How to Cook a Turkey on a Big Green Egg

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Smoking a turkey on the Big Green Egg is surprisingly easy, and unsurprisingly delicious!

First, get your charcoal nice and hot in your Egg. Place several wood chunks on top of the coals; you should soak the chunks in water for a couple hours before using.

Make sure your turkey is fully defrosted, and season it as desired. Use an injectible marinade or brine to flavor the meat of the turkey, while using a rub on the skin for a tasty, crispy texture.

Place your turkey, uncovered, onto a roasting rack or vertical turkey stand, set into a aluminum roasting pan to hold the juices, and place onto your Egg grates. Fill the pan with about an inch of water, juice, wine or other liquid to keep the turkey moist. Close your Egg and maintain a temperature of 325-350 degrees throughout the cooking process. Add additional charcoal as needed.

After about an hour of cooking, open your Egg and cover the turkey completely with aluminum foil. This will help the turkey cook thoroughly without drying out the skin. Cook for approximately 15-20 minutes per pound.

Toward the end of your cooking process, test the temperature of the turkey with a calibrated thermometer. The turkey should reach 160 degrees before removing from the grill. Make sure to check multiple points on the turkey, including the thigh and the thickest part of the breast. When the turkey reaches 160 degrees, remove from the grill and allow it to rest until the temperature rises to 165 degrees.

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