How to Smoke Turkey in a Green Egg in 3 Easy Steps
Start by brining your turkey in a mixture of water, salt, and sweeteners for 12-24 hours to lock in moisture and flavor. Brining is essential for a juicy and flavorful smoked turkey.
Next, set up your Big Green Egg for indirect heat by placing a convEGGtor and adding hickory wood chunks on hot coals to create gentle smoke. This method ensures the turkey absorbs a rich smoky flavor.
Smoke the turkey at 325°F, using a digital thermometer to guarantee the breast reaches 155°F and the thigh 165°F for perfect juiciness. Keep following these tips to master the process fully.
Brine and Season Your Turkey for Moisture and Smoky Flavor
Before smoking your turkey, you’ll want to brine it to lock in moisture and enhance flavor. Prepare a brine with water, brown sugar, kosher salt, orange rind, and rosemary, then soak your turkey for 12 to 24 hours.
Start by brining your turkey in a mix of water, brown sugar, kosher salt, orange rind, and rosemary for 12 to 24 hours.
After brining, rinse well and pat dry, then air dry the brined turkey uncovered in the fridge for 4 to 12 hours. This step helps dehydrate the skin for better smoke absorption.
Next, apply a poultry-specific rub evenly over the dry skin to create a flavorful seasoned turkey. Loosely stuff the cavity with sliced apple, lemon, and onion to maintain moisture and add subtle sweetness during smoking.
When you start cooking, use wood chips to infuse that classic smoky flavor that makes smoked turkey irresistible.
Get Your Big Green Egg Ready for Indirect Smoking With Hickory Wood Chips
Once your turkey is brined and seasoned, it’s time to prepare your Big Green Egg for indirect smoking. Start by filling it with lump charcoal arranged for indirect cooking. Place the convEGGtor with its legs up to create a barrier between the hot coals and your turkey.
Next, add 2-3 chunks of hickory wood directly on the hot coals; these wood chips will release a subtle smoke flavor without overpowering the meat. Keep the smoking temperature steady between 325°F and 350°F by adjusting the vents for good airflow. For a lighter smoke flavor, limit adding wood chips to the first 1-2 hours only.
This setup ensures even cooking and just the right smoky aroma that complements your turkey perfectly.
Smoke Your Turkey at 325°F and Monitor Internal Temperature for Perfect Doneness
While maintaining a steady temperature of 325°F on your Big Green Egg, you’ll want to monitor your turkey’s internal temperature closely to guarantee perfect doneness. Use a digital thermometer and insert it into the thickest part of the meat, avoiding bone, to get accurate readings.
Aim for 155-160°F in the breast and 165°F in the thigh. Keep the lid closed as much as possible to maintain consistent heat and smoke levels during the cooking time. Smoking your turkey at this temperature ensures even cooking and a smoky flavor.
Once the internal temperature reaches the target, remove the turkey from the Green Egg and let it rest before carving. This careful monitoring results in juicy, perfectly cooked meat every time.
Frequently Asked Questions
How Do You Smoke a Turkey in a Green Egg?
You smoke a turkey in a Green Egg by setting it for indirect heat around 350-400°F, using mild wood chunks, monitoring internal temps, basting regularly, and resting the bird before carving for juicy, flavorful results.
How Many Minutes Does It Take to Cook a Turkey 14 Lbs in a Green Egg or a Kamado?
Cooking a 14-pound turkey in your Green Egg or Kamado takes about 4.5 to 5.5 hours, roughly 20-25 minutes per pound.
Keep your thermometer close—165°F breast temp guarantees juicy, safe turkey every time.
Is It Better to Smoke a Turkey at 225 or 350?
You’ll get better smoke flavor and tender meat at 225°F, but it takes longer.
If you want faster cooking with less smoke, 350°F works well—just watch to prevent drying out.
Choose based on your flavor and time.
How Do You Cook a Christmas Turkey on the Big Green Egg?
You’ll cook your Christmas turkey on the Big Green Egg at 325°F using indirect heat with a convEGGtor. Brine it first, smoke with wood chunks, monitor internal temps, and rest before carving for juicy, flavorful results.
Conclusion
Now you’re ready to impress with a perfectly smoked turkey on your Big Green Egg. Just like Jamie, who followed these steps last Thanksgiving and wowed her family with juicy, flavorful bird, you’ll enjoy the smoky aroma and tender meat every time.
Remember, brine for moisture, set up for indirect heat, and keep an eye on that temperature.
Stick to this simple process, and smoking turkey on a Big Green Egg will become your new favorite tradition. Embrace the rich flavors and enjoy the satisfaction of mastering how to smoke turkey in a Green Egg.
