7 Steps to Smoke Turkey on the Big Green Egg
To smoke a turkey on your Big Green Egg, start by brining and seasoning it for juicy, flavorful meat. Using the Big Green Egg for smoking turkey ensures a delicious smoky flavor and tender texture that’s hard to beat.
Set up the Egg for indirect heat at about 325°F with a water pan to maintain moisture. Add wood chunks like hickory for a rich, smoky aroma that complements the turkey perfectly.
Place the turkey breast side up and monitor internal temperatures closely (160°F for the breast, 170°F for the thigh). Keep the lid closed throughout cooking to maintain steady heat and smoke circulation.
After cooking, allow the turkey to rest before carving. This helps the juices redistribute, resulting in moist meat. Dive deeper for tips on perfect carving and making flavorful gravy to accompany your smoked turkey.
Prepare Your Turkey: Brining and Seasoning Tips for Moist Meat
Before you start smoking your turkey on the Big Green Egg, brining it is essential to lock in moisture and flavor. You can choose between wet brining—submerging the bird in a solution of water, brown sugar, kosher salt, orange rind, and rosemary for 12-24 hours—or dry brining by rubbing salt and spices directly on the skin.
Both methods assure moist meat and enhance seasoning. After brining, rinse the turkey thoroughly to remove excess salt, then pat it dry. Air dry the bird uncovered in the fridge for 4-12 hours to help crisp the skin.
Finally, apply an even layer of poultry-specific rub, like one with garlic and lemon peel, to boost seasoning and flavor before smoking.
Set Up the Big Green Egg for Indirect Smoking at 325°F
How do you set up your Big Green Egg for perfect indirect smoking at 325°F? Start by filling the fire basket with lump charcoal and lighting it to preheat the grill to about 350°F.
Next, insert the plate setter with its legs up to create an indirect cooking environment. Place a water-filled drip pan on top of the plate setter to add moisture and catch drippings during smoking.
Carefully adjust the top and bottom vents to maintain steady temperature control, aiming to keep it around 325°F. This setup ensures your turkey cooks evenly without direct heat. Avoid adding smoke wood now; that’s for the next step.
Add Wood Chips and Aromatics for Flavor on the Big Green Egg
Although the Big Green Egg provides excellent heat control, adding wood chips or chunks is essential to infuse your turkey with rich, smoky flavor. Start by placing 2-3 chunks of hickory or pecan wood directly on hot lump charcoal before lighting the fire. Avoid soaking the wood chips, as dry chips ignite faster and produce a cleaner smoke, enhancing flavor without bitterness.
You can also toss in aromatics, like herbs or citrus peels, to complement the smoke and boost taste complexity. Keep the lid closed as much as possible to trap the smoke inside the Big Green Egg, ensuring your turkey soaks up every bit of that delicious smoky aroma. Add more wood chips or chunks during cooking if you want to intensify the flavor.
Position the Turkey and Monitor Its Internal Temperature
Where should you place your turkey for the best results? Position it breast side up on the grill grate over the indirect heat zone of your Big Green Egg. This guarantees even air circulation and smoke flavor from your chosen smoking wood.
Insert a meat thermometer into the thickest part of the breast and thigh to monitor the internal temperature closely.
| Turkey Part | Target Internal Temperature | Notes |
|---|---|---|
| Breast | 160°F | Remove and rest |
| Thigh | 170-180°F | Ensures safety |
| Smoker Temp | 350°F | Maintain steady |
| Rest Time | 30 minutes | Retains juices |
| Placement | Indirect heat, breast up | Even cooking |
Once the breast hits 160°F, remove the turkey and let it rest before carving.
Keep Heat Steady on the Big Green Egg: Don’t Open the Lid
After positioning your turkey and setting up your thermometer, the next step is to keep the heat steady by resisting the urge to open the Big Green Egg lid. Consistent lid closure is vital for maintaining temperature control and stable smoke flow. Every time you lift the lid, heat escapes, causing fluctuations that extend cooking time and risk uneven results.
Instead, rely on a digital thermometer to monitor the turkey’s internal temperature without disturbing the environment inside. If you must check the meat or add wood chips, do it swiftly to minimize heat loss. Effective lid management ensures your Big Green Egg stays within the ideal smoking range of 250-280°F, delivering perfectly smoked turkey with consistent heat throughout the cook.
Rest and Carve Your Turkey for Juicy Meat
Once your turkey is off the Big Green Egg, let it rest for at least 30 minutes to keep the juices locked in.
When carving, start with the legs and thighs, then slice the breast meat across the grain for tender pieces.
Arrange the dark and white meat separately on a platter to highlight their flavors and make serving easier.
Importance of Resting
Although you might be enthusiastic to carve your smoked turkey right away, resting it for at least 30 to 45 minutes is vital to lock in the juices and keep the meat moist. During this rest period, the internal temperature remains stable, preventing moisture loss when you start carving.
If you carve too soon, the juices will run out, resulting in drier, less flavorful meat. Rest also allows the meat fibers to relax, making your slices more tender and easier to serve. Taking this time ensures juicier meat and enhances the overall eating experience.
