How to Smoke a Turkey on the Big Green Egg: Step-by-Step Guide

Why Smoke Your Turkey on a Big Green Egg?

If you’re looking to impress your friends and family with a juicy, flavorful turkey, smoking it on a Big Green Egg is the way to go. The Big Green Egg’s ceramic design helps maintain steady heat, locks in moisture, and infuses your turkey with an irresistible smoky flavor. Whether you’re a seasoned pitmaster or a beginner, this guide will walk you through every step for perfect results.

What You’ll Need

• 1 whole turkey (10-14 lbs recommended)
• Your favorite poultry rub or seasoning
• Olive oil or melted butter
• Apple, cherry, or hickory wood chunks (for smoke)
• Charcoal (lump charcoal is best for the Egg)
• Drip pan
• Water or broth (for the drip pan)
• Meat thermometer
• Aluminum foil
• Optional: Brine ingredients (water, salt, sugar, herbs, spices)

Step 1: Prep Your Turkey

1. Thaw the Turkey: If using a frozen turkey, allow it to thaw completely in the refrigerator. This can take several days depending on size.
2. Brine (Optional but Recommended): For extra juicy meat, submerge your turkey in a brine solution overnight. Mix water with salt, sugar, and your favorite herbs or spices. Rinse and pat dry before seasoning.
3. Apply Seasoning: Rub olive oil or melted butter all over the turkey. Generously coat the bird inside and out with your chosen rub or seasoning. You can also place aromatics like onion, garlic, or herbs inside the cavity for added flavor.

Step 2: Prepare the Big Green Egg

1. Add Charcoal: Fill the firebox with lump charcoal, leaving room for air circulation.
2. Add Wood Chunks: Place a few wood chunks (apple, cherry, or hickory work well) among the charcoal for that classic smoky flavor.
3. Set Up for Indirect Cooking: Insert the convEGGtor (or plate setter) to create an indirect heat zone. This prevents the turkey from sitting directly over the flames and helps cook it evenly.
4. Preheat: Light the charcoal and bring your Big Green Egg to a steady temperature of 250°F to 275°F (121°C to 135°C). Allow it to stabilize before adding your turkey.

Step 3: Smoking the Turkey

1. Add Drip Pan: Place a drip pan filled with water or broth under the grill grate. This catches drippings and keeps the environment moist.
2. Position the Turkey: Set your seasoned turkey breast-side up on the cooking grate above the drip pan.
3. Insert Thermometer: Place a meat thermometer in the thickest part of the breast, avoiding bone.
4. Close the Lid: Keep the lid closed as much as possible to maintain temperature and smoke.

Step 4: Monitor and Maintain

• Maintain Temperature: Adjust air vents as needed to keep your Egg between 250°F and 275°F.
• Add Wood if Needed: For longer cooks, add more wood chunks as needed for consistent smoke.
• Baste Occasionally: Every hour or so, baste your turkey with juices from the pan or additional melted butter for extra moisture.

Step 5: Check for Doneness

The turkey is ready when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Start checking after about 3 hours for smaller birds; larger turkeys may take up to 5 hours.

Step 6: Rest and Serve

• Tent with Foil: Once done, remove the turkey and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving—this allows juices to redistribute and keeps meat tender.
• Carve and Enjoy! Slice up your smoky masterpiece and serve with your favorite sides.

Troubleshooting & Tips

• If Skin Isn’t Crispy: Increase heat to 350°F for the last 30 minutes of cooking.
• If Bird Is Cooking Too Fast: Lower the Egg’s temperature and tent with foil to prevent burning.
• If You Want More Smoke Flavor: Add more wood chunks at the beginning—too much later can make it bitter.
• No convEGGtor? Use a heatproof pan or bricks wrapped in foil as a makeshift indirect barrier.

Frequently Asked Questions (FAQ)

How long does it take to smoke a turkey on a Big Green Egg?

A typical 12-pound turkey will take about 4-5 hours at 250°F-275°F. Always rely on internal temperature rather than time alone.

Should I brine my turkey before smoking?

Brining is optional but highly recommended for juicier results. Even a simple saltwater brine can make a big difference.

What wood is best for smoking turkey?

Mild fruit woods like apple or cherry are popular for their subtle sweetness. Hickory adds a stronger smoky flavor if you prefer.

Can I stuff my smoked turkey?

It’s safer to cook stuffing separately. Smoking slows down cooking, which can prevent stuffing from reaching safe temperatures inside the bird.

How do I get crispy skin?

Patskin dry before seasoning, avoid basting too often, and finish at higher heat if necessary.

Final Thoughts

The Big Green Egg makes smoking a turkey easy and delicious. With these steps, you’ll create a tender, juicy bird packed with smoky flavor—perfect for any celebration. Happy smoking!