One of the biggest challenges when cooking a Thanksgiving turkey is preventing it from drying out. With the Big Green Egg, say goodbye to this worry forever. The EGG’s ceramic walls and precisely engineered airflow create an oven-like environment, locking in moisture and ensuring that your turkey remains succulent from the first bite to the last. Every bite is an explosion of flavors, and every slice is a testament to the Big Green Egg’s culinary prowess.
As the crisp autumn breeze fills the air and the holiday season approaches, there’s an undeniable sense of anticipation for Thanksgiving – a time when families and friends gather around a table laden with delicious dishes. At the heart of this culinary celebration is the Thanksgiving turkey, a dish that symbolizes warmth, togetherness, and tradition. If you’re looking to grill, roast, smoke, bake, inject, brine or even spatchcock the bird, you’re in search of a foolproof way to take your Thanksgiving turkey from good to extraordinary. Well, look no further because your quest ends here!
Discover how the Big Green Egg transforms a simple meal into a moist, flavorful extravaganza, bringing families together and leaving them craving for more with these recipes below.
Smoking a turkey on a Big Green Egg is a foolproof way to get a moist, flavorful and memorable bird for your Thanksgiving or Christmas dinner With the EGG’s precise temperature control and circulated heat, you can infuse delicious smoky flavor into the meat while keeping it tender and juicy
Follow these simple steps for smoking turkey success on your Big Green Egg:
Choose the Right Size Bird
When smoking a whole turkey on the EGG, you’ll want to pick a bird that fits comfortably within the grilling surface diameter of your particular EGG model.
For reference:
- Small EGG can accommodate up to a 10 lb turkey
- Medium EGG fits a 12-15 lb turkey
- Large EGG holds a 16-18 lb turkey
- XL can smoke turkeys up to 24 lbs.
Allow a few inches of clearance between the turkey and the EGG walls for proper airflow. It’s better to go slightly smaller than cutting it too close.
Brine for Maximum Juiciness
Soaking the turkey in a salt-based brine before smoking infuses flavor and moisture deep into the meat. Dissolve 1 cup salt and 1/2 cup brown sugar per gallon of water, along with any desired herbs and spices. Submerge the thawed turkey in the brine, cover, and refrigerate 12-24 hours.
Rinse well before smoking to remove excess salt. Brining ensures juicy, well-seasoned meat from the surface to the bone.
Prepare the Aromatics
After brining, pat the turkey dry and coat with olive oil. Sprinkle liberally with your choice of poultry seasoning or dried herbs.
Stuff the cavity with halved lemons, onions, oranges and fresh herb sprigs for an incredible depth of flavor The fruit and aromatics will steam and impart their essence to the meat from the inside out.
Set Up the EGG for Smoking
Assemble the EGG with the convEGGtor for indirect heat, and add 2-3 fist-sized wood chunks to your charcoal for real wood-fired flavor. The most popular woods for smoking turkey are hickory, apple, cherry, pecan and mesquite.
Bring the EGG to a steady 250-275 ̊F temperature, ideal for low and slow smoking. Add a drip pan with a wire rack to catch the drippings.
Smoke the Turkey Slow and Low
Place the brined, oiled and seasoned turkey directly on the rack, breast-side up. Maintain the EGG’s temperature between 250-300°F and smoke the turkey approximately 30 minutes per pound, until fully cooked. Insert a meat thermometer into the thickest part of the breast to gauge doneness.
The breast meat should reach 165°F and the dark leg and thigh meat around 185°F. If the skin starts to get too dark during the smoke, loosely tent foil over it to prevent over-browning.
Expect the total smoking time to be 6-8 hours for a full 15-20 lb turkey. The patience pays off in ridiculously moist, tender meat with a smoky crust.
Let It Rest Before Carving
Once the turkey has reached the perfect internal temperature, remove it from the EGG and let it rest uncovered for about 15 minutes. This allows the juices to redistribute through the meat before slicing.
