How to Smoke Turkey on Big Green Egg in 10 Easy Steps

Start by bringing a fresh turkey for 12-24 hours, then pat dry and air dry in the fridge to get crispy skin.

Preparing your Big Green Egg for smoking turkey is key to achieving delicious results. Set up the Big Green Egg with a ConvEGGtor for indirect heat at around 225-250°F, adding wood chunks like apple for smoke.

Season the turkey with compound butter under the skin to enhance flavor and moisture.

Place the turkey over a drip pan inside the Big Green Egg, and monitor internal temperatures carefully. Aim for 165°F in the breast and 175°F in the thigh to ensure safe and juicy meat.

Once done, let the turkey rest before carving to retain its juices.

Use the drippings collected in the pan to make a rich, flavorful gravy.

Keep following these steps, and you’ll master smoking turkey perfectly on your Big Green Egg.

Choose and Prepare Your Turkey for Smoking

Before you start smoking, choose a fresh or fully thawed turkey between 12 to 15 pounds to guarantee even cooking. Avoid pre-brined or enhanced birds, as they can make your turkey too salty. When you want to smoke a turkey, a brined turkey is a great choice because it locks in moisture and flavor.

After brining your turkey in a balanced solution for 12 to 24 hours, rinse it thoroughly with cold water to wash off excess salt. Pat it dry carefully with paper towels. Then, air dry the turkey uncovered in the refrigerator for several hours or overnight.

This step dehydrates the skin, which is key for achieving a crispy, golden finish once you smoke a turkey.

How to Make a Flavorful Turkey Brine

To get your turkey perfectly seasoned and juicy, start by making a flavorful brine. Combine 1 gallon of water with ½ cup brown sugar, 1 cup kosher salt, and the rind of a navel orange. Add herbs and aromatics like rosemary, lemon, onion, and garlic to boost flavor.

For a signature touch, include apple cider vinegar powder, Herbes de Provence, and sage. Fully submerge your turkey in the brine for 12-24 hours to ensure deep seasoning. After brining, rinse well and pat dry.

Ingredient Type	Examples
Sweetener	Brown sugar
Salt	Kosher salt
Citrus & Aromatics	Orange rind, lemon, onion, garlic
Herbs & Spices	Rosemary, sage, Herbes de Provence

Brine and Air Dry Your Turkey for Crispy Skin

Although brining locks in moisture and flavor, rinsing your turkey thoroughly afterward is essential to avoid salty drippings. After soaking your bird in a saltwater brine for 12-24 hours, rinse it well to remove surface salt. Then, pat it dry with paper towels and place it uncovered on a rack in your fridge for 4-12 hours.

This air drying step dehydrates the skin, turning it translucent and parchment-like, which is key for achieving crispy skin when cooking. Using a dry or wet brine with kosher salt and brown sugar works best—avoid pre-injected turkeys for maximum results.

This combination of brine and air drying ensures your smoked turkey stays juicy inside with a beautifully crisp and flavorful outer layer.

Set Up Your Big Green Egg and Drip Pan for Indirect Smoking

When you set up your Big Green Egg for smoking, use the ConvEGGtor with its legs facing up to create the perfect indirect heat zone. Place a sturdy drip pan on the ConvEGGtor before adding the cooking grate. This drip pan catches all the drippings and helps maintain moisture during indirect cooking.

Fill the drip pan with a flavorful mix of chicken stock, white wine, sliced apples, celery, and onion to infuse subtle aromas into your turkey. Position your turkey directly over the drip pan so heat and smoke circulate evenly around the meat. Maintain a steady temperature around 325°F and add wood chunks sparingly for a mild smoky aroma.

This setup ensures your Big Green Egg delivers tender, juicy smoked turkey every time.

Season Your Turkey With Compound Butter and Herbs

Since flavor and moisture are key to a perfect smoked turkey, start by preparing a compound butter blended with BBQ rub, fresh herbs, citrus zest, and a splash of orange juice. Loosen the turkey skin gently and spread this seasoned turkey treasure both under and over the skin for deep flavor and crispiness.

Don’t forget to coat the cavity with a thick layer of compound butter as well to lock in moisture. Refrigerate the buttered turkey uncovered for several hours to dry the skin, ensuring it crisps beautifully during smoking.

Envision this:

Softened butter mixed with fragrant rosemary and thyme
Zesty citrus peeking through the creamy blend
Orange juice adding just the right tang
Herb-speckled butter spread evenly under skin
A golden, crispy skin waiting to be smoked to perfection

This herb-infused compound butter transforms your turkey into a flavorful masterpiece.

Control Temperature and Add Wood Chips for Perfect Smoke

Keep your Big Green Egg steady at 210-220°F to guarantee even cooking and perfect smoke. Choose mild woods like apple or cherry, and add small chunks directly to the hot coals to start the smoke early.

