Recipe

Smoked Turkey Big Green Egg Style Recipe

Add Step-by-Step Photos	Padraig / All my dishes 1 year, 10 months ago This Turkey preparation and method will yield a moist and flavorable bird. Prep:2m Cook:360m Servings:8	Padraig
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The Big Green Egg

The Turkey

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jolielives

Ingredients

Brine Preparation:

2 Cups of brown sugar

1 cup of Maple syrup

¾ cup Course salt

3 whole heads of Garlic, Cloves separated but not peeled

6 Large Bay leaves

1 ½ Cups Coarsely chopped unpeeled fresh ginger

2 teaspoons Dried Chili Flakes

1 ½ Cups Soy Sauce

3 quarts Water

Handful of Fresh Thyme Sprigs

Spice Rub:

3 tablespoons of Brown Sugar

1 Tablespoon Kosher salt

2 teaspoons Ground Cumin

2 Teaspoons Dried Oregano

2 Teaspoons Dried rubbed Sage

2 teaspoons Dry Mustard

1 Teaspoon Dried Thyme

1 Teaspoon Ground Coriander

Directions

Directions:

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.

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Comments

danerin2 1 year, 10 months ago said:
Awesome - a turkey was the first thing we ever cooked on our BGE, and we've never made a turkey a different way since! Welcome, look forward to sharing some recipes!

jolielives 4 weeks, 1 day ago said:
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 you soon as what a perfect bird for the holidays. Thank you.
Jolie

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