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Smoking a Thanksgiving Turkey!

Hello friends:

I am going to smoke a WHOLE (12.9lbs) Thanksgiving turkey!  I did a practice round last weekend, but it was an 8lb bone-in turkey breast.

My practice round consisted of:  Brine, apple/hickory smoke, baste (during cook time). Indirect heat via plate with feet up.  I had consistent temperature at 350 degrees.  It only took 2.5 hours to reach 170 degrees internal temperature.  Roughly 18 minutes per pound.

It was amazing, very tender/juicy.

Should I stick to this same strategy with the bigger "WHOLE" turkey?

Thanks!

-BigSal



Comments

  • Ladeback69
    Ladeback69 Posts: 4,482
    Sounds great. I'm doing a 15 pounder for thanksgiving by brining then smoking with peach wood. I am also adding a peach beer and Octoberfest beer to the brine. My guess it's going to take 3 to 4 hours at 350, but I'm starting early to make sure I have plenty of time.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • I'm planning on starting early as well. What do you plan to do if the turkey finishes in the time you planned so you end up having a done turkey earlier than planned? I'm struggling with how to keep it warm, but not dry it out.
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI
  • Fellow eggers, I am going to try this out.  Anyone done this before with a Turkey? 
    I have done the traditional turkey on the egg for the past 3 years, one thing for sure, if you use a turkey can or a basting oven, the bottom always gets done faster.  I am looking for more uniformity in cooking so I am going to try this.


                      Raideregg
    I Like Big Eggs and I can not lie!
    XXL,XL, L and MM
  • JSwap
    JSwap Posts: 6
    I'm really looking forward to some smoked turkey.  I just got my LBGE and have planned to smoke 3 turkeys this holiday season for various parties. I plan to follow the same strategy of brining for a day, with apple wood at 350.
    Duvall, WA - LBGE
  • thegooddocta-

    For my practice turkey, I was done around 2:30pm, and we ate around 3:15pm.

    Right after I took it off my LBGE, I wrapped it in tinfoil, and put into a cooler.  Perhaps the brine from the night before helped it from drying out. 
  • ALSO WONDERING....

    How do you all keep the skin moist as possible?  A lot of baste??

    For my practice turkey, the skin started to "shrink up" and exposed the meat.  Is there anyway to prevent this from happening??
  • Thanks @BigSal‌ !
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI