How to Smoke a Turkey on Big Green Egg

Are you ready to take your turkey game to the next level? Look no further than the Big Green Egg.

In this guide, we’ll show you how to smoke a turkey on the Big Green Egg, step-by-step.

From choosing the perfect turkey to carving and serving, we’ve got you covered.

Get ready to impress your guests with tender, flavorful, and perfectly smoked turkey that will have them coming back for seconds.

Let’s get started!

Choosing the Right Turkey

Before you start smoking, make sure you’re choosing the right turkey for your Big Green Egg. The size of the turkey is an important factor to consider. A general rule of thumb is to estimate about 1 pound of turkey per person. This ensures that you’ll have enough meat to go around without being overwhelmed with leftovers. Keep in mind that larger turkeys may require longer cooking times, so plan accordingly.

Another important consideration is whether or not to brine your turkey. Brining is the process of soaking the turkey in a saltwater solution, which helps to enhance the flavor and juiciness of the meat. There are various brining options available, ranging from simple saltwater brines to more complex flavor combinations with herbs, spices, and even citrus. Brining can be done overnight or for a few hours prior to smoking the turkey.

Ultimately, the choice of turkey size and brining options depends on your personal preferences and the number of people you’ll be serving. Take the time to carefully select the right turkey and consider brining for a flavorful and moist smoked turkey experience on your Big Green Egg.

Preparing the Big Green Egg

Once you’ve ensured the grill is clean and assembled, you can begin by applying a thin layer of cooking oil to the grates. This will help prevent the turkey from sticking and make for easier cleanup later.

Next, you’ll want to set up the grill for indirect cooking. On the Big Green Egg, this is done by placing the convEGGtor, a ceramic plate, on the fire ring. The convEGGtor acts as a heat deflector, allowing the turkey to cook slowly and evenly.

Once the convEGGtor is in place, you can add your choice of smoking wood, such as hickory or apple, to the charcoal. This will give your turkey a delicious smoky flavor.

Now it’s time to light the charcoal. You can use a chimney starter or an electric starter to get the charcoal going. Once the charcoal is lit, you can adjust the vents on the Big Green Egg to control the temperature. Opening the vents will increase the airflow and raise the temperature, while closing them will decrease the airflow and lower the temperature. Aim for a temperature of around 225°F to 250°F for smoking a turkey.

With the grill set up and the temperature controlled, you’re now ready to begin smoking your turkey on the Big Green Egg.

Seasoning and Prepping the Turkey

To season and prep your turkey, start by mixing together a blend of herbs, spices, and salt in a small bowl. This will create a flavorful rub that will enhance the taste of your turkey. You have various marinating options to choose from. You can either rub the mixture directly onto the turkey or create a marinade by adding oil, vinegar, or citrus juice. The choice is yours, but make sure to coat the turkey evenly for the best results.

Another popular technique for prepping your turkey is brining. Brining involves soaking the turkey in a saltwater solution, which helps to tenderize the meat and infuse it with flavor. To brine your turkey, simply mix salt and water in a large container and submerge the turkey for a few hours or overnight. You can also add additional flavorings such as herbs, spices, or sugar to the brine for a more complex taste.

Regardless of whether you choose to marinate or brine, make sure to refrigerate the turkey while it is soaking to prevent any bacteria growth. Once the turkey has been adequately seasoned or brined, you are ready to move on to the next step in smoking it on the Big Green Egg.

Smoking the Turkey on the Big Green Egg

While smoking the turkey on the BGE, it’s important to maintain a consistent temperature throughout the cooking process. To ensure a moist and flavorful turkey, consider brining it before smoking.

Brining involves soaking the turkey in a saltwater solution to enhance its juiciness and taste. Before smoking, submerge the turkey in a brine mixture of water, salt, sugar, and any additional flavors like herbs or spices. Allow the turkey to brine in the refrigerator for at least 12 hours, or overnight.

Once the turkey has been brined and is ready for smoking, it’s crucial to monitor the temperature inside the BGE. The ideal smoking temperature for turkey is around 225°F to 250°F. To achieve this, set up your BGE for indirect smoking by using a platesetter or heat deflector. This helps to evenly distribute the heat and prevent any direct flare-ups.

Throughout the smoking process, use a reliable thermometer to keep track of the internal temperature of the turkey. Insert the thermometer probe into the thickest part of the turkey without touching the bone. Aim for an internal temperature of 165°F in the breast and 175°F in the thigh for a fully cooked turkey. This ensures that the meat is safe to eat and retains its juiciness.

Carving and Serving the Smoked Turkey

When carving and serving the smoked turkey, it’s important to let it rest for at least 20 minutes before slicing to allow the juices to redistribute throughout the meat. This will ensure that your turkey remains moist and flavorful.

Here are some carving techniques and serving suggestions to make your smoked turkey a hit:

  • Use a sharp carving knife: A sharp knife will make it easier to carve thin, even slices of turkey.

  • Remove the legs and wings first: Start by removing the legs and wings from the turkey. They can be served whole or separated into individual pieces.

  • Slice the breast meat: Make long, thin slices across the grain of the meat for maximum tenderness.

  • Serve with gravy and cranberry sauce: A classic combination that enhances the flavors of the smoked turkey.

  • Garnish with herbs and citrus: Sprinkle some fresh herbs like thyme or rosemary and add a squeeze of lemon or orange juice for a burst of freshness.

Remember to take your time when carving the turkey and arrange the slices on a platter for an impressive presentation. These carving techniques and serving suggestions will help you serve a perfectly smoked turkey that will impress your guests.

Conclusion

Now that you’ve learned how to smoke a turkey on the Big Green Egg, you can impress your friends and family with a delicious and flavorful Thanksgiving feast.

By following the steps outlined in this article, from choosing the right turkey to carving and serving it, you can achieve a perfectly smoked turkey that will be the highlight of your meal.

So fire up your Big Green Egg, get your turkey ready, and enjoy the mouthwatering results!