Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

smoked turkey recipe

WisconsineggheadWisconsinegghead Posts: 77
edited November -1 in EggHead Forum
helping a fellow egghead with his first smoked turkey. Anyone have any good recipes I can give him?

We currently have it brining, just need some advise for the smoking process.


  • HossHoss Posts: 14,587
    Go EASY on the smokewood.Lotsa folks think the lump itself is enough.At least use MILD wood.Cook it til it's done.NOT overdone.
  • should I put any rub on the skin at all or just go from the brine to the egg?
  • HossHoss Posts: 14,587
    There are MANY,MANY methods to cookin turkey.Most folks put rub UNDER the skin.I put mine on indirect,300-350 dome with a drip pan underneath with a little liquid in the pan and cook it til it's 175 in the thigh and 165 in the breast.Some ice the breasts before the cook so it cooks slower,some cut the legs and thighs off so they can cook to different internal temps.Try the search forum.You will find a lot of advice better than mine.The EASIEST is spatchcocked/Butterflied.Cut out the backbone,mash it flat and let her go.Seasonings/injections are personal preference.I do not brine but I do inject with butter and apple juice then apply a rub under and over the skin cook .Turkey is cheap so it is fun to eggspriment with.
  • WokOnMediumWokOnMedium Posts: 1,376
    What are you planning to use it for? For dinner, light smoke, light seasoning, maybe some nice thyme or sage.

    For cold sandwiches I'm a sucker for a smokey flavored turkey with a good punch of seasoning, Any rub you love for poultry or even something Cajun or bbq-y. I've done that a few times for graduation sandwiches or to feed folks milling around for a weekend. I usually smoke those with a good dose of cherry and Apple wood. Slow smoked to lady it on good.

    Just a matter of preference.
Sign In or Register to comment.