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Every year at Thanksgiving, it’s the same: People who normally cook for two to four find themselves preparing a feast for a crowd. It’s not as easy as it sounds, especially for new cooks taking on the turkey cooking challenge for the first time. It’s a little unfair, actually; you’re not only expected to cook a massive 16-pound main dish, but there are all those side dishes and desserts, too. Talk about pressure!
I started thinking there had to be a better way to get it all done and still produce a tasty meal that would (hopefully) impress my family. After spending all summer working with the Big Green Egg, the wheels in my head started turning: What about a smoked turkey? Everything I’d cooked on my new favorite kamado grill tasted fantastic, and it sounded like a real hands-off way to cook a turkey. Plus, it would free up the oven to make roasted vegetables and all my favorite Thanksgiving casseroles, seriously reducing my stress levels on the big day.
To make sure I could pull off this alternative way to cook a turkey, I put the Big Green Egg to the test. I picked up a couple of cups of hickory wood chips, took a few days to thaw the turkey in the refrigerator, and whipped up my favorite dry brine. How did it turn out? Good enough that I might smoke two next time so I end up with leftovers.
Smoking a turkey on the Big Green Egg is the ultimate way to prepare a moist, delicious bird for your next holiday meal. The EGG’s versatile ceramic design allows you to smoke a turkey low and slow, infusing it with rich, smoky flavor. With a few simple tips, you can master the art of smoking turkey on the EGG.
Why Smoke a Turkey on the Big Green Egg?
There are several advantages to smoking your turkey on a Big Green Egg rather than roasting it in the oven
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Enhanced moisture – The low, indirect heat allows the turkey to cook slowly, keeping it incredibly juicy and tender. The smoke also adds flavorful moisture.
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Incredible smoky flavor – Real wood smoke permeates the turkey, taking its flavor to the next level Apple, hickory, mesquite and other woods impart subtle flavors
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Foolproof cooking – The EGG maintains steady, even heat for perfect cooking without worrying about hot and cold spots.
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Crispy skin – The EGG’s heat circulates around the turkey, crisping up the skin nicely
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Safety – Cooking at a low temperature between 225-275°F eliminates concerns about undercooking.
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Fun presentation – Bring the EGG to the table for a beautiful, interactive turkey carving experience.
With the right techniques, your EGG-smoked turkey will be the star of the show!
Choosing and Preparing the Turkey
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Choose a fresh, natural turkey between 12-18 pounds. Larger birds can dry out and won’t fit in the EGG. Avoid pre-brined or injected birds.
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For maximum moisture and flavor, brine the turkey overnight. Make a simple brine with salt, sugar, herbs and spices. Submerge the turkey, keeping it cold.
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Rinse the turkey after brining, pat it dry and let it air dry in the fridge for 8 hours before smoking. The patted dry skin will crisp up better.
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Rub olive oil all over the turkey and generously season the cavity and under the skin. Popular flavors include smoked paprika, garlic powder, onion powder, salt and pepper.
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Stuff aromatics in the cavity like orange, onion, garlic and fresh herbs. They impart subtle flavor.
Setting Up the Big Green Egg for Smoking
Smoking calls for low, indirect heat with the addition of smoldering wood for flavor. Here’s how to set up the EGG:
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Place the convEGGtor heat deflector in the EGG with the legs facing up.
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Add 2-3 chunks of smoking wood like hickory, apple or cherry. Avoid soaking, just use chunks.
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Heat the EGG to between 225-275°F, your desired smoking temp.
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Maintain this temp by adjusting the air flow and regularly checking. Add a chunk of wood every 45-60 minutes.
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Use a drip pan filled with water, broth or wine under the turkey to add moisture. The liquid will also prevent flare ups.
Smoking Times and Temperatures
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Plan on smoking the turkey for approximately 30 minutes per pound. A 15 lb turkey will take 7-8 hours.
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Maintain a steady temperature between 225-275°F throughout the smoke. Higher temps risk drying out.
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Insert a probe thermometer into the thickest part of the breast, being careful not to touch bone. Smoke until it reaches 165°F.
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The thigh meat will register around 185°F when the breast is at 165°F. Check it with a thermometer too.
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If the skin starts browning too fast, tent foil over it. But remove it later for crisping.
Finishing, Carving and Serving
Follow these final steps for the perfect smoked turkey:
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When the breasts and thighs reach the target temps, remove the turkey from the EGG.
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Let it rest for 15-30 minutes. The juices will redistribute through the meat.
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Carve the turkey and serve it warm. Go for white and dark meat.
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Make gravy from the flavorful drippings in the pan. Whisk in flour to thicken.
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Pair the turkey with traditional sides like mashed potatoes, stuffing, roasted veggies, cranberry sauce and biscuits.
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Bring the EGG to the table for an interactive carving experience, allowing guests to admire your smoking skills!
Smoked Turkey Tips and Tricks
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If using wood chunks, opt for apple, hickory, cherry, pecan or mesquite flavors.
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Maintain an even, steady temperature in the EGG throughout smoking.
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Use a meat thermometer for accuracy. Don’t rely solely on cook times.
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Letting the turkey rest after smoking is crucial for properly finished meat.
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Add broth, wine or water to the drip pan for extra moisture and flavor.
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Carve the turkey immediately after resting so it doesn’t cool down too much.
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Serve the turkey warm, not hot. Enjoy it with traditional holiday sides.
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Refrigerate leftovers within two hours. Reheat gently to preserve moisture.
Common Smoked Turkey Mistakes to Avoid
It’s easy to mess up your first smoked turkey, but learning from others’ mistakes makes perfection easier. Here are some common pitfalls to avoid:
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Skipping the brining step. Brining infuses flavor and moisture.
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Not drying the skin after brining. Wet skin won’t crisp up.
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Cooking at too high a temperature. Stick between 225-275°F.
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Not using a meat thermometer. It’s the only way to confirm doneness.
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Pulling the turkey off too early. Cook to 165°F in the breast.
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Letting the temperature fluctuate. Maintain an even, steady temp.
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Adding too much wood. Use a delicate touch to avoid oversmoking.
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Forgetting to tent the skin if browning early. Prevent burning.
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Skipping the resting period after smoking. This allows juices to redistribute.
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Carving the turkey right away. Waiting 15 minutes makes a difference.
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Failing to make gravy from the flavorful drippings. Don’t waste them!
Troubleshooting Your Smoked Turkey
Despite your best efforts, there may be minor hiccups along the way. Here are some common troubleshooting tips:
Problem: Turkey skin is not crisping up
Solution: Ensure turkey skin is fully dried out before smoking. Rub oil evenly over skin before cooking. Tent foil if skin browns too quickly. Remove tent later to crisp up.
Problem: Turkey breast meat is drying out
Solution: Maintain a steady temperature between 225-275°F. Do not let heat spike. Check breast temp early and tent foil if needed.
Problem: Turkey has a bitter, oversmoked taste
Solution: Use fewer wood chunks and add them less frequently. Target subtle smoky flavor, not an intense smack.
Problem: Turkey is undercooked
Solution: Always use a meat thermometer to confirm temperatures. Cook until 165°F in breast and 185°F in thighs.
Problem: Turkey took much longer to cook than expected
Solution: The size of the turkey, temperature fluctuations and the accuracy of your thermometer can alter cook times. Monitor temps and cook until safe finished temps are reached.
Mastering Smoked Turkey on the Big Green Egg
It may take a couple tries to perfect your smoked turkey, but proper technique and avoiding common pitfalls will help you achieve juicy, flavorful results. Brining, drying the skin, maintaining steady heat, using wood chunks judiciously and monitoring temperatures are keys to success.
Serve an impressive, mouthwatering smoked turkey this holiday season by following this guide. Your guests will be amazed at how juicy and delicious turkey can be when cooked low and slow on the Big Green Egg with fragrant wood smoke!
Step 2: Prepare the wood chips
We always recommend soaking your wood chips.
Wood chips need about an hour to soak. This step isn’t completely required—you could just toss them on the smoker straight out of the bag. But soaking them first produces a higher quality smoke because the wet chips will smolder instead of burn. That gives you longer, denser smoke, and you won’t have to reload them into the smoker as many times during the smoking process.
You only need about two cups of wood chips, and you can choose any type of wood you like. We went with hickory because it has a sweet, bacon-like flavor. Fruit woods (like apple or cherry) are also a good choice here, as is pecan.
Step 4: Add the turkey
Smoke your turkey in a pan to preserve the juices and reduce clean-up.
If you want to make gravy from the turkey drippings, place the turkey in a large roasting pan (it’s always a good idea to first make sure the pan will fit in the smoker). Add in any optional aromatic ingredients for your gravy, like onion, carrot, and celery. Feel free to add the turkey neck to the pan, too, if you plan to make stock with the turkey carcass later.
If you don’t have a roasting pan, you can use a disposable aluminum pan from the grocery store. Alternatively, you can place the turkey directly on the grill grates. Keep in mind that the latter will create more of a mess, and we never like creating more clean-up than we need to on Thanksgiving!
Finish by inserting a probe thermometer into the thickest part of the breast—close to where the meat joins with the breast bone, but not touching the bone itself. Place the turkey on the smoker and close the lid. When the thermometer reaches 165°F (or 175°F if you’re probing the thigh), the bird is done! At these temperatures, the turkey will take about 12 minutes a pound.
Smoked Turkey on Big Green Egg | How To Smoke A Turkey BGE with Malcom Reed HowToBBQRight
FAQ
How long does it take to smoke a turkey on a Big Green Egg?
What temperature do you smoke on the Big Green Egg?
How long does it take to smoke a turkey at 225 degrees?
Is it better to smoke a turkey breast at 225 or 250?