Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoked Marinade-Injected Turkey

FiveFalls Posts: 5
edited November -1 in Poultry


• 1 Apple
• 1 Orange
• Lawry"s Seasoned Salt
• &#189 Butter - ½ stick
• 1 pt Chef Williams Cajun Injector Injectable Marinade - Roasted Garlic & Herb for Turkey


Wash Turkey (removed giblets and neck from inside cavity).
Pat dry.
Melt ½ stick of butter.
Inject marinade.
Rub skin with melted butter.
Season inside and out with Lawry's seasoned salt
Cut apple and orange in halves and place in cavity.
Place vertical rack (can also be placed on v-rack) through bird so top comes out through the neck. The apple and orange parts get squeezed between the vertical rack and the bird. You just have to make it work. Make sure the top of the vertical rack is clear allowing the heat from below to pass through the turkey cleanly.

Have fire going, stabilized around 250 degrees. Place several( 2-3) chunks of soaked Pecan wood on the fire, put cooking grill in place and a pizza stone or something to provide indirect heat. Place bird mounted on its vertical rack, breast up, in a drip pan and onto the pizza stone. Close the egg.

Cook at 250 degrees F for one hour then bring the egg up to 300 degrees for approximately three hours, then up to 350 degrees for the balance of the cook time. Place an internal meat thermometer in the thigh. It is ready when the internal temp reaches 180 degrees F.

Today's specimen was a 14 pounder. It was ready in five hours. Allow turkey to rest 20 minutes before cutting. Figure about 25 minutes of cook time per pound of turkey.


Inject the marinade according to the instuctions.

Number of Servings:

Time to Prepare: