Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

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.

Smoke turkey questions

I'm wanting to smoke a turkey and I need a little coaching.

1) how long do I smoke it for?

2) what temp?

3) brine or no brine?

4) what should I inject it with?

5) do I baste it? If so how often?

Thank y'all in advance for the help!! If I've left anything out, please give me your input.


  • MrossMross Posts: 338
    If you do nothing else Brine the bird.
    You can smoke it as low as 225 and as high as 400 IMO.
    No injection. Brining takes care of moisture issues.
    Cook to temp 160 to 165 in breast 180 to 185 in thighs.
    I do not baste. After i get the color I want on the skin I tent foil over it loosely.
    After brining 24 hours rinse bird, pat dry and apply whatever rub or herbs to the outside.
    Duncan, SC
  • EggcelsiorEggcelsior Posts: 11,865
    I'd brine, but if you do, make sure you allow it to dry in the fridge for around 24 hours. This will ensure crisp skin.
  • Agreed with the above but would add check to see if the bird already is already solution injected. If so you prolly want to cut back on the salt in your brine.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Also, simple trick to help the breast cook at the same time as the thighs I read about - put a ziplock bag of ice on the breast for 20 minutes just before putting on Egg - it works really well.
    Good luck!
  • TjcoleyTjcoley Posts: 3,451
    +1 on above. If you haven't decided on what wood to use, Pecan is great with turkey.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • rholtrholt Posts: 375
    There is a great article on about smoked turkey. Plan on doing it this weekend.
  • bo_mullbo_mull Posts: 348
    Spatchcock it if you have the room, Put the legs n thighs in the back toward the hinge since it's usually hotter in that area.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

  • PjoePjoe Posts: 224
    What bo said. Spatchcock is the way to go along with a brine.
  • yzziyzzi Posts: 1,793
    edited September 2013
    Definitely brine. Spatchcock is much easier and faster. Cherry wood gives a nice mild flavor with a "been at the beach all summer long" skin color. Coffee rub is great on turkey.
    Dunedin, FL
  • yzziyzzi Posts: 1,793
    Forgot to pot this pick of the end result of a spatchcock cooked at 400 for a little over an hour. Good luck! image
    Dunedin, FL
  • @yzzi Can you share what you did with those brussel sprouts?



  • Ditto on the spatchcock.  And I take it a step further and separate the spatchcocked breasts from the legs and thighs.  Since the breast always seems to finish cooking first, I can remove the breasts and leave the legs and thighs on longer.

    Living Large and XL

Sign In or Register to comment.