Remember to add wood chunks every hour to maintain a balanced, light smoky flavor without opening the lid too often.

Maintaining Steady Heat

Although controlling temperature can be challenging, you’ll achieve the best smoked turkey by maintaining a steady heat between 225-250°F on your Big Green Egg. Use the dome thermometer to monitor temperature closely and adjust the top and bottom vents to regulate airflow.

This balance ensures consistent heat and rich smoke without flare-ups. Add wood chips or chunks every 30-45 minutes to sustain a mild, steady smoke that infuses your turkey with flavor. Avoid opening the lid too often, as it disrupts temperature and smoke consistency.

Keep vents partially open for steady airflow
Monitor dome thermometer regularly
Add wood chips or chunks periodically
Use quality lump charcoal for even heat
Resist frequent lid openings to maintain smoke and heat

Choosing Smoking Wood

Controlling temperature is only part of smoking a great turkey; selecting the right wood plays a big role in flavor too. You’ll want to choose mild woods like apple or cherry to add subtle smoke flavor without overpowering the meat.

For consistent smoke during indirect cooking, add 1-2 chunks or a small handful of wood chips directly onto the hot charcoal. Soak wood chips in water for 30-60 minutes before adding them; this helps create a longer-lasting, gentle smoke.

Keep the smoke thin and blue throughout cooking to avoid bitterness and ensure a smooth, smokey aroma. As you smoke, replenish wood chips or chunks as needed to maintain a steady stream of smoke, enhancing your turkey’s flavor perfectly.

Timing Wood Chip Adds

When you start smoking your turkey, add 1-2 handfuls of soaked wood chips directly to the charcoal to create a steady smoke. Timing is essential—replenish wood chips every 45 minutes to 1 hour to maintain consistent smoke without overheating. Soak the chips for at least 30 minutes beforehand to maximize smoke and slow burning.

Use a smoker box or foil pouch with holes to control smoke flow and prevent flare-ups. Keep the lid closed as much as possible to stabilize temperature, and adjust air vents to manage any spikes caused by new wood chips. Monitor your turkey’s internal temperature regularly for perfect results.

Damp wood chips steaming gently on hot coals
Wisps of aromatic smoke curling upward
Controlled glowing embers beneath
Air vents subtly adjusted for steady heat
Thermometer needle steady within ideal range

Monitor Internal Temperature for Perfect Doneness

You’ll want to use a digital meat thermometer to keep track of your turkey’s internal temperature as it smokes. Aim for 160°F in the breast and 175°F in the thigh to guarantee it’s perfectly cooked and safe to eat.

Remember to pull the turkey off the heat a few degrees early since the temperature will rise while it rests.

Target Temperature Guidelines

Although smoking times can vary, the surest way to achieve perfectly cooked turkey is by monitoring its internal temperature. When smoking turkey on your Big Green Egg, aim for 165°F in the breast and 185°F in the thigh to guarantee safety and maximum juiciness. Relying solely on time can lead to overcooking or undercooking.

Keep these guidelines in mind:

Check the thickest part of the breast and thigh for accurate readings
Expect carryover cooking to raise temperature by 5°F to 10°F after removal
Use a reliable digital instant-read thermometer for precision
Monitor temperature regularly throughout the smoking process
Avoid guessing—internal temperature is your best doneness indicator

Using a Meat Thermometer

Monitoring your turkey’s internal temperature with a reliable meat thermometer guarantees it cooks perfectly every time. Use a digital meat thermometer like a Thermapen to get accurate readings and insert it into the thickest part of the breast and thigh, avoiding bone contact. This helps you track cooking precisely.

Aim for an internal temperature of 160-165°F in the breast and 170-175°F in the thigh for safe, juicy results. Check the temperature periodically, especially after the estimated cook time, so you don’t overcook or undercook your bird.

Once your turkey hits these target temperatures, remove it from the Big Green Egg. Using a meat thermometer to monitor internal temperature ensures your smoked turkey is perfectly done every time.

Resting After Cooking

Once you remove the turkey from the Big Green Egg, let it rest for at least 30 to 45 minutes to allow the juices to redistribute evenly throughout the meat. During this resting period, the internal temperature will stabilize, ensuring perfect doneness and moistness.

Use a digital meat thermometer to confirm the breast reaches 165°F and the thigh hits 175°F before carving. Cover the turkey loosely with foil to keep heat in without sogging the skin. Avoid slicing too early to prevent the juices from escaping, which leads to dry meat.

Warm, tender turkey resting quietly
Juices evenly flowing back into fibers
Foil tent shielding heat gently
Thermometer confirming safe temperature
Moist, flavorful slices ready to serve

Rest and Carve Your Smoked Turkey Like a Pro

To keep your smoked turkey juicy and flavorful, let it rest for at least 30 to 45 minutes after cooking. During this time, tent the turkey loosely with foil to retain heat without steaming the skin.

When you’re ready to carve, start by removing the legs and thighs. Then, slice along the keel bone to remove the breasts in one piece. Cut the breast meat against the grain into medallions for maximum tenderness.

Step	Action	Tip
1	Rest the turkey	Use foil tent to keep warm
2	Remove legs and thighs	Work gently to keep shape
3	Slice along the keel bone	Remove breasts whole
4	Carve breast medallions	Slice against the grain

This method guarantees your turkey stays moist and looks professional.

Make Delicious Gravy From Your Turkey Drippings

Start by straining your turkey drippings to separate the fat, saving just enough to enrich your gravy. Then, create a golden roux with butter and flour to thicken the sauce perfectly.

Finally, season with herbs and a splash of cream to bring out the rich flavors.

Preparing Drippings For Gravy

Although you’ve just finished smoking your turkey, you’ll want to carefully prepare the drippings to make a rich, flavorful gravy. First, remove the drip pan from the Big Green Egg to avoid over-seasoning. Then, pour the drippings through a fine-mesh strainer into a bowl and let it sit for about 12 minutes.

This allows the fat to separate, making it easier to skim off excess fat from the surface. Use the reserved flavorful liquid as your gravy base before adding a roux to thicken it.

Drippings collected from the roast
Fine-mesh strainer filtering bits
Bowl catching separated liquid
Skimming fat from the surface
Clear, rich base ready for gravy

This process ensures a clean, balanced start for your gravy.

Thickening And Seasoning Tips

Once you’ve skimmed the fat from your turkey drippings, whisk equal parts butter and flour over medium heat to create a golden roux that will thicken your gravy beautifully. Gradually add the strained drippings to the roux while whisking constantly to avoid lumps. Let the mixture simmer until it reaches your desired thickness.

To elevate your gravy, add seasonings like black pepper, sage, or even a splash of wine for depth. Just before serving, whisk in a bit of heavy cream to give the gravy a rich, smooth finish. These simple thickening and seasoning tips guarantee your turkey gravy complements your smoked bird perfectly, turning drippings into a flavorful sauce everyone will love.

Use Leftovers Creatively for Sandwiches and Meat Pies

When you have leftover smoked turkey, you can easily transform it into delicious sandwiches or savory meat pies that make great meals. Shred or dice the smoked turkey to suit your dish. Use the leftovers to create hearty sandwiches with bread, cheese, and your favorite condiments.

Alternatively, fold diced turkey into meat pies with vegetables and gravy wrapped in flaky crusts. You can also add sliced smoked turkey to salads or grain bowls for a smoky protein boost. Incorporate chopped leftovers into soups or stews to enrich the flavor.

Remember to store your smoked turkey leftovers properly in airtight containers—refrigerate for up to four days or freeze for longer storage.

Shredded smoked turkey piled high on crusty bread
Flaky meat pies filled with turkey, veggies, and gravy
Fresh salads topped with smoky turkey slices
Warm, hearty soups enhanced by chopped turkey
Neatly stored leftovers ready for your next meal

Frequently Asked Questions

How Long Does It Take to Smoke a Turkey in the Big Green Egg?

It takes about 30 to 40 minutes per pound to smoke a turkey on your Big Green Egg.

How Many Minutes Does It Take to Cook a Turkey 14 Lbs in a Green Egg or a Kamado?

You’ll need about 180 to 240 minutes to smoke a 14-pound turkey in your Big Green Egg or kamado at 225-250°F.

Keep an eye on temperature to make certain it hits 165°F in the breast and 175°F in the thigh.

How Do You Cook a Christmas Turkey on the Big Green Egg?

Cooking your Christmas turkey on the Big Green Egg is a breeze—just set it up for indirect heat at 325°F, smoke until juicy perfection, and let it rest.

You’ll have a feast that’s worth its weight in gold!

Is It Better to Smoke a Turkey at 225 or 350?

You’ll want to smoke at 225°F for deeper smoky flavor and juicier meat, but it takes longer.

Choose 350°F if you prefer a quicker cook with crispier skin.

It depends on your taste priorities.

Conclusion

Smoking a turkey on your Big Green Egg is as rewarding as watching a sunset—slow, satisfying, and full of flavor. By following these simple steps, you’ll impress everyone with juicy, smoky meat and crispy skin.

Remember to brine, season, and monitor the temperature carefully. Then, let your turkey rest before carving to lock in those delicious juices.

Don’t forget to use those flavorful drippings for gravy and get creative with leftovers. Your smoked turkey feast on the Big Green Egg is just a smoke away!