“Captain Ron,” also known as “Eggspert” Ron Dimpflmaier, is a contributing writer for Kamado and Big Green Egg cookers. In the same amount of time as cooking it in your oven, he shows you how to cook an entire turkey in these appliances for perfectly cooked, smoked turkey flavor.
This time of year, every home cook in the country gets to impress their friends and family with their Thanksgiving turkey-cooking prowess. Thankfully, the Pilgrims started this long tradition which only seems to grow more and more each year!.
It’s okay even though it’s been proven that after their famous landing on Plymouth Rock, the Pilgrims did not eat turkey. Thanksgiving always makes me think of turkey, and I don’t believe that 46 million turkeys would be consumed in the US on the final Thursday of November if they hadn’t made that historic journey across the ocean.
Are you ready to impress your family and friends with the most succulent, flavorful smoked turkey this Thanksgiving? Look no further than your trusty Big Green Egg! This guide will walk you through the entire process, from brining and seasoning to smoking and resting, ensuring a perfect bird every time.
Preparation is Key:
- Brining: Start by soaking your turkey in a flavorful brine for 24 hours. This adds moisture, enhances tenderness, and infuses the meat with delicious seasonings.
- Seasoning: After brining, coat your turkey with a generous layer of your favorite rub. We recommend using a combination of salt, pepper, garlic powder, and paprika for a classic flavor profile.
- Stuffing (Optional): If desired, stuff the cavity with aromatic vegetables like onion, celery, and apple. Avoid using traditional bread stuffing, as it can make the turkey soggy.
Smoking Perfection:
- Preheat your Big Green Egg to 300°F.
- Place the turkey on the grate, breast side up.
- Add a few chunks of your favorite smoking wood, such as pecan or hickory, for a subtle smoky flavor.
- Monitor the temperature closely, maintaining a consistent 300°F throughout the cook.
- The general rule of thumb for smoking time is 30 minutes per pound. However, the actual time may vary depending on the size and temperature of your turkey.
- Use a reliable meat thermometer to check the internal temperature of the thickest part of the breast and thigh. The turkey is done when the breast reaches 165°F and the thigh reaches 175°F.
Rest and Enjoy:
- Once the turkey is cooked, remove it from the Big Green Egg and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Carve the turkey and serve it with your favorite sides and gravy.
Pro Tips for Smoking a Turkey on a Green Egg:
- Use a drip pan underneath the turkey to catch drippings and prevent flare-ups.
- Baste the turkey with melted butter or apple juice every hour for extra moisture and flavor.
- Don’t be afraid to experiment with different rubs and wood combinations to find your perfect flavor profile.
- Most importantly, relax and enjoy the process! Smoking a turkey is a fun and rewarding experience that will leave you with a delicious and impressive meal.
Additional Resources:
- Big Green Egg Smoked Turkey Recipe: https://biggreenegg.com/recipes/smoked-turkey/
- How To BBQ Right Smoked Turkey Recipe: https://howtobbqright.com/2015/11/27/smoked-turkey-on-the-big-green-egg/
Frequently Asked Questions:
- How long does it take to smoke a 12-pound turkey on a Green Egg?
- What kind of wood is best for smoking turkey?
- Can I smoke a turkey without brining it?
- What temperature should I smoke a turkey to?
Remember, these are just guidelines. The best way to determine doneness is by using a meat thermometer and checking the internal temperature of the turkey.
Happy Smoking!
Steps for this Recipe- see full recipe instructions below in recipe card.
- GrillGirls Sunshine State of Mind Craft Barbecue Rub should be used to grease the turkey.
- Apply compound butter to the turkey’s skin on both the inside and the outside.
- While preparing your Big Green Egg for smoking, make gravy and remember to include a water pan in your setup.
- Monitor your temp. Cover the bird with foil if it is browning too quickly.
- Use the turkey stock you made for the egg to make gravy while the turkey smokes.
Should you brine your turkey?
We could debate this point endlessly, but brining your turkey will surely help it be the juiciest and moistest it can be. We at GrillGirl recommend brining. Check out our Pickle Juice Brined Turkey Recipe or All-Purpose Brine Recipe.