The turkey will continue to cook slightly as it rests, so resist the urge to cut in right away. You’ll end up with more flavorful meat and less juice loss.
Carve and Serve Your Masterpiece
Now just dig in and enjoy your succulent, wood-fired turkey straight from the EGG! The combination of brining, fruit and aromatics, real hardwood smoke, and precise low-temperature smoking makes for an unbeatable holiday centerpiece.
Leftover smoked turkey also makes incredible sandwiches, soups, casseroles and more for days after. Follow these simple tips and you’ll never have dried-out Thanksgiving turkey again.
Tips for the Best Results when Smoking Turkey on the Big Green Egg:
-
Brine 12-24 hours for guaranteed juiciness. Rinse before smoking.
-
Smoke at 250-300°F using indirect heat with the convEGGtor.
-
Allow at least 30 minutes per pound total cook time. Monitor temperature.
-
Use apple, cherry, pecan, hickory or mesquite wood for flavor.
-
Stuff cavity with oranges, onions, lemons and fresh herbs.
-
Let rest 15 minutes before slicing to seal in juices.
-
Use left overs for amazing sandwiches, soups and casseroles.
With minimal effort, you can enjoy incredible smoked turkey with your Big Green Egg. The superior heat retention and precise temperature control gives perfect results every time.
Smoking a turkey is also a great way to free up your oven on Thanksgiving or Christmas day. Impress your family with delicious slow-smoked holiday feasts from your EGG!
The Big Green Egg Experience: Bringing Families Together
Thanksgiving isn’t just about the food; it’s about the shared moments and cherished memories with loved ones. The Big Green Egg adds a unique dimension to this experience, turning cooking into a family affair. Gather around the Egg as you prepare the turkey together, marveling at the aromatic scents wafting through the air. It’s not just a meal; it’s a bonding experience that brings families closer and creates lasting traditions.
Entire Thanksgiving Meal on the EGG
Our recipes are festive, yet simple, and with an EGG, outdoor cooking requires so little effort that you’ll be free to relax with family and friends. As for that turkey, you can cook a whole bird, spatchcock it or roast a breast. You can brine it or inject it, and then smoke or roast it. Check out all of these festive, yet simple, turkey recipe options … and free up room in your oven for other foods.
Smoked Turkey on Big Green Egg | How To Smoke A Turkey BGE with Malcom Reed HowToBBQRight
FAQ
What is the best wood for smoking turkey Big Green Egg?
What’s the best way to smoke a turkey on the grill?
Is it better to smoke a turkey breast at 225 or 250?
How do you smoke a Turkey on a big green egg?
When ready to smoke, soak your wood chips and preheat the EGG to 325°F. Remove the turkey from the brine, pat dry, stuff the cavity with lemon and herbs, and smoke the turkey until it reaches an internal temperature of 165°F. Did you make this recipe? How Long Does it Take to Smoke Turkey on a Big Green Egg?
How do you cook a Turkey in a big green egg?
For the turkey: Prepare your Big Green Egg for indirect cooking at 350° to 375°. Place a drip pan with the 6 cups of water, giblets and neck in between the convEGGtor and the cooking grate. Remove the turkey from the wrapper. Remove all giblets, the neck and anything else in the cavity of the bird.
How do you smoke a Turkey?
The turkey should be brushed with olive oil and seasoned with pepper and garlic powder before it is smoked. Put the turkey on a roasting rack with a drip pan underneath and place the pan in the EGG. For every pound the turkey weighs, you should allow it to smoke for 12 minutes.
How do you cook a big green egg on a grill?
Fire up your Big Green Egg and let it come up to 300 degrees. If you are looking to add smoking wood we would suggest something more subtle for turkey like pecan, apple or cherry. One thing we would advise before putting the turkey on the grill is to tuck the turkey wings behind the neck before putting on the grill.