Smoke Turkey on Big Green Egg From Watersound, FL

Watersound

This is an explanation on how to smoke a turkey on a big green egg from Watersound, FL.

         To start I used the following equipment & accessories:

Medium Big Green Egg

Big Green Egg Charcoal 

Big Green Egg Plate Setter (inverted)

V Rack

Dripping Pan

Looftlighter

Wood chunks (blueberry) & wood chips (pecan)

Big Green Egg Dual Probe Wireless Thermometer 

Cooking twine

Cooking Ingredients:

10 lb turkey fresh or thawed

Olive oil

Bad Byron’s Butt Rub

1 lemon (quartered)

1 onion (quartered)

1 apple (quartered)

salt and pepper

Your local Big Green Egg distributor will have the equipment & accessories. The local distributor in my area is Bay Breeze Patio. 

Soak 3 wood chunks and a handful of wood chips in water. 

A lot of people like to brine the turkey, but I have found that it is not necessary. Rinse the turkey and pat dry the cavity with paper towels. Salt and pepper the cavity and insert the lemon, apple and onion quarters. Tie the legs together and the wings together with cooking twin so the food does not fall out of the cavity. Put olive oil on and around the turkey. Use your favorite rub and sprinkle on the outside of the turkey. Make sure that it gets all around the turkey. Put the V-rack inside the dripping pan and place the turkey on the V-rack. Cover with plastic wrap. 

Fill the Big Green Egg fire box with charcoal and light. I use the Looftlighter to light the charcoal because it is easy and takes less than 5 minutes. Get the temperature in the big Green Egg to around 300 deg. Drop the word chunks and wood chips the charcoal, insert the plate setter (inserted). Take the plastic wrap off the turkey and put the drip pan, which holds the V-rack, which holds the turkey on the inverted plate setter. Insert one temperature probe in the breast of the turkey and on temperature probe on the V-rack.

When you first put the turkey on the Big Green Egg the temperature will drop so you want to bring it back up to around 250 deg to 275 deg. You will see a lot of smoke billowing from the top of the egg. You will want to check on the temperature periodically to make sure that it is remains between 250 degrees and 275 degrees. I monitor the thermometer on the V-rack and on the dome to keep the temperature constant. 

The turkey will take approximately 12 min per pound to cook, so for a 10 pound turkey it should be ready to come off the Big Green Egg in approximately two hours, but instead of the time, I monitor the meat temperature which is more important. The turkey should be ready to come off the grill when the meat temperature is 165 degrees.

How to Smoke a Turkey on a Big Green Egg Video