Our devoted “Eggspert” Ron Dimpflmaier, aka “Captain Ron,” is a contributing writer for Big Green Egg and Kamado cookers. He demonstrates how to cook an entire turkey in these appliances for perfectly cooked, smoked turkey flavor in the same amount of time as cooking it in your oven.
Every home cook in the nation gets to showcase their Thanksgiving turkey-cooking prowess to their friends and family this time of year. Thankfully, the Pilgrims started this long tradition which only seems to grow more and more each year!.
It’s okay even though it has been established that the Pilgrims did not consume turkey following their well-known landing on Plymouth Rock. Turkey comes to mind when I think of Thanksgiving, and for some reason, I don’t think that 46 million turkeys would be eaten in the US on the last Thursday of November if they hadn’t made that epic ocean voyage.
Are you looking for a way to take your Thanksgiving turkey to the next level? Look no further than the Green Egg! This versatile smoker can produce a juicy, flavorful bird that will impress your guests.
In this guide, we’ll explore two different methods for smoking a turkey on the Green Egg: the classic smoked turkey and the brined smoked turkey. Both methods are sure to deliver delicious results, but the brined turkey will be extra moist and tender.
Classic Smoked Turkey
This recipe is a great starting point for beginners. It’s simple to follow and produces a delicious turkey with a subtle smoky flavor
Ingredients:
- 1 gallon water
- 1/2 cup firmly packed brown sugar
- Rind of 1 navel orange
- 3 sprigs rosemary
- 1 cup kosher salt
- 3 yellow onions, quartered
- 1 garlic head
- 2 lemons, quartered
- 1 turkey, approximately 12 lbs
- 10 sprigs thyme
- 10 sprigs sage
- 3 cups chopped potatoes
- 1/4 cup olive oil
- Freshly ground black pepper
- Garlic powder
Instructions:
- Prepare the brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered lemons and onions, and 1 halved garlic head. Mix until the sugar and salt dissolve.
- **Remove the giblets from the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2 1/2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
- Soak 2 cups of hickory or pecan chips in water for 1 hour.
- Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor.
- Remove the turkey from the brine, rinse well to remove the brining liquid and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
- Place the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Reserve the drippings from the drip pan to make gravy.
- Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
Brined Smoked Turkey
For an extra-moist and flavorful turkey, try brining it before smoking. This method involves soaking the turkey in a salt-water solution, which helps to break down the muscle fibers and retain moisture.
Ingredients:
- 1 gallon water
- 1 cup firmly packed brown sugar
- Rind of 1 navel orange
- 3 sprigs rosemary
- 1 cup kosher salt
- 3 yellow onions, quartered
- 1 garlic head
- 2 lemons, quartered
- 1 turkey, approximately 12 lbs
- 10 sprigs thyme
- 10 sprigs sage
- 3 cups chopped potatoes
- 1/4 cup olive oil
- Freshly ground black pepper
- Garlic powder
Instructions:
- Prepare the brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered lemons and onions, and 1 halved garlic head. Mix until the sugar and salt dissolve.
- Remove the giblets from the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2 1/2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
- Soak 2 cups of hickory or pecan chips in water for 1 hour.
- Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor.
- Remove the turkey from the brine, rinse well to remove the brining liquid and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
- Place the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Reserve the drippings from the drip pan to make gravy.
- Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
Tips and Tricks
Here are a few tips and tricks to help you smoke the perfect turkey on the Green Egg:
- Use a good quality turkey: The quality of your turkey will have a big impact on the final flavor. Choose a fresh, free-range turkey if possible.
- Don’t overcook the turkey: Turkey is done when it reaches an internal temperature of 165°F/74°C. Overcooking will result in a dry, tough turkey.
- Let the turkey rest: After smoking, let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender bird.
- Get creative with your seasonings: There are endless possibilities when it comes to seasoning your turkey. Experiment with different herbs, spices, and marinades to find your perfect flavor combination.
- Use a meat thermometer: A meat thermometer is essential for ensuring that your turkey is cooked to the proper temperature.
- Don’t be afraid to experiment: There’s no right or wrong way to smoke a turkey on the Green Egg. Feel free to experiment with different techniques and flavors to find what works best for you.
Smoking a turkey on the Green Egg is a great way to impress your guests and create a memorable Thanksgiving feast. With the right ingredients and techniques, you can produce a juicy, flavorful bird that will have everyone asking for seconds. So fire up your Green Egg and get smoking!
Frequently Asked Questions
Q: Can I smoke a turkey on the Green Egg without brining it?
A: Yes, you can smoke a turkey on the Green Egg without brining it. However, brining will help to keep the turkey moist and flavorful.
Q: What type of wood should I use for smoking turkey?
A: Hickory, pecan, and applewood are all good choices for smoking turkey.
Q: How long does it take to smoke a turkey on the Green Egg?
A: The cooking time will vary depending on the size of the turkey. A general rule of thumb is to cook for 12 minutes per pound.
Q: What temperature should I cook the turkey at?
A: The ideal temperature for smoking turkey is between 225°F and 275°F.
Q: How do I know when the turkey is done?
A: The turkey is done when it reaches an internal temperature of 165°F/74°C.
Q: Can I use a different type of smoker to smoke a turkey?
A: Yes, you can use any type of smoker to smoke a turkey. However, the Green Egg is a great option because it is very versatile and can be used for a variety of cooking methods.
Additional Resources
Smoking a turkey on the Green Egg is a great way to create a delicious and memorable Thanksgiving feast. With the right ingredients and techniques, you can produce a juicy, flavorful bird that will have everyone asking for seconds. So fire up your Green Egg and get smoking!
How long do I cook the turkey?
Plan on about 12 minutes per pound at 350°. However, this is merely a guideline. Remember, we cook to temperature, not time. When an internal read thermometer, such as the Thermapen, registers 165° in the thickest area of the breast and thigh, the turkey is done. Don’t cook without one! The white meat could get overdone and the bird could become dry, but you could cook the dark meat to a temperature of 185°. That is not what you want your guests to remember about your big holiday meal, either.
Always remember to show kindness to one another and remember that, despite appearances, there is always much to be grateful for. So eat your turkey, stuff yourself on side dishes, and don’t forget the dessert. Recall that there are just 30 days left until Christmas as you celebrate Thanksgiving with your loved ones, friends, food, and football.
What size turkey should I buy?
I recommend a turkey that weighs anywhere from 12 to 15 pounds for cooking on the Egg. Because it was on a really good sale and I couldn’t resist, I used an eighteen-pound bird for this post. Hey, a deal is a deal!
The cooking time will vary depending on the size of your bird. It will also vary if you stuff your bird before cooking it or leave the cavity empty. Stuffing your turkey before cooking results in uneven temperatures and increases the chance that the stuffing won’t cook to a high enough temperature to guarantee food safety, so I do not advise doing so. Nobody wants a house full of sick people on Thanksgiving night!.