Smoked Turkey in Big Green Egg

(from cokerlj’s recipe box)

Best Darn Smoked turkey ever!!!
You can find complete instructions on the internet at the Big Green Egg site…“YOUR TURKEY CHEAT SHEET”. But we learned a lot so here are some things that we recommend!

Source: Big Green Egg

Categories: Poultry, Thanksgiving, Turkey

Ingredients

  • PREPARING TURKEY:
  • I use the brine for my Turkey as indicated under my recipe for Roast Turkey - Brine, Roasting & Gravy. Follow instructions given for Brining. (BE SURE TO REMOVE THE PAPER GIBLET BAG THAT THEY HIDE INSIDE A DIFFERENT BREAST CAVITY.)
  • Brine over night.
  • The next morning remove from brine drain and rinse. Inject with your favorite seasoning. I like to inject with Butter (I use half salted and half unsalted.
  • I stuff the Turkey with 1/2 carrot, 1/2 onion quartered, 2 cloves garlic, 1 stalk celery quartered, 1/2 apple, sprig of rosemary, (a couple leaves of sage, optional)
  • Sprinkle salt and pepper into cavity.
  • Rub outside of turkey with olive oil, salt and lightly pepper. Tie legs together, fold wings under

Directions

  1. DIRECTIONS FOR ACTUAL SMOKING:

  2. Night before soak any wood chips you might be using. Pecan is the preferred wood. Load the charcoal into the EGG.

  3. That morning Light the Egg, Bring the temperature up to 350 degrees.

  4. Add wood chips to coals.

  5. Place a V-rack into a large disposable roasting/drip pan. Place the roasting pan onto a sturdy sheet pan. Put your turkey into the V-Rack. (you can also add extra onion, celery, garlic into the roasting/drip pan)

  6. Add some liquid to the roasting pan such as Chicken Broth, Wine or Water.

  7. Put the whole thing onto the Cooking grate.

  8. COOKING TEMPS:

  9. Maintain the inside of the Egg temperature between 325-350 degrees.

  10. BE SURE TO CHECK BREAST AND THIGH FOR INTERNAL TEMPS. IT IS RECOMMENDED THE FINAL TURKEY INTERNAL TEMP SHOULD BE 165 DEGREES! Remember the turkey’s internal temperature will continue to rise a few degrees after it is removed from the EGG.

  11. When your turkey has reached the ideal internal temperature, remove the bird from the EGG, tent with aluminum foil and let rest a few minutes so that the juices settle.

  12. COOKING TIMES:

  13. The chart from the Big Green Egg recommends cooking approximately 15-20 minutes per pound.

  14. We cooked a 12 1/3 pound turkey for 3 1/2 to 4 hours at 300 Degrees. Don’t bother checking temp until around 3 hours cooking.

  15. We cooked 2 at a time…13+pound turkeys for 4 hours at 300 degrees. Don’t bother checking temp until around 3 hours cooking.

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