How To Smoke Turkey On Big Green Egg

Smoking Turkey on the Big Green Egg

Smoking a turkey on the Big Green Egg is a delicious way to prepare a Thanksgiving or holiday meal. The Big Green Egg is a versatile and efficient ceramic cooker that can be used for smoking, grilling, and even baking. If you’re new to smoking turkey or using the Big Green Egg, don’t worry. With the right tools and techniques, you can achieve a perfectly smoked turkey that will impress your family and friends.

Preparation and Seasoning

Before you start smoking the turkey, it’s important to prepare and season it properly. Here are the steps to follow:

1. Thaw the turkey completely in the refrigerator.
2. Remove the giblets and neck from the turkey cavity.
3. Rinse the turkey under cold water and pat it dry with paper towels.
4. Season the turkey generously with your favorite dry rub or seasoning blend. Make sure to season both the outside and inside of the turkey.
5. Cover the seasoned turkey with plastic wrap and let it sit in the refrigerator for at least 12 hours to allow the flavors to penetrate the meat.

Setting Up the Big Green Egg

Now that your turkey is seasoned and ready to go, it’s time to prepare the Big Green Egg for smoking. Follow these steps to set up your Big Green Egg for the perfect turkey:

• Fill the charcoal basket with lump charcoal, leaving enough space for airflow.
• Place several wood chunks on top of the charcoal. Apple, hickory, or cherry wood are great options for smoking turkey.
• Open the bottom vent of the Big Green Egg and light the charcoal using a fire starter or electric starter.
• Adjust the top and bottom vents to achieve a temperature of 225-250°F (107-121°C).

Smoking the Turkey

Once the Big Green Egg is at the right temperature, it’s time to smoke the turkey. Follow these steps for a successful smoking process:

1. Place a drip pan filled with water or apple juice on the plate setter inside the Big Green Egg to create a moist cooking environment.
2. Place the turkey on the cooking grate, close the lid, and let it smoke.
3. Monitor the temperature of the Big Green Egg and add charcoal and wood chunks as needed to maintain a consistent temperature.
4. Smoke the turkey for approximately 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.

Resting and Serving

After the turkey reaches the desired temperature, carefully remove it from the Big Green Egg and let it rest for 15-20 minutes before carving. Resting allows the juices to redistribute, resulting in a moist and flavorful turkey.

Carve the turkey and serve it with your favorite sides and accompaniments. Smoking a turkey on the Big Green Egg is a rewarding experience that yields a delicious and memorable meal for any occasion.

With the right preparation, seasoning, and technique, you can create a mouthwatering smoked turkey that will be the highlight of your holiday feast. So fire up your Big Green Egg, gather your ingredients, and get ready to impress your guests with a perfectly smoked turkey!