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Cooking a Turkey in the Big Green Egg – A Step-By-Step Guide

  • 2 minutes

Cooking a Turkey in the Big Green Egg

A Step-By-Step Guide.
Cooking a turkey on the Big Green Egg (BGE) creates a delicious, smoky, and moist bird. Here’s a detailed guide to ensure your turkey is cooked to perfection.

Ingredients & Equipment

  • Ingredients:
    • Turkey (10-14 lbs is ideal for even cooking)
    • Olive oil or melted butter
    • Your favorite turkey rub or seasoning
    • Aromatics (optional): onion, garlic, citrus, fresh herbs
    • Brine (optional, for extra moisture)
  • Equipment:
    • Big Green Egg (available at Patio Paradise in several sizes)
    • ConvEGGtor (indirect cooking setup)
    • Drip pan
    • Meat thermometer (instant-read or wireless)
    • Lump charcoal
    • Wood chunks or chips (e.g., apple, cherry, or pecan) for smoking

Preparation

  1. Thaw the Turkey
  2. Ensure the turkey is completely thawed (in the fridge for 24 hours per 5 lbs of turkey).
  3. Brine the Turkey (Optional)
  4. Submerge the turkey in a brine solution for 8-24 hours to enhance flavor and moisture. Rinse and pat it dry after brining.
  5. Season the Turkey
    • Rub the turkey with olive oil or melted butter for a crispy skin.
    • Generously apply your preferred seasoning or rub.
    • Stuff the cavity with aromatics if desired (optional for added flavor).

Setting Up the Big Green Egg

  1. Prepare the Charcoal
    • Fill the firebox with lump charcoal. Add a few wood chunks or chips for smoke flavor.
    • Light the charcoal and let it come to temperature (around 250°F–300°F).
  2. Set Up the ConvEGGtor
  3. Install the ConvEGGtor for indirect cooking. Place a drip pan filled with water, stock, or juice beneath the cooking grid to catch drippings and add moisture.
  4. Stabilize the Temperature
  5. Close the lid and stabilize the Egg at 250°F–300°F. Adjust the top vent and bottom draft door for consistent airflow.

Cooking the Turkey

  1. Place the Turkey on the Egg
    • Put the turkey directly on the cooking grid, breast side up.
    • Ensure the drip pan is beneath the turkey to catch drippings and avoid flare-ups.
  2. Monitor the Temperature
  3. Insert a meat thermometer into the thickest part of the breast (without touching the bone). The target internal temperature is 165°F for the breast and 175°F for the thighs.
  4. Smoke the Turkey
    • Cook the turkey low and slow at 250°F–300°F.
    • Plan for about 15-20 minutes per pound, but rely on the internal temperature rather than time.
  5. Adjust as Needed
  6. Periodically check the Egg’s temperature and add charcoal or wood chunks if necessary. Avoid opening the lid too often to maintain consistent heat.

Finishing & Resting

  1. Check Doneness
  2. When the breast reaches 160°F and the thighs 170°F, remove the turkey from the Egg. Residual heat will bring the turkey up to the safe internal temperature (165°F for the breast).
  3. Rest the Turkey
  4. Tent the turkey loosely with foil and let it rest for 20–30 minutes. This allows juices to redistribute.
  5. Carve & Serve
  6. Carve the turkey and serve with your favorite sides. Enjoy the smoky, juicy results!

Tips for Success

  • Avoid Over-Smoking: Too much wood can overpower the turkey’s flavor. Use 2-3 wood chunks or a handful of chips.
  • Crispy Skin: Increase the temperature to 350°F in the last 30 minutes for extra-crispy skin.
  • Make Gravy: Use the drippings from the drip pan for a rich, smoky gravy.

For more tips, tools, and accessories to elevate your barbecue experience, check out Patio Paradise.

Here’s more great tips and tricks as well as helpful videos direct from the makers of the Big Green Egg!
Happy barbecuing!