How to Smoke Turkey in a Big Green Egg in 3 Simple Steps
Start by brining your turkey for 12-24 hours with water, salt, brown sugar, and herbs to lock in moisture and flavor. Brining is essential for a juicy and tasty smoked turkey.
Next, set up your Big Green Egg for indirect heat by placing the ConvEGGtor, adding charcoal and wood chips, and maintaining a steady 250-275°F.
This setup ensures even cooking and infuses the turkey with that classic smoky flavor.
Finally, smoke the turkey until it hits an internal temperature of 165°F in the breast, then let it rest to keep it juicy and tender.
Keep going for detailed tips you won’t want to miss.
Brine and Season Your Turkey for the Big Green Egg
Before you start smoking your turkey on the Big Green Egg, brining it is essential to lock in moisture and enhance flavor. Prepare a brine with ½ cup brown sugar, 1 cup kosher salt, 1 gallon water, orange rind, and rosemary. Soak your turkey in this mixture for 12 to 24 hours.
After brining, rinse the turkey thoroughly to remove excess salt and pat it dry with paper towels. Then, air dry the turkey uncovered in the refrigerator for 4 to 12 hours to ensure the skin is dry and will crisp nicely when you smoke it.
Next, apply an even layer of poultry rub, rich with garlic, lemon peel, and herbs. Loosely stuff the cavity with sliced apple, lemon, and onion to deepen the seasoning and tie the legs with twine for even cooking.
Set Up the Big Green Egg for Indirect Turkey Smoking
When you set up the Big Green Egg for indirect turkey smoking, place the ConvEGGtor with its legs facing up to create the perfect heat barrier. Fill the firebox with lump charcoal, then add 2-3 chunks of wood chips like hickory or pecan to infuse smoke flavor. Position a sturdy drip pan on top of the ConvEGGtor to catch drippings and add moisture by pouring in stock or wine.
Adjust the top and bottom vents carefully to maintain a steady temperature between 300°F and 350°F, ideal for roasting. Use a grill thermometer to monitor the internal temperature throughout the cook, ensuring consistent heat. This setup creates a controlled indirect environment that smokes your turkey evenly while enhancing flavor and juiciness.
Smoke and Rest the Turkey for Perfect Results
How long should you smoke your turkey to get the perfect flavor and texture? Smoke it in your Big Green Egg at 250-275°F until the internal temperature hits 165°F in the breast and 175°F in the thigh, usually about 30-40 minutes per pound. Add a handful of fruit or hickory wood chips to infuse subtle smoky notes.
During the last hour, spray the turkey skin every 45 minutes to develop a crispy skin. Once done, remove the turkey and let it rest loosely tented with foil for 15-30 minutes. Resting allows the juices to redistribute, ensuring moist meat and making carving easier without losing flavorful juices.
Following these steps guarantees a perfectly smoked, tender turkey with irresistible crispy skin.
Frequently Asked Questions
How Many Minutes Does It Take to Cook a Turkey 14 Lbs in a Green Egg or a Kamado?
You’ll need about 280 to 350 minutes to cook a 14-pound turkey in a Big Green Egg or kamado, smoking it at 325°F.
Use a meat thermometer to guarantee it reaches safe internal temperatures.
How Do You Cook a Christmas Turkey on the Big Green Egg?
You’d roast your Christmas turkey on the Big Green Egg like a medieval feast—set indirect heat at 325°F, use a drip pan with aromatics, monitor temp until 160°F breast, then rest before carving.
This method ensures your turkey is juicy and flavorful. The aromatics in the drip pan infuse the meat with a festive aroma.
Keep the lid closed as much as possible to maintain heat and smoke. Resting the turkey is crucial to let the juices redistribute.
Is It Better to Smoke a Turkey at 225 or 350?
You’ll get deeper smoky flavor and juicier meat smoking at 225°F, but it takes longer.
If you want faster cooking with crispier skin and less smoke, 350°F is better.
Choose based on your time and taste.
What Are the Steps to Smoking a Turkey?
You’ll want to thaw, season, and set your Big Green Egg to 275-300°F.
Smoke the turkey breast side down with wood chips, cook till 165°F, then rest before carving.
It’s a game-changer!
Conclusion
Now, picture pulling your golden, smoky turkey from the Big Green Egg, its aroma wrapping around you like a cozy blanket on a crisp autumn evening. You’ve brined and seasoned it just right, set up the Egg for perfect indirect heat, and smoked it to juicy, tender perfection.
Let it rest, letting those flavorful juices settle. With these simple steps, you’re ready to impress everyone with a mouthwatering turkey that’s as beautiful as it is delicious.
Smoking turkey in a Big Green Egg is a rewarding experience. By following these three simple steps, you ensure your turkey is flavorful, tender, and perfectly smoked every time. Get ready to enjoy a memorable meal with your perfectly smoked turkey from the Big Green Egg!
