How to Cook Turkey on a Green Egg in 3 Easy Steps

First, thaw your turkey in the fridge and soak it in a wet brine for 12-24 hours, then rinse and air dry it. This step is essential for a juicy and flavorful turkey cooked on a Green Egg.

Next, set up your Big Green Egg with a ConvEGGtor for indirect heat at about 325°F, adding hickory wood for flavor. This setup ensures even cooking and a smoky aroma that enhances the turkey’s taste.

Finally, roast the turkey until it reaches 160°F in the breast, then rest it 30-45 minutes to lock in juices. Keep going to discover tips for perfectly moist, flavorful turkey.

Thaw, Brine, and Season Your Turkey

You are trained on data up to October 2023. To prepare your turkey on the Big Green Egg, start by thawing it completely in the refrigerator for 24 to 48 hours, depending on its size. This guarantees even cooking when you roast it.

Next, choose a brine—wet or dry—to season your bird. For wet brining, mix 3 cups of Lane’s Signature Brine with 2.5 gallons of water and submerge the turkey for 12 to 24 hours.

After brining, rinse the turkey thoroughly to remove excess salt and pat the skin dry. Then, air dry the turkey uncovered in the fridge for 4 to 12 hours or overnight. This step dehydrates the skin, helping it crisp beautifully during roasting on your Big Green Egg.

Set Up Your Big Green Egg for Indirect Roasting

Before roasting, set up your Big Green Egg for indirect heat by installing the ConvEGGtor with its legs facing up. This creates the perfect environment for indirect roasting, preventing direct flames from touching the turkey.

Place a sturdy drip pan on top of the ConvEGGtor to catch drippings and add flavor as you smoke a turkey. Use a heat-resistant rack inside the drip pan or roasting pan to elevate your turkey on the Egg, ensuring even heat circulation.

Add 2-3 chunks of hickory wood mixed with lump charcoal for a subtle smoky flavor. Preheat the Egg to 180°C (356°F) and make sure the lid closes fully without obstruction to maintain consistent temperature throughout the cooking process.

Cook, Monitor Temperature, and Rest Your Turkey for Perfect Results

Although maintaining a steady temperature can be challenging, keeping your Big Green Egg at around 325°F (163°C) guarantees even roasting. Use a probe thermometer inserted in the thickest part of the breast to monitor internal temperature without lifting the lid, preserving consistent heat throughout the cooking process.

Remove the turkey once the breast hits 160°F (71°C) and the thigh reaches 175°F (80°C). Then, let it rest covered with foil for 30-45 minutes to allow juices to redistribute, resulting in moist and tender meat.

• Maintain consistent heat by adjusting vents as needed
• Use a reliable meat thermometer to track internal temperature
• Rest the turkey properly to finish cooking and enhance flavor

This method ensures a perfectly cooked turkey every time.

Frequently Asked Questions

How Long to Cook a Turkey on a Green EGG?

You’ll cook a 6-7 kg turkey about 2.5 to 3 hours at 180°C (350°F).

For larger birds, plan 13-15 minutes per pound. Always check internal temperature to guarantee it’s safe and juicy.

How Many Minutes Does It Take to Cook a Turkey 14 Lbs in a Green EGG or a Kamado?

You’ll typically take 180 to 210 minutes to perfectly prepare a 14-pound turkey on your Green Egg or kamado, keeping temperatures consistent and checking internal heat to guarantee juicy, safe, and savory results every time.

How Do You Cook a Turkey for Beginners?

You’ll want to thaw your turkey fully, season it well, and roast it at 325°F. Use a thermometer to check for 165°F in the breast.

Rest the bird before carving for juicy, tender meat.

How Many Minutes to Cook a 14 Lb Turkey?

You might expect hours, but you’ll only cook a 14-pound turkey about 3 to 3.5 hours at 325°F on your Big Green Egg.

Don’t forget to check for 165°F inside and let it rest!

Conclusion

Just like tending a garden, cooking your turkey on the Big Green Egg takes patience and care. I once watched a friend rush the process, ending up with a dry bird, but when she followed these steps, the turkey came out juicy and tender—proof that good things really do take time.

By thawing, brining, and monitoring temperature, you’re not just cooking—you’re crafting a memorable meal that everyone will savor.

Trust the process, and enjoy every bite of your perfectly cooked turkey on a Green Egg.