Smoker Recipe: Big Green Egg Smoked Thanksgiving Turkey

Looking to spice up your Thanksgiving feast? Few things compare to a perfectly smoked turkey, especially one prepared on a Big Green Egg.

A masterful blend of tradition and culinary innovation, a smoked Thanksgiving turkey recipe brings a new dimension to the holiday table. It offers a harmony of flavors — the classic taste of roasted turkey improved with the subtle, smoky notes that this unique ceramic cooker can provide.

While many home cooks might feel intimidated by smoking such a large bird, fear not! 

With the right technique and the consistent heat of a Big Green Egg, smoking a turkey can be just as straightforward as roasting, with results that will impress even the most discerning guests.

Big Green Egg Smoked Thanksgiving Turkey Recipe: A Symphony of Flavor and Texture

A smoked Thanksgiving turkey in a Big Green Egg is celebrated for its exceptional juiciness and depth of flavor. The unique design of the Big Green Egg allows for precise temperature control and excellent moisture retention, resulting in a turkey infused with a subtle smokiness while maintaining its succulence throughout the cooking process.

Known for its perfect balance of traditional turkey flavor and artisanal smoke essence, a smoked turkey has become a favorite among both backyard pitmasters and professional chefs. The combination of brining and smoking helps every slice — from the lean breast meat to the rich, flavorful dark meat — remain tender and packed with flavor.

One standout feature of a smoked turkey is its crispy, golden-brown skin. The Egg's ability to maintain consistent heat results in skin that's not just flavorful, but also achieves that coveted crispy texture often elusive with other cooking methods.

Brining: The Secret to a Juicy Smoked Turkey

Brining is a must when preparing a turkey for smoking. But why is brining so valuable?

It's all about moisture retention and flavor infusion.

The brine — a solution of water, salt, sugar, and aromatics — helps the turkey retain moisture during the long smoking process. As the turkey soaks, it absorbs the water and flavors from the brine ingredients. This results in a more flavorful bird that stays juicy even through the extended cooking time.

Our recipe uses a brine that includes brown sugar, orange rind, rosemary, and aromatics like onions, garlic, and lemons. This combination keeps the turkey moist and infuses it with a complex flavor profile that complements the smoky notes from the wood chips.

Preparing Your Turkey for the Big Green Egg

Where does every great smoked turkey start?

It's all about the prep work.

After selecting your turkey — ideally one around 12 pounds for this recipe — your prep work should include:

1. Brining: Submerge your turkey in the prepared brine for 12 - 24 hours, turning occasionally.
   
   
2. Rinsing and Drying: After brining, rinse the turkey thoroughly and pat it dry.
   
   
3. Seasoning and Stuffing: Brush with olive oil, season with pepper and garlic powder, and stuff with aromatics and some potatoes.
   
   
4. Preparing the Egg: Set up your Big Green Egg for indirect cooking at 325°F/163°C with the convEGGtor in place.

Did You Know...

The Big Green Egg is based on an ancient clay cooking device known as a "kamado." These cookers have been used for over 3,000 years, with their origins traced back to China during the Qin Dynasty. The modern Big Green Egg, introduced in 1974, combined this ancient design with space-age ceramic materials, resulting in a versatile cooker that excels at smoking, grilling, and even baking!

[How to] Smoke Your Thanksgiving Turkey in a Big Green Egg

At first glance, smoking a whole turkey might seem daunting. It's larger than your typical weekend barbecue fare and requires more attention to detail.

But don't let that deter you! 

With the consistent heat and excellent moisture retention of a Big Green Egg, your smoked Thanksgiving turkey can be a showstopper — juicy, flavorful, and with that irresistible hint of smoke.

Let’s turn to a tried-and-true method that consistently delivers excellent results. 

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

That's easy: plan for about 12 minutes per pound at a steady temperature of 325°F.

What does this method look like in practice?

It's a straightforward approach based on temperature control and patience:

1. Preheating: Start by setting up your Big Green Egg for indirect cooking at 325°F with the convEGGtor in place.
   
   
2. Adding Smoke: Sprinkle soaked wood chips over the hot charcoal for that perfect smoky flavor.
   
   
3. Cooking: Place your prepared turkey on a roasting rack in a drip pan, surrounded by chopped potatoes.
   
   
4. Monitoring: Keep an eye on the Egg's temperature and the turkey's internal temperature.
   
   
5. The Finish Line: Your turkey is done when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.
   
   
6. Resting: Allow your perfectly smoked turkey to rest for 15-20 minutes before carving.

Big Green Egg Smoked Thanksgiving Turkey Recipe

In this recipe, we'll prepare a whole turkey using a flavorful brine and smoke it to perfection in a Big Green Egg.

Ingredients

For the Brine:

• 1 gallon of water
• ½ cup firmly packed brown sugar
• Rind of 1 navel orange (peeled)
• 3 sprigs fresh rosemary
• 1 cup kosher salt
• 3 yellow onions, quartered
• 1 garlic head, halved
• 2 lemons, quartered

For the Turkey:

• 1 whole turkey (approx. 12 lbs)
• 10 sprigs thyme
• 10 sprigs sage
• 3 cups chopped potatoes
• ¼ cup olive oil
• Freshly ground black pepper
• Garlic powder

For Smoking:

• 2 cups hickory or pecan wood chips (soaked in water for 1 hour)

Smoking Tips:

• Wood choice: Hickory provides a strong smoke flavor, while pecan offers a slightly milder, nuttier taste.
  
  
• Moisture: You can add a little water or apple juice to the drip pan to help keep the turkey moist during cooking.

For more smoking techniques, here are eight more.

Instructions

1. Brine the Turkey:
   
   
• In a large bowl, combine the water, brown sugar, orange rind, rosemary, kosher salt, two-thirds of the quartered lemons and onions, and 1 halved garlic head. Stir until the sugar and salt dissolve.
  
  
• Rinse the turkey thoroughly and place it in a resealable plastic bag or large container.
  
  
• Pour the brine over the turkey, making sure it's fully submerged. Refrigerate for 12 - 24 hours, turning occasionally.
  
  
2. Prepare the Big Green Egg:
   
   
• Set up the Big Green Egg for indirect cooking at 325°F (163°C).
  
  
• If you have the Over-Easy Hinge installed, take advantage of its easy-lift feature and increased opening angle for better access to the cooking area.
  
  
• Add the convEGGtor and sprinkle soaked hickory or pecan wood chips over the hot charcoal to create smoke.
  
  
3. Prepare the Turkey:
   
   
• Remove the turkey from the brine and rinse well under cold water. Pat it dry with paper towels.
  
  
• Discard the brine and brining solids.
  
  
• Stuff the turkey cavity with the remaining quartered lemons and onions, halved garlic head, thyme, sage, and 1 cup of chopped potatoes.
  
  
• Brush the outside of the turkey with olive oil and season generously with black pepper and garlic powder.
  
  
4. Cook the Turkey on the Big Green Egg:
   
   
• Place the turkey on a roasting rack set in a drip pan.
  
  
• Scatter the remaining chopped potatoes around the turkey in the drip pan.
  
  
• Place the drip pan in the Big Green Egg.
  
  
• Cook the turkey at 325°F/163°C for about 12 minutes per pound (approximately 2 ½ - 3 hours for a 12-pound turkey) until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
  
  
• If the turkey starts browning too quickly, tent it with aluminum foil to prevent burning.
  
  
5. Rest the Turkey:
   
   
• Remove the turkey from the Big Green Egg and let it rest for 15-20 minutes to allow the juices to settle.
  
  
• Save the drippings from the drip pan for making gravy, if desired.
  
  
6. Carve and Serve:
   
   
• Carve the turkey and serve immediately, accompanied by the roasted potatoes.

This method combines the flavors of a classic smoked turkey with the convenience and performance of the Big Green Egg, resulting in a perfectly cooked bird with deep smoky notes for your Thanksgiving feast!

Craving More?

Be sure to check out our other Smokin' Ugly Recipes. Download our cookbook: