How to Smoke a Juicy, Flavorful Turkey in a Big Green Egg

Smoking a turkey in a Big Green Egg is a foolproof way to get a moist, delicious bird with incredible smoky flavor. As an avid Big Green Egg user, I’ve smoked many turkeys over the years and developed some tips and tricks for getting the best possible results. In this article, I’ll share everything you need to know to smoke a turkey in a Big Green Egg.

Why Smoke a Turkey in a Big Green Egg?

There are several reasons why the Big Green Egg is the perfect vessel for smoking turkey:

• Consistent temperature control – The ceramic construction holds heat extremely evenly, allowing you to maintain a steady low temperature for low and slow smoking This prevents the turkey from drying out

• Infuses smoke flavor – Exposing the turkey to hours of smoky air permeates it with delicious flavor you just can’t achieve with roasting alone

• Moist and juicy meat – Slow smoking condenses moisture in the skin so the meat stays incredibly juicy.

• Crispy skin – The high radiant heat from the charcoal crisps up the skin beautifully at the end for added texture

• Room to cook a large bird – Even a medium Big Green Egg can accommodate a good sized turkey up to 18 lbs.

Simply put, smoking is the very best way to get tender, juicy turkey with Bark-like crispy skin and intense smoky flavor. Let’s look at how to do it right.

Step 1 – Choose Your Turkey

• For the most flavor and juiciest meat, look for a fresh, free-range turkey, ideally between 12-18 lbs to fit in a medium or large Big Green Egg.

• Kosher, organic, pasture-raised, and heritage breed turkeys also have excellent flavor.

• Thaw frozen turkey for at least 3 days in the fridge in its original wrapper. This helps retain moisture.

• Don’t brine an already brined turkey like a Butterball! It will be over-salted.

Step 2 – Prep Your Turkey

• Remove giblets from the cavity. Reserve for gravy or another use.

• Rinse turkey under cold water and pat dry with paper towels.

• Rub the skin all over with canola oil. This helps crisp the skin.

• Generously season the inside cavity with salt and pepper.

• Stuff the cavity with quartered onions, halved lemons, fresh herbs, and garlic cloves. This infuses wonderful flavor.

• Tie the legs together with butcher’s twine to hold shape for even cooking.

• Let turkey sit at room temperature for 1 hour before smoking to reduce overall cook time.

Step 3 – Prep the Big Green Egg

• Assemble the EGG: Place the conveggtor legs down on the charcoal grate. Put a drip pan on top filled with 1 in. of water. This will add moisture.

• Add 2-3 fist sized chunks of smoking wood like apple, cherry, pecan or hickory for flavor.

• Light charcoal in a chimney starter. Once fully lit, carefully pour over unlit charcoal in EGG to establish an even bed of hot coals.

• Install the cooking grates. Close the lid and open all vents fully to let the EGG heat up.

• Once temperature reaches 225°F, close the bottom vent halfway to hold the heat. Add more charcoal and wood chunks as needed to maintain 225°F.

Step 4 – Smoke the Turkey

• Place turkey breast side up on the cooking grates directly over the drip pan.

• Maintain a temperature of 225°F as closely as possible by adjusting top and bottom vents. Add more charcoal every 45 mins to 1 hour.

• Smoke the turkey for approximately 30 minutes per pound, until breast meat reaches 165°F and thighs reach 185°F on a meat thermometer. For a 15 lb turkey, this will take about 7-8 hours.

• Check turkey hourly and add more smoking wood chunks. Don’t let smoke die down or the flavor won’t penetrate.

• If skin starts browning too fast, tent lightly with foil.

• Let turkey rest for 30 minutes before carving to allow juices to redistribute.

• Serve smoked turkey warm with your favorite sides! It also makes phenomenal leftovers.

Turkey Smoking Tips & Tricks

Follow these tips for the very best results when smoking a turkey in the EGG:

• Injecting the turkey with a salt brine helps keep it incredibly moist during the long, slow cook.

• Adding a water pan filled with wine, broth or juice adds even more moisture and flavor.

• Rubbing the skin with baking powder before smoking helps it get extra crisp.

• Setting up the EGG the night before makes it easier to hold a steady low temperature.

• Use an automatic temperature controller like the Flame Boss for most hands-off control over temps.

• Monitor the bird’s temp closely towards the end so it doesn’t overcook.

• Letting the turkey rest before slicing makes all the difference in juiciness.

Sample Smoking Schedule

Here is an approximate timeline when smoking a 15 lb turkey at 225°F:

• 6:00 am – Light charcoal chimney starter
• 6:30 am – Pour lit coals into EGG, assemble for smoking, stabilize at 225°F
• 7:00 am – Place seasoned turkey in EGG breast side up
• 9:00 am – Add charcoal and smoking wood chunks
• 12:00 pm – Add charcoal and wood chunks
• 2:30 pm – Check breast temp (165°F target)
• 3:00 pm – Breast at 165°F, remove turkey, tent with foil
• 3:30 pm – Allow to rest 30 minutes
• 4:00 pm – Carve turkey and serve

The total smoking time will vary a bit depending on the exact size of your turkey. But following this schedule will ensure you get perfectly smoked meat at the proper internal temperature.

Make Amazing Leftovers

A smoked turkey makes for incredible leftovers. Here are some of my favorite ways to use them:

• Smoked turkey sandwiches with cranberry sauce and stuffing.

• Smoked turkey pizza topped with bacon, spinach and melty cheese.

• Turkey salad made with mayo, celery, cranberries and walnuts.

• Turkey tacos with avocado salsa and spicy slaw.

• Turkey soup with veggies, beans and pasta.

• Turkey pot pie with carrots, peas and flaky crust.

Don’t let a single scrap of your smoked turkey go to waste! The smoky meat makes delicious meals throughout the week after Thanksgiving or any time of year.

Take Your Turkey to the Next Level

Smoking a turkey in the Big Green Egg infuses it with tender juiciness and wood fired flavor that roasting alone can’t match. With a little practice and using these tips, you’ll be able to nail the perfect smoked turkey every time. Experiment with different wood chunks, rubs, and prep techniques to take your turkey to the next level. Most importantly, enjoy spending the day outside gathered around the EGG with family, friends and food. That’s what it’s all about!