How to Smoke Turkey on Big Green Egg in 3 Simple Steps
Start by bringing your turkey in a water-salt-sugar mix for 12-24 hours to lock in moisture and flavor. This essential step ensures your smoked turkey on the Big Green Egg stays juicy and delicious throughout the cooking process.
Next, set up your Big Green Egg for indirect heat by placing the ConvEGGtor with a drip pan inside. Add flavored wood chunks to enhance the smoky aroma, and maintain a steady temperature of 325°F for even cooking.
Finally, smoke your turkey until it reaches an internal temperature of 165°F in the breast. Once done, let it rest to keep it juicy and tender.
Keep going to uncover tips for perfect smoky flavor and crisp skin.
Brine and Season Your Turkey for Moisture and Flavor
Although it requires planning ahead, brining your turkey is essential for locking in moisture and boosting flavor. Start by soaking the bird in a wet brine made of water, kosher salt, brown sugar, and orange rind for 12 to 24 hours. This process guarantees your brined turkey stays juicy throughout cooking.
After brining, air drying the turkey helps develop crispy skin by dehydrating its surface. Once dry, season your turkey with a flavorful rub like Mad Max to add depth and aid browning. For extra moisture in the breast and thighs, consider injecting seasoned liquids such as honey and water.
These steps combine to enhance both moisture and flavor, making your smoked turkey tender, juicy, and delicious with a perfectly crispy skin.
Set Up Your Big Green Egg for Indirect Roasting
When you set up your Big Green Egg for indirect roasting, start by placing the ConvEGGtor with its legs up to create a barrier between the charcoal and your turkey. Fill the firebox with lump charcoal and add 2-3 chunks of hickory or pecan wood for a subtle smoke flavor.
Next, place a sturdy drip pan on the ConvEGGtor beneath the cooking grate to catch drippings and maintain moisture. Position the cooking grate above the ConvEGGtor, ensuring your turkey cooks with indirect heat.
Use a reliable thermometer to monitor the temperature, adjusting the vents to maintain a steady 325°F. Keep the lid closed throughout roasting to ensure even heat circulation and precise temperature control, essential for tender, flavorful results.
Smoke and Rest Your Turkey for Juicy, Smoky Results
After smoking your turkey to perfection, you’ll want to let it rest for at least 30 to 45 minutes. This essential resting period allows the internal temperature to stabilize—ideally around 165°F in the breast and 175°F in the thigh—ensuring juicy, moist meat.
To keep your turkey warm without soggy skin, tent it loosely with foil. Resting on your Big Green Egg lets the smoke flavor settle and the juices redistribute, making carving easier and the turkey more flavorful.
Skipping this step risks dry meat and uneven temperature. So, after pulling your turkey off the Big Green Egg, give it time to rest properly. This simple action guarantees a juicy, smoky bird that’s tender and ready to impress your guests.
Frequently Asked Questions
How Long to Smoke a Turkey in Big Green EGG?
You’ll smoke your turkey at 325°F for about 12-15 minutes per pound. For a 12-pound bird, expect roughly 2.5 to 3 hours.
Always check the internal temperature hits 165°F to guarantee it’s perfectly cooked.
Is It Better to Smoke Turkey at 225 or 325?
You’ll find smoking at 225°F better if you want tender, deeply smoky meat, while 325°F suits you if you prefer faster cooking and crispy skin.
Both work well—it depends on your time and taste preference.
How Do You Smoke a Turkey Step by Step?
You’ll preheat your Big Green Egg to 325°F, brine and season the turkey, then smoke it over indirect heat with soaked wood chips.
Keep temperature steady, monitor internal heat, and rest before carving for juicy results.
How Long to Smoke an 18 Lb Turkey at 225 Degrees?
You’ll smoke an 18 lb turkey at 225°F for about 9 to 10.5 hours. This slow cooking permits flavors to deepen, so keep an eye on internal temps to guarantee juicy, safe-to-eat results every time.
Conclusion
Smoking your turkey on the Big Green Egg is easier than you think, and the results are incredible. Did you know that smoked turkey retains up to 30% more moisture than traditional roasting? By brining, setting up your Egg for indirect heat, and allowing your bird to rest, you’ll enjoy juicy, flavorful meat every time.
So fire up your Big Green Egg, follow these simple steps, and impress everyone at your next meal with tender, smoky turkey! Smoking turkey on Big Green Egg ensures a delicious, moist, and flavorful feast that will be the highlight of your gathering.