Don’t skip this essential step—proper rest maximizes moisture retention, flavor, and presentation quality in your smoked turkey on the Big Green Egg.
Carving Techniques
When you’re ready to carve your turkey, start by letting it rest for 30 to 45 minutes so the juices settle evenly throughout the meat. This rest period is essential for keeping your turkey juicy. Place the bird on a stable cutting board, then use a sharp carving knife to remove the legs and thighs first by slicing through the joints.
Next, focus on the breast meat. Carve along the natural grain with smooth, even slices to guarantee tenderness. Cutting against the grain can make the meat tough, so follow it carefully.
Proper resting combined with precise carving techniques keeps the meat moist and flavorful, making every bite satisfying. Taking these steps guarantees you’ll carve a juicy turkey that’s perfect for your smoked feast.
Serving Suggestions
After you’ve rested and carved your turkey, the way you serve it can elevate the entire meal. Make sure to let your smoked turkey rest for 30 to 45 minutes to let the juices redistribute, ensuring juicy meat. When carving, remove the legs and thighs first, then slice the breast meat along the keel bone.
Cut the white meat across the grain into medallions for tenderness and even seasoning. Separate the dark meat (legs and thighs) and white meat on a platter, creating an appealing presentation. Use a sharp carving knife and steady hand to get clean, uniform slices.
Thoughtful resting, carving, and serving bring out the best flavors and textures in your smoked turkey, making your meal truly memorable.
Make Smoky Turkey Gravy From Pan Drippings
After you carve your turkey, collect the flavorful pan drippings carefully to capture all the smoky goodness. Strain and skim the drippings to create a smooth base before turning them into rich gravy.
With a simple roux and some seasoning, you’ll have the perfect sauce to complement your smoked turkey.
Collecting Pan Drippings
To create a rich, smoky turkey gravy, start by removing the drip pan from your Big Green Egg to keep the drippings pure and uncontaminated. After cooking, pour the collected drippings through a fine-mesh sieve to strain out solids.
Let the liquid sit for 12 minutes to allow fat separation. Skim off the excess fat to get a lean gravy base, perfect for enhancing flavor without greasiness.
| Step | Purpose | Result |
|---|---|---|
| Remove drip pan | Avoid contamination | Clear, flavorful drippings |
| Strain drippings | Remove solids | Smooth gravy base |
| Fat separation | Skim excess fat | Leaner, balanced gravy |
This process ensures you collect clean, tasty drippings ideal for making smoky turkey gravy.
Preparing Rich Gravy
Once you’ve skimmed the fat from the strained pan drippings, you’re ready to transform that rich base into a flavorful gravy. First, remove the drip pan from the Big Green Egg and pour the liquid through a fine-mesh strainer. Let it settle for about 12 minutes, then carefully skim off excess fat for a clearer gravy base.
Next, prepare a roux by melting butter and whisking in flour until golden brown, around 2-3 minutes. Gradually whisk the strained drippings into the roux, adding chicken stock if needed. Simmer the mixture until it thickens to your liking.
Finally, season your gravy with black pepper, sage, and a splash of heavy cream to enhance that smoky, savory flavor from your smoked turkey.
Frequently Asked Questions
How Do You Cook a Christmas Turkey on the Big Green Egg?
You’ll brine your turkey, set up the Big Green Egg for indirect heat around 325°F, add wood chunks for smoke, monitor the internal temperature carefully, then rest the bird before carving to guarantee juicy, flavorful meat.
How Many Minutes Does It Take to Cook a Turkey 14 Lbs in a Green Egg or a Kamado?
Like a clock ticking steadily, you’ll cook a 14-pound turkey on your Big Green Egg or kamado for about 210 to 224 minutes.
Don’t forget to check the internal temp to make sure it’s perfectly done.
Is It Better to Smoke a Turkey at 225 or 350?
You’ll want to smoke your turkey at 225°F if you crave deep smoky flavor and tender meat.
The low and slow cooking process allows the smoke to penetrate thoroughly, resulting in a rich taste. However, it takes several hours to cook through at this temperature.
On the other hand, go with 350°F if you prefer a faster cook with crispier skin and still good smoky taste. This higher heat shortens cooking time and gives the skin a nice golden-brown finish.
While the smoky flavor is less intense than at 225°F, it’s still delicious and satisfying.
What Are the Steps to Smoking a Turkey?
You’ll season the turkey, preheat your smoker, then place the bird with a thermometer inserted.
Smoke it low and slow until it hits the right internal temperature, then rest before carving to keep it juicy.
Conclusion
Smoking your turkey on the Big Green Egg is a game-changer—did you know that smoked turkey retains up to 25% more moisture than roasting? By brining, maintaining steady heat, and resting your bird properly, you’ll serve juicy, flavorful meat every time.
Remember, patience is key: resist opening the lid to keep that perfect temperature. Follow these steps, and you’ll impress everyone with a tender, smoky feast that’s worth every minute of the wait.
Mastering these 7 steps to smoke turkey on the Big Green Egg will ensure your turkey is moist, flavorful, and perfectly cooked. Enjoy the rich, smoky taste that only the Big Green Egg can deliver!
