How to Cook Turkey in a Green Egg in 3 Simple Steps
To cook a turkey in your Big Green Egg, start by brining it for 12-24 hours with salt and aromatics. Then pat it dry for crispy skin. This step is essential for juicy, flavorful meat.
Next, set up your Egg for indirect heat at 325°F using a ConvEGGtor. Add wood chunks to infuse the turkey with a rich smoky flavor.
Roast the turkey until the internal temperature reaches 160°F in the breast and 175°F in the thigh.
Finally, let it rest for 30-45 minutes to lock in the juices.
Keep going to uncover more tips for perfect results.
Brine, Dry, and Season Your Turkey for the Big Green Egg
Before cooking your turkey on the Big Green Egg, you’ll want to brine, dry, and season it properly to lock in moisture and enhance flavor. Start by soaking your bird in a wet brine made with 3 cups of Lane’s Signature Brine dissolved in 2.5 gallons of water for 12-24 hours. Add aromatics like apple cider vinegar, sage, and Herbes de Provence to boost flavor.
If you prefer crispy skin, try a dry brine—rub salt and spices directly on the turkey. After brining, rinse thoroughly, then pat dry and air dry uncovered in the fridge for 4-12 hours to dehydrate the skin.
Finally, season the turkey with a poultry rub like Dizzy Pig’s Mad Max for a savory, crispy finish.
Get Your Big Green Egg Ready for Indirect Roasting at 325°F
When you set up your Big Green Egg for indirect roasting, place the ConvEGGtor with its legs facing up to create a barrier between the coals and your turkey. Preheat your Big Green Egg to a steady 325°F to guarantee consistent roasting with indirect heat.
Add 2-3 chunks of hickory wood mixed with lump charcoal for subtle smoke flavor. Place a drip pan filled with aromatics and liquids on the ConvEGGtor beneath the cooking grate.
| Step | Action |
|---|---|
| ConvEGGtor Setup | Legs facing up for indirect heat |
| Preheat | Heat to 325°F |
| Smoke Flavor | Add hickory wood chunks to coals |
| Drip Pan | Fill with aromatics, place on ConvEGGtor |
Keep the lid closed during roasting for temperature control.
Cook the Turkey and Let It Rest for Juicy Results
Although maintaining a steady 325°F on your Big Green Egg is vital, you’ll also want to monitor the turkey’s internal temperature closely, aiming for 160°F in the breast and 175°F in the thigh to guarantee safe and juicy meat. Avoid opening the lid frequently to keep heat and moisture consistent, which helps retain the turkey’s natural juices.
Once your turkey reaches the target temperatures, remove it from the grill and tent it loosely with foil. Let it rest for at least 30 to 45 minutes; this step is essential because it allows the juices to redistribute throughout the meat. Skipping the rest can dry out your turkey, but giving it time will ensure every slice is tender and juicy, making your effort truly worthwhile.
Frequently Asked Questions
How Long to Cook a Turkey on a Green EGG?
You’ll cook a 20-24 pound turkey about 5 to 6 hours at 325°F on your Green Egg.
Use a meat thermometer to guarantee the breast hits 160°F and the thigh reaches 175°F for perfect doneness.
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 in a Green Egg or Kamado for about 210 to 240 minutes (3.5 to 4 hours) at 325°F.
Use a meat thermometer to check for a 165°F breast temperature.
How to Cook a Turkey by Step?
You’ll cook a 14-pound turkey about 13 minutes per pound at 325°F. Start by brining, then roast indirectly with a drip pan.
Monitor temps closely, and rest 30 minutes before carving for juicy perfection.
Is It Better to Smoke a Turkey at 225 or 350?
You’ll get juicier, more flavorful turkey smoking at 225°F, but it takes longer.
Cooking at 350°F speeds things up and crisps skin faster, though you risk drying the meat if you’re not careful.
Conclusion
Now that you’ve brined, dried, and seasoned your turkey, you’re ready to fire up your Big Green Egg. You’ve set it for indirect roasting at 325°F, ensuring even cooking and juicy results.
You’ve cooked your turkey patiently and let it rest perfectly. By following these simple steps, you’ll enjoy a flavorful, tender bird every time.
So, brine it, roast it, rest it—and savor the delicious reward you deserve! Cooking turkey in a Green Egg guarantees a moist and tasty meal that will impress your guests every time.
