Please Help! Smoking a turkey!!!

mr

I need to smoke a 15-18 pound turkey on a large green egg without a turkey stand or drip....Just the big green egg and the turkey...what do i do? how long? what temperature? please help!

The Naked Whiz

At this late point in time, I'd suggest just treating your Egg like your oven, and doing the cook the same way. 325 degrees for 15-20 minutes per pound, 160 breast, 180 thigh. Go easy on the smoke unless you know how much you like. Good luck.

Kokeman

I cooked a 13# yesterday. I did at 330* with wild cherry and grape vine. It came out great with just the right amount of smoke.
Use some sort of fruit wood. Do not use hickory or mesquite.

mr

Here is what i have....a place setter...a regular rack...large green egg...regular seasonings, butt rub, butter, etc...what exactly do i do to make this a great turkey at the last minute? 15-18 pounds....

civil eggineer

Load lump to top of fire ring. Place (lightly) a couple of handfulls of wood chips (if any) throughout the lump. Put platesetter in egg with legs facing up with a drip pan in the middle then set grill on top. Light egg and bring up to target temp (I cook at 350 dome). Allow egg to burn clear (1/2 to 3/4 hour) until exhaust smells good. Season bird with salt & pepper place on grill and keep dome temps at 350. Start checking thigh internal temp at around 10 min/lb cooking time. Pull turkey off when thigh hits 180 degrees. Tent turkey with foil and allow to rest for 1/2 hour or more if time allows. Prior to cooking, try to place a bag of ice water on the breast for 1 hour minimum. Ideal breast temp is 160 but thighs are not done until 180 temp. Relax and enjoy a juicy bird courtesy of the BGE magic!

Little Chef

You have everything you need!! Stabilise the egg at 325-350* with the platesetter legs up....fashion some sort of drip pan then add the grid....place turkey on the grid, and allow to roast until internal temp of breast reaches 165*. Agree with the prior post...ice the breast down before putting into the egg....
You can add a little smoking wood if you want smoked turkey, it certainly isn't necessary, but GO EASY on it! Suggest fruit woods...apple, guava, cherry...... You'll do great!

docjaw57

I have a question also. First time for a turkey on the egg. I have a 14# bird that I have brined for approximately 24hr. How long before I place it on the LBGE should I bring it out of the fridge? Or do I just bring it out of the fridge and place the ice bag on the breast for one hour? Also, as far as temp regulation; is it best to adjust temp with both dampers or just the top one? Thanks!!

Little Chef

Just bring it out of the fridge and ice the breast down....no additional time out of the fridge needed. And yes, you will be adjusting both vents.... Stablilize the Egg at 350*-375* for a good 30 minutes before adding your bird. The bird will drop the temp significantly, then shoot for 325* for the balance of the roasting time.