10 Steps to Smoke Turkey on a Big Green Egg
Start by selecting and brining your thawed turkey to enhance flavor and moisture. Air dry it uncovered in the fridge to achieve crispy skin, then season thoroughly inside and out. These steps are essential when you want to smoke turkey on a Big Green Egg.
Set up your Big Green Egg for indirect heat at 325°F with a drip pan full of aromatics beneath the roasting rack. Maintain consistent smoke with soaked wood chunks, monitor internal temps, and rest the turkey after smoking for juicy results.
Stick around to uncover tips on carving and making rich gravy to complete your smoked turkey feast. Following these steps will ensure your turkey is flavorful and tender every time.
Select and Prepare Your Turkey
Before you start smoking, select a fresh or fully thawed whole turkey weighing between 12 and 16 pounds to guarantee even cooking on your Big Green Egg. Make sure your turkey is completely thawed in the fridge for 24-48 hours before prepping. Remove the giblets and neck, then rinse the turkey cavity with cold water.
Set up your Egg for indirect cooking, placing a Drip Pan under the roasting rack to catch juices and add moisture. When you’re ready to smoke a turkey on the Big, season it well with black pepper and brown sugar for a balanced crust. Position your brined turkey breast side up on the roasting rack inside the roasting pan, nestling yellow onions around the legs and thighs.
Keep an eye on the internal temperature to ensure both breast meat and dark meat cook evenly without taking too much time.
Create and Apply a Flavorful Brine
Although brining takes some time, it’s essential for infusing your turkey with moisture and flavor. Start by mixing 1 gallon of water with ½ cup brown sugar, 1 cup kosher salt, orange rind, and rosemary to create a flavorful brine. Add quartered onions, garlic, and lemons to enhance the aroma.
Fully submerge the turkey in this brine, ensuring every part is covered for 12-24 hours. This process seasons the meat evenly and keeps it juicy during smoking. After brining, rinse the turkey thoroughly to remove excess salt and prevent overly salty drippings.
Pat it dry before moving on to the next step. Following this brine recipe sets a solid foundation for a delicious smoked turkey on your Big Green Egg.
Air Dry the Turkey for Crispy Skin
To get that perfectly crispy skin, you need to air dry your turkey after brining and rinsing it. Pat it dry, then leave it uncovered in the fridge for several hours to let the skin dehydrate.
This simple step helps moisture evaporate, giving you a crisp, golden finish when you smoke the bird.
Importance of Air Drying
When you air dry your turkey uncovered in the fridge for several hours, you remove surface moisture that can prevent the skin from crisping properly. This dehydration process is key to getting that golden, crispy exterior. After rinsing the bird, make sure to pat it dry with paper towels to minimize water on the surface before air drying.
As the skin dries, it transforms into a translucent, parchment-like layer, which browns and crisps better during smoking. Without this step, excess moisture traps steam, making the skin soggy instead of crispy. Air drying in the fridge guarantees consistent dehydration, so when you smoke your turkey on the Big Green Egg, you’ll achieve that perfect, evenly crisped skin every time.
Techniques for Best Results
Since achieving crispy skin is a top priority, you need to air dry your turkey properly after brining. Start by rinsing the turkey thoroughly and patting it dry with paper towels to remove excess moisture. Then, leave it uncovered in the refrigerator for 4 to 12 hours.
This step dehydrates the skin, allowing it to become translucent and parchment-like, which crisps beautifully during smoking. Avoid covering the turkey while air drying to let moisture escape and ensure even drying. When the skin is completely dry before you smoke it, you’ll get that perfect golden-brown, crispy texture paired with a rich smoky flavor.
Following these techniques guarantees your smoked turkey turns out both juicy inside and irresistibly crispy on the outside.
Season the Turkey Inside and Out
Start by rubbing your turkey thoroughly with your favorite poultry seasoning or BBQ rub, covering every inch from the legs to the wings. Gently loosen the skin over the breast and work in more rub or compound butter directly onto the meat to boost flavor.
Inside the cavity, stuff aromatics like lemon, onion, garlic, and fresh herbs such as thyme and sage to keep the bird moist and fragrant while smoking. If you’ve brined your turkey, rinse it thoroughly to remove excess salt, then pat it dry with paper towels—this step is key for achieving crispy skin.
For an extra flavor layer, lightly rub the cavity’s interior with seasonings or tuck additional herbs and citrus slices inside before you begin cooking.
Set Up Your Big Green Egg for Indirect Cooking
To set up your Big Green Egg for indirect cooking, place the ConvEGGtor with its legs facing up to create a barrier between the coals and the cooking grate. This setup guarantees your turkey cooks evenly without direct heat. Next, fill the firebox with lump charcoal, but hold off on adding wood chunks just yet.
Place a drip pan on top of the ConvEGGtor to catch drippings and help maintain moisture during cooking. Then, set the cooking grate over the drip pan. Adjust the top and bottom vents to reach and maintain a steady temperature around 325°F (163°C).
Use a heat thermometer inside the dome to monitor the temperature closely, making small vent tweaks as needed to keep the heat consistent for perfectly smoked turkey.
Add Wood Chunks for Perfect Turkey Smoke
To get that perfect smoky flavor, choose wood chunks like hickory or pecan and soak them before adding to your coals. Start with just a couple chunks to avoid overpowering the turkey, then add more as needed during cooking.
Timing your wood additions right helps maintain a steady, balanced smoke throughout the process.
Choosing Wood Chunk Types
Choosing the right wood chunks plays a crucial role in achieving the perfect smoky flavor for your turkey on a Big Green Egg. You want to select hardwoods like hickory or pecan that offer a balanced smoke without overpowering the meat.
Here’s how to choose your wood chunks effectively:
- Pick hardwood chunks such as hickory or pecan for a rich, balanced flavor.
- Soak the chunks in water for 30 minutes to ensure slow, steady smoke.
- Mix wood types, like hickory with apple, to create complex flavor layers.
- Use only 2-3 chunks at a time to avoid excessive smoke and bitterness.
Place chunks on hot coals or in a smoker box for consistent smoke throughout your cook.
Timing Wood Chunk Addition
While you fire up your Big Green Egg, adding 2-3 soaked wood chunks right at the start guarantees a subtle, steady smoke that enhances your turkey’s flavor without overwhelming it. Soak the chunks for at least 30 minutes beforehand to make certain they smolder slowly and produce consistent smoke.
As your turkey cooks, replenish the wood chunks every 30-45 minutes to maintain that perfect smoky aroma. Avoid piling on too many chunks at once—it can create harsh smoke that overpowers the bird and adds bitterness.
If you want to control the smoke release, use a smoker box or wrap the chunks in foil with holes. This timing strategy helps you balance smoke intensity for a juicy, flavorful turkey every time.
Set Up a Drip Pan to Capture Juices and Maintain Moisture
Although it may seem like a small detail, setting up a drip pan correctly plays an essential role in capturing flavorful juices and maintaining moisture throughout the smoking process. Here’s how to do it right on your Big Green Egg:
- Place a sturdy drip pan on the ConvEGGtor before adding the cooking grate to catch drippings.
- Fill the pan with a mix of chicken stock, white wine, sliced apples, celery, and onion to boost moisture and flavor.
- Position your turkey directly over the filled drip pan, creating a humid, indirect roasting environment.
- After smoking, remove the drip pan carefully, strain the collected liquid, and skim fat to prepare a rich gravy.
This setup not only keeps your turkey juicy but also enhances the depth of flavor in your drippings.
Monitor Temperature and Smoke During Cooking
To achieve perfectly smoked turkey on your Big Green Egg, you need to monitor both temperature and smoke closely throughout the cooking process. Maintain a steady temperature around 325°F to guarantee even cooking and ideal smoke absorption. Use a reliable meat thermometer to track the internal temperature, aiming for 160°F in the breast and 175°F in the thigh.
Add wood chips periodically to keep the smoke consistent without overpowering the meat. Keep the lid closed as much as possible to preserve heat and smoke, opening briefly only to add chips or check temperature. Watch the smoke output carefully—thin, blue smoke delivers a clean, flavorful result, while thick, white smoke can cause bitterness, so adjust airflow or fuel accordingly.
Rest and Carve Your Smoked Turkey
Once you take your turkey off the Big Green Egg, let it rest uncovered for 30 to 45 minutes so the juices can redistribute. This resting step not only keeps the meat moist but also makes carving much easier.
When you’re ready, start by removing the legs and thighs before slicing the breast meat across the grain for the best texture.
Resting Time Importance
Because you’ve put in the effort to smoke your turkey on the Big Green Egg, you’ll want to let it rest for at least 30 to 45 minutes before carving. This vital step ensures your turkey turns out juicy, tender, and flavorful.
Here’s why resting matters:
- Juices redistribute throughout the meat, making every bite moist and delicious.
- The internal temperature rises slightly due to carryover cooking, reaching perfect doneness.
- Resting prevents juices from spilling out when you carve, keeping the meat moist.
- It enhances tenderness, flavor, and presentation, giving your turkey that professional touch.
Carving Techniques Explained
Although you’ve let your smoked turkey rest properly, carving it the right way guarantees you preserve its juicy, tender texture. Start by using a sharp carving knife to slice through the leg and thigh joint, pulling back gently for clean separation.
Next, carve the breasts in one piece by following the ribcage along the keel bone. Slice across the grain into medallions to maintain tenderness. Keep dark and white meat separate to present traditionally and ensure each piece stays moist and flavorful.
Resting the turkey uncovered for 30 to 45 minutes before carving lets the juices redistribute, preventing them from running out. This method ensures every slice you serve is packed with flavor and perfectly tender.
Make Gravy From Smoked Turkey Pan Drippings
Before you start making gravy, remove the drip pan from the Big Green Egg and strain the liquid through a fine-mesh sieve to catch any solids. Let the strained drippings sit for at least 12 minutes so the fat rises to the top, making it easy to skim off.
Remove the drip pan and strain drippings; let sit to separate fat for easy skimming before making gravy.
Then, follow these steps to create a delicious gravy:
- Skim off excess fat from the surface to get a clear base.
- Melt butter in a pan and whisk in flour until golden to make a roux.
- Gradually add the strained drippings to the roux, whisking constantly until thickened.
- Season with salt, pepper, herbs, and whisk in a splash of heavy cream before serving.
This method ensures a rich, flavorful gravy perfect for your smoked turkey.
Frequently Asked Questions
How Do You Cook a Christmas Turkey on the Big Green Egg?
You brine the turkey, set your Big Green Egg for indirect cooking at 325°F with wood chips, roast the bird until it reaches the right temperature, then rest it before carving for a juicy, flavorful Christmas meal.
Is It Better to Smoke a Turkey at 225 or 275?
You’ll get juicier, more tender turkey smoking at 225°F, but it takes longer.
If you want faster cooking and crispier skin, 275°F works well—just watch it closely to avoid drying out your bird.
What Are the Steps to Smoking a Turkey?
You’ll want to get all your ducks in a row: brine the turkey, set your smoker to the right temp, add wood chips for flavor, cook till juicy, then rest it before carving for the best results.
Is It 15 or 20 Minutes per Pound for Turkey?
You’ll generally go for about 15 minutes per pound at higher temps, but if you want super tender meat, 20 minutes per pound works better at lower heat.
Always check that internal temp hits 165°F for safety.
Conclusion
Now that you’ve mastered smoking turkey on your Big Green Egg, imagine the joy when your family gathers around that perfectly crispy, smoky bird—just like Sarah did last Thanksgiving. Her guests couldn’t stop raving about the juicy, flavorful turkey she smoked using these exact steps.
With a little patience and attention, you’ll impress everyone at your next feast. So fire up your Big Green Egg, follow these steps, and get ready for delicious success!
By using these 10 steps to smoke turkey on a Big Green Egg, you’ll achieve mouthwatering results that make every holiday or special occasion unforgettable.
