Smoked Turkey
Fried Turkeys get all the hype - if you can do it without burning your house down. Smoking a whole turkey is an easy and fun process. With this recipe, eating Turkey won't ever be the same for you and your family. It's a 2 part process - brining the turkey and smoking the turkey. You want to start with a Turkey ranging from 10 - 14 pounds.
Ingredients
Main
- 1 Whole Turkey (unfrozen)
- Tony Chachere's Creole seasoning
- 3 sticks Butter
- 2 Oranges
- 2 White Onions
- 2 Lemons
- 1 Whole Garlic Head
Brine
- 2 cups (480 ml) Kosher Salt
- 3 cups (720 ml) Sugar
- 1/4 cups (60 ml) Zatarain's liquid crab boil
- 4 tablespoons (60 ml) Black Pepper
- 1 tablespoon (15 ml) