Smoked Turkey Big Green Egg StyleFrom padraig 8 years ago
- Brine Preparation: shopping list
- 2 Cups of brown sugar shopping list
- 1 cup of maple syrup shopping list
- ¾ cup Course salt shopping list
- 3 whole heads of garlic, cloves separated but not peeled shopping list
- 6 Large bay leaves shopping list
- 1 ½ Cups Coarsely chopped unpeeled fresh ginger shopping list
- 2 teaspoons Dried chili flakes shopping list
- 1 ½ Cups soy sauce shopping list
- 3 quarts water shopping list
- Handful of fresh thyme sprigs shopping list
- spice Rub: shopping list
- 3 tablespoons of brown sugar shopping list
- 1 Tablespoon kosher salt shopping list
- 2 teaspoons ground cumin shopping list
- 2 Teaspoons Dried oregano shopping list
- 2 Teaspoons dried rubbed sage shopping list
- 2 teaspoons dry mustard shopping list
- 1 Teaspoon Dried thyme shopping list
- 1 Teaspoon ground coriander shopping list
How to make it
- 1. Place the Turkey in the brine solution for 1 to2 full days in a refrigerated stock pot.
- 2. After your brining period, remove the Turkey from the pot and rinse.
- 3. Place the rub under the skin over the entire turkey (if your hands are small enough).
- 4. Return the Turkey to the rinsed stock pot and return to the refrigerator for 24 hours.
- Time to Cook the Turkey
- 1. Place good quality lump charcoal in a previously cleaned Egg or Kamado over your electric starter. (You want to scoop all the old wood and chips out prior to this step.)
- 2. Fill the base slightly below the grill rack with lump charcoal allowing room for your Hickory or Pecan chunks.
- 3. Plug in electric starter and open both vents. Allow the heat to reach 600-700 F. The black smoke from the top should disappear at this point. This will provide for a more even fire and eliminate too smoky of a flavor.
- 4. Reduce temp to approximately 300 degrees.
- 5. After soaking your wood chunks for 1 hour, drain and place over lump charcoal.
- 6. Put the grill in place and adjust and stabilize the temp to 250 degrees.
- 7. With a drip pan placed under the V-Rack roaster, place the Turkey on top then on the grill.
- 8. Attempt to keep the temp at 250 to 275 degrees. This can be done easily without too much effort if you followed the procedures listed above.
- The cooking time range is about 15 to 20 minutes per pound at an average of 275 F. Try to target a consistent 250F.
- For example a 22 pound Turkey will be 5 hours.
- At about 4 hours after placing the Turkey on the grill, place a meat probe and target 170F. After you have reached this temperature, move the probe in different areas of the Turkey to check overall temperature. At 175F to 180F overall temperatures, remove. Cool, and carve.
The Cookpadraig Moorpark, CA
The Rating3 people
I love my green egg and I always wanted to cook a turkey on it now I have the recipe many thankstoml in Woodridge loved it
DON'T KNOW WHAT AN Egg or a Kamando is or where to buy one or how to make. But, this recipe makes it worth it to me to ask these stupid questions, as the end results, sound bloody amazing. Yum & will gladly gobble till I wobble.
Hope I hear from...morejolielives in The Catskill Plateau loved it
Made this recipe to the letter with a 20 pound bird for a family full of accomplished cooks. Raves all around. Soaked the pecan chips in the used brine and in the drip pan for moisture. Fabulous!94q45t in loved it
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