Smoked Turkey

curtis from haliburton · December 2010

Hello All,

I am a new owner of an Egg, thanks to an early Christmas and 60th Birthday Present from my wife. I would like to smoke the "Christmas Bird" this year and wondered if anyone has any receipes or suggestions for a new Egg Owner.

I have used a Webber Charcoal Barbecue for over 30 year so I have some experience cooking large poultry over coals but of course at much higher temperatures. I would usually bank my coals and cook the Turkey in an Aluminum Roasting Pan smoking with Apple or Hickory Chips. It was always a challenge to keep the temperature low but I did have some success. With the Egg I assume I can really keep the temperature low and truly smoke the bird vs a barbacued bird with a bit of smokey flavour.

Any suggestions would be most welcome.

Thanks from a very cold and snowy Haliburton, Ontario

Little Steven · December 2010

Curtis,

Welcome! The Egg will cook at 250* very well. 200* and lower are possible but can be tricky to maintain over long periods of time. Unfortunately for us Canucks the ambient temperature doesn't affect the egg much.

Steve

Mickey · December 2010

Spatchcocked Turkey / direct at 400 and cook high in the dome (raised). Do not turn over.
THis was a coffee rub

Eggatorium · December 2010

It will be the best tasting bird you will ever have.

Capt Frank · December 2010

Go to the "search forum" on the forum list and type in "smoked turkey". There are a zillion posts on the subject :laugh:

Welcome aboard :cheer:

Mr. & Mrs Potatohead · December 2010

I smoke my birds with an indirect set up and a drip pan.
In my case, I use a plate setter legs up, with the grid atop that. This means that the turkey is at about gasket level. You can set the bird in a pan, if you wish, but in my mind it isn't necessary and works great on the grid.
I have used all sort of smoke-wood over the years, but have settled in on either cherry or apple for my Holiday Turkey !
As for a temperature.....I've gone higher and lower, but now set the Egg at 300 F. and just walk away....
You will love this cook, this meal, this experience! My first cook on my Egg was a smoked turkey....It was a major hit with family and all the guests.
Keep in mind that the temp. not time is key and where you want to be headed. Pull your bird at 170 to 175 F. foil and rest for at least 20 minutes. That should give you a finish / serving temp. of 175 to 180 F.
As for a cook time estimate...The Egg is an interesting critter.
Set up with the plate setter, legs up, it is a convection oven with the movement of air. This can and most likely shorten cook times. However, I have found that at a temp. of 300 F. I can guesstimate about 12 to 15 minutes per lb. And that really is a guess, but puts you in the ball park.
Of course, it's your choice of rubs, a marinade or a brine.....
Have fun, have a great holiday...And welcome aboard!!

curtis from haliburton · December 2010

Thanks folks.

I have an idea of how to do it now. I'll try to post a photo of the finished product.

Cheers

Oeuf · December 2010

Awesome answer. I am (literally) about to put a turkey on the egg and this is exactly the info I needed. Had the bird in brine overnight, ready to cook! Great info, thanks and have a wonderful holiday!

Smoked Turkey

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