Cooking a turkey for Thanksgiving is something everyone should be responsible for at least once in their life. Talk to several different cooks and they all have their own method of cooking a turkey including smoking, frying, baking, and spatchcock. At the end of the day, you want to serve a turkey that is moist, delicious and looks beautiful. This recipe will walk you through roasting a turkey for Thanksgiving on a Big Green Egg. This is not about smoking a turkey, though this does have a hint of smoke flavor. Now sit back, grab a nice glass of Beaujolais nouveau, and enjoy this post for Big Green Egg Thanksgiving Turkey.
Cooking a juicy, flavorful turkey on a Green Egg is easier than you think! With a few simple tips, you can have a perfect holiday bird ready to wow your guests In this comprehensive guide, I’ll walk you through everything you need to know to cook a turkey on a Green Egg, from prep to carving.
Selecting and Preparing the Turkey
Choosing the right size turkey for your Green Egg is key. For the Large Big Green Egg, a 12-16 lb turkey is ideal. Go up to 18 lbs for the XL. Take the turkey out of the package and remove the giblets. Rinse the turkey inside and out, then pat it completely dry.
Next, season the turkey liberally inside and out with a poultry seasoning or rub. I like to use Big Green Egg’s Dizzy Bird rub for great flavor. Slide your fingers carefully under the skin to lift it from the breast meat and rub the seasoning directly onto the meat. This helps it absorb maximum flavor as it cooks.
Some people like to brine or inject their turkey to make it extra moist While brining isn’t mandatory, it can help ensure a juicy bird, especially if you’re smoking it for a long time at low heat An overnight salt and sugar brine is easy to make.
Setting Up the Green Egg
Set up your Green Egg for indirect cooking by placing the convEGGtor in the fire box. Add your charcoal and get it heated up to 325-350°F. For extra flavor, toss in a few wood chunks like apple, cherry, pecan or hickory. The smoke will impart a beautiful aroma and color to the turkey skin.
Once the Green Egg is preheated, place the turkey on a vertical roaster, rib rack or directly on the cooking grate. Use a drip pan underneath to catch the juices for gravy. Stuff the cavity with aromatics like onions, apples, herbs or citrus to infuse it with flavor. Pour a cup or two of chicken broth, wine or water into the drip pan for extra moisture and gravy.
Insert a probe thermometer into the thickest part of the thigh, taking care that it doesn’t touch bone. Keep the thermometer probe inside the turkey while it cooks for monitoring the internal temperature. Close the lid of the Green Egg, with the top and bottom vents wide open.
Cooking Times and Temperatures
For best results, cook the turkey at 325-350°F with the dome thermometer, which should allow the turkey to cook in about 15 minutes per pound. A 12 lb turkey will take around 3 hours, while an 18 lb turkey may need up to 4.5 hours.
Monitor the internal temperature, not the time, to determine doneness. Cook until the probe thermometer in the thigh reaches 165°F. The temperature will continue rising another 5-10 degrees after you pull it off the heat.
If the turkey skin starts browning too quickly, place an aluminum foil tent over it. The Green Egg’s convection heat can cook the skin rapidly. An foil cover shields the skin while allowing the dark meat to continue cooking.
Resting, Carving and Gravy
Once the turkey has reached the target internal temp, remove it from the Green Egg and let it rest for 30-45 minutes. This allows the juices to reabsorb back into the meat.
To make gravy, pour the juices from the drip pan into a saucepan. Skim off most of the fat, then whisk in some flour to thicken it up. Bring to a simmer and season with salt, pepper and poultry seasoning.
Finally, transfer the turkey to a cutting board and carve it up for serving. Slicing against the grain of the meat will ensure the most tender, juicy slices.
Dig in and enjoy your masterfully cooked Green Egg turkey! The smokey flavor and juicy meat are sure to impress.
Turkey Roasting Tips
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For best flavor, rub the seasoning under the skin directly onto the meat.
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Soak wood chunks for 30 mins before use for better smoke.
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Tent turkey with foil if skin browns too quickly.
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Let turkey rest 30-45 mins before carving for juicier meat.
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Use a drip pan to catch juices for gravy.
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Cook to 165°F internal temp, not by time.
Common Turkey Cooking Questions
Can you stuff a turkey on a Green Egg?
It’s not recommended. Stuffing extends the cook time, so the breasts may dry out. Cook stuffing separately in a casserole dish.
What temperature should I cook the turkey?
Cook between 325-350°F for optimal results. Higher heat risks drying out the breast meat.
How long does it take to cook a turkey on a Green Egg?
Figure about 15 minutes per pound at 325-350°F. A 12 lb turkey takes around 3 hours.
What size Green Egg do I need to cook a turkey?
The Large Green Egg can accommodate a 12-16 lb turkey. Go up to 18 lbs with the XL size.
Should I brine or inject a turkey for the Green Egg?
Brining helps ensure a juicy bird but isn’t mandatory. Injecting with a broth marinade also infuses flavor and moisture.
What wood should I use when cooking a turkey?
Fruit woods like apple, cherry and pecan pair wonderfully with poultry. Use just a small handful of chunks.
How do I get crispy turkey skin on the Green Egg?
Cook at 325-350°F and tent with foil if skin browns too fast. Finishing over direct heat also crisps the skin.
Can I roast a frozen turkey on the Green Egg?
Yes, a frozen turkey can be cooked on the Green Egg but it will take significantly longer. Thaw first for best results.
What temperature do you cook a turkey to?
Cook until the thigh reaches 165°F for food safety. Let rest before carving as temp will rise another 5-10 degrees.
Where should I put the thermometer probe in a turkey?
Insert the probe into the thickest part of the thigh, taking care that it doesn’t touch bone for an accurate reading.
Get Started Roasting Your Green Egg Turkey!
Cooking the holiday bird on the versatile Green Egg is a great way to free up your oven while infusing delicious wood-fired flavor. With indirect heat and a few simple tips, you can enjoy a perfect turkey with crispy skin and juicy meat. Brining and seasoning under the skin helps guarantee moistness and flavor. Monitor the internal temperature and allow ample resting time before carving. In no time, you’ll be wowing your guests with your smoked Thanksgiving or Christmas turkey masterpiece. Get ready for the best holiday bird ever straight from your Green Egg!
Big Green Egg Thanksgiving Turkey
Get yourself started with a fresh turkey, Lane’s Signature Brine, and your favorite BBQ rub (I used Dizzy Pig’s Mad Max rub).
Making the brine couldn’t be easier than with Ryan Lane’s new product. The Apple Cider Vinegar gives this brine the perfect flavor profile for the turkey. Just mix 3 cups with 2.5 gallons of water and you are good to go.
Place the turkey in the brine, cover, and refrigerate overnight (12-24 hours).
After 24 hours remove the brined turkey from the bucket and rinse well ensuring all the salt is removed.
Pat the brined turkey dry with paper towels and place back in the fridge for another 24 hours. This will dry the bird’s skin helping you to achieve that crispiness everyone loves.
After 24 hours remove the bird from the fridge while you set up the Big Green Egg. To ensure the breasts cook at the same time as the thighs/legs place a Ziploc bag full of ice on top of the turkey breasts (trust me on this).
Set up your Big Green Egg for indirect cooking using a ConvEGGerator
Pick your favorite BBQ rub for the turkey to add some extra flavor to the skin. Mad Max from Dizzy Pig is a great choice as the flavor profile is built just for turkey with garlic, salt, sugar, and lemon peel.
Rub the outside of your bird with olive oil or with softened butter and then apply the rub.
Use a drip pan on top of the ConvEGGerator filled halfway with chicken stock, white wine, and some aromatics. This will catch all the drippings from the turkey as it cooks and can be used later for the gravy.
Once the Big Green Egg is up to 325° and is stabilized it is time to place the bird inside. Set the turkey on the grilling grate above the drip pan sitting on top of the ConvEGGerator.
You want the bird to measurer 165° in the breast and thigh using a digital thermometer. Check the turkey every hour to measure the temp and baste it with the drippings. This 14-pound bird took 2.5 hours until it was ready. Once it measures 165° pull the turkey off the Big Green Egg and place on a carving board.
Let the turkey rest for 10 minutes before slicing and serving.
How to Cook a Perfect Turkey in a Big Green Egg | Thanksgiving Dinner in the Big Green Egg
FAQ
How long does it take to smoke a turkey on a Big Green Egg?
How do you make turkey skin crispy on Green EGG?
How to set up green eggs for turkey?
Will 20 lb turkey fit on large Big Green Egg?