Big Green Egg turkey recipe is an amazing delight, with smoky flavors of meat on your plate and juicy for sure. The ceramic nature of the Big Green Egg helps it control temperature and cook turkey to perfection in a low-and-slow fashion. But whether you’re making Thanksgiving dinner, Christmas dinner, or just a festive dinner, this turkey recipe is sure to impress your guests.
If you brine, season, and slow-smoke the bird correctly, you end up with a turkey that’s golden-brown on the exterior and moist on the interior. Here’s the breakdown for a perfect Big Green Egg turkey.
Ingredients
For Turkey:
- 1 thawed whole turkey (12-15 lbs)
- 154 1/2 cup unsalted butter at room temperature
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 lemon, halved
- 1 large onion, quartered
- 4-5 fresh thyme sprigs
- 4-5 fresh rosemary sprigs
For the Brine (Optional but Highly Recommended):
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup black peppercorns
- 5 cloves garlic, smashed
- 2 bay leaves
- Herbs, fresh (thyme, rosemary, and sage)
- 1 orange, sliced
For the Basting Mixture (Optional, for Added Flavor):
- 1/2 cup melted butter
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- For smoking wood (optional for extra flavor):
- 2 cups applewood chips (soaked in water for 30 minutes)
Procedure
Brining the Turkey (Highly Recommended)
The secret to an incredibly juicy turkey is brining. A good brine not only imparts moisture but adds flavor well before the turkey ever sits on the grill.
Wet Brine Method:
Add the water, kosher salt, brown sugar, peppercorns, garlic, bay leaves, and fresh herbs to a large stockpot. Bring to a boil, stirring until the salt and sugar dissolve.
Let the brine cool completely. You can also stir in the orange slices for more citrus flavor.
Place the turkey in the brine solution, making sure it’s fully submerged. Refrigerate for 12-24 hours.
After brining, take the turkey out, rinse it very well, and dry it with paper towels.
Dry Brine Method (Far Easiest Option):
Combine kosher salt, black pepper, smoked paprika, and dried herbs.
Log the mixture all over the skin of the turkey and in the cavity.
Refrigerate uncovered for 24 hours, during which time the dry brine draws out moisture and increases flavor.
Preparing the Turkey
Thaw the Turkey
Make sure your turkey is completely thawed. For a 12-15 lb turkey, it takes 3-4 days to thaw in the refrigerator.
Prepare the Big Green Egg
Load the Big Green Egg with lump charcoal and light it. Set the Egg up for indirect cooking at 325°F (163°C). Insert the plate setter in the unit with the feet facing up for a convEGGtion cooking experience.
Soak the Wood Chips in water for some time for a smoky flavor.
Season the Turkey:
With paper towels, pat the turkey dry.
For the compound butter, combine softened butter with smoked paprika, garlic powder, onion powder, dried thyme, rosemary, and sage in a small bowl. Gently work the turkey skin loose with your fingers, and then rub the butter mixture directly under the skin to season the meat.
Rub the outside of the meat with olive oil and season liberally with kosher salt and black pepper.
Stuff the Turkey (Optional for More Flavor):
The turkey cavity is a great place to insert some moisture and flavor in the form of lemon halves, onion quarters, and fresh herbs.
Cooking the Turkey
Put the Turkey on the Grill:
Place a roasting pan with a wire rack on the cooking grid in the Big Green Egg. Also, place the turkey breast-side up on the rack so it will not block heat from getting to the thighs.
Add the Wood Chips:
Pour the soaked wood chips directly over the hot coals to produce a flavorful smoke.
Monitor the Temperature:
Keep the temperature consistently at 325°F (163°C). There’s a top and bottom vent for adjusting airflow and keeping heat steady.
Cooking Time:
Allow 15 minutes per pound. For a 12-15 lb turkey, you will probably need 3 to 4 hours.
Optional: Baste for Extra Flavor
Every 45 minutes, baste the turkey with melted butter and honey to make the skin even crispier and richer.
Check for Doneness:
For turkey breast and thigh, insert a meat thermometer in the thickest part. Heat the internal temperature to 165°F (75°C) in the breast and 175°F (80°C) in the thighs.
Resting and Carving
Rest the Turkey:
After it’s cooked, take the turkey off the Big Green Egg and tent it loosely in foil. What also will give you the best, juiciest results is to let the meat rest for 20-30 minutes to let the juices redistribute.
Carve the Turkey:
Begin by cutting off the legs, then separate the drumsticks from the thighs. Carve the breast into very thin, even slices across the grain for the best tenderness.
Serving Suggestions
These dishes pair beautifully with big green egg turkey:
- Mashed Potatoes with Garlic for a creamy, buttery side
- Sweet Potatoes, smoked to enhance the smoke from the turkey
- Grilled Asparagus for a nice light, fresh contrast
- Cranberry Sauce: to cut the savory notes
For a more informal post-holiday dinner, use leftover turkey to make sandwiches or tacos or get turkey salad.
Creative Leftover Ideas
- Smoked Turkey Tacos: Shred leftover turkey and toss it with barbecue sauce, then serve with tortillas, slaw, and avocado.
- Turkey Pot Pie: Mix turkey and creamy sauce and veggies, then blanket with a pastry to eat with a spoon.
- Turkey and Cheese Sliders: Press turkey and cheddar cheese into slider buns, brush with garlic butter, and bake for a cheesy snack that’s perfect for a crowd.
Troubleshooting Guide
- Turkey Dry: Brine the turkey and stay alert to internal temperatures.
- Uneven Cooking: Use a roasting rack, and make sure the turkey is breast-side up to promote more even heating.
- Burnt Skin: If the skin is darkening too quickly, loosely tent the turkey with foil for the last hour of cooking.
Nutritional Information
A typical serving of Big Green Egg turkey (6 ounces) has:
- Calories: 320
- Protein: 45g
- Carbohydrates: 2g
- Fat: 15g
- Sodium: 400mg
To cut calories, decrease butter or use olive oil in the seasoning mix.
Conclusion
With the smokiness and tenderness of the meat, this turkey will be the star of your feast. Enjoy every delicious bite!
