep it warm without soggy skin.
When it’s time to carve, follow these steps:
- Remove legs and thighs first for easy access.
- Slice along the keel bone to remove the breast meat in one piece.
- Cut breast meat across the grain into medallions for tender, juicy portions.
Make Rich Gravy From Pan Drippings
Start by carefully collecting the pan drippings and straining out the fat for a smooth base.
Next, create a golden roux with butter and flour to thicken your gravy perfectly.
Finally, season it with herbs and a splash of cream to make it rich and flavorful.
Collecting Drippings Properly
To make rich gravy from your turkey drippings, first remove the drip pan from the Big Green Egg to avoid any unwanted flavors in your sauce.
Next, carefully pour the drippings through a fine-mesh strainer into a bowl. Let the liquid sit for about 12 minutes to allow fat separation. This step ensures you get a clean, flavorful base.
Here’s how to collect drippings properly:
- Use a fine-mesh strainer to remove solids.
- Let drippings rest for fat separation.
- Skim off excess fat from the surface before using.
Making Roux Base
Although you’ve already strained the turkey drippings, you’ll want to transform them into a rich gravy by creating a roux base. Start by melting 4 tablespoons of butter over medium heat in a saucepan until it bubbles. Whisk in 1/4 cup of flour to form your roux.
Cook it for 2 to 3 minutes, stirring constantly, until it turns golden brown and emits a nutty aroma. Gradually whisk in the strained drippings, adding chicken stock if needed to adjust consistency. Simmer the mixture until the gravy thickens to your liking.
Finally, season with salt, pepper, and herbs like sage or thyme. For a creamier finish, whisk in a splash of heavy cream before serving your delicious smoked turkey gravy.
Seasoning And Finishing
Once you’ve strained the pan drippings and let them sit to separate the fat, carefully skim off the excess fat to create a clear, flavorful base for your gravy.
Next, melt butter in a saucepan and whisk in flour to form a golden roux. Gradually add the strained drippings, whisking constantly to avoid lumps. Simmer until the gravy thickens to your preferred consistency.
Don’t forget to season well with black pepper and sage to enhance the flavor. For a richer touch, whisk in a splash of heavy cream just before serving.
Let the turkey rest while you finish your gravy to lock in juices and serve perfectly moist slices.
- Skim fat for a clear gravy base
- Whisk in seasoning for depth
- Add cream for extra richness
Frequently Asked Questions
How Do You Cook a Christmas Turkey on the Big Green Egg?
You’ll preheat your Big Green Egg to 325-350°F, season or brine your turkey, place it over indirect heat with wood chips, smoke until it hits safe temperatures, then rest it before carving for juicy, flavorful 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 210 to 224 minutes on your Big Green Egg or kamado, roughly 15 to 16 minutes per pound.
Always use a meat thermometer to check for a safe internal temperature.
Is It Better to Smoke a Turkey at 225 or 350?
You’ll get deeper smoky flavor and tender meat smoking at 225°F, but it takes longer.
At 350°F, you cook faster with juicier results and crispier skin.
Choose based on your time and flavor preference.
What Are the Steps to Smoking a Turkey?
Start by seasoning and setting your smoker steady. Smoke slowly, savoring smoky scents. Secure a thermometer, smoke until 160°F, then let it rest.
Slice and serve succulent, smoky turkey satisfying your senses perfectly.
Conclusion
Now that you’ve mastered smoking your turkey on the Big Green Egg, get ready to wow your taste buds with juicy, smoky perfection. Like a painter with a brush, you’ve blended flavors and fire to create a masterpiece. Remember, patience and attention turn raw bird into savory art.
So fire up that Egg, embrace the aroma dancing in the air, and savor every tender, flavorful bite you’ve earned. Smoking turkey on the Big Green Egg is more than cooking; it’s an experience. Your feast of smoked turkey on the Big Green Egg awaits!
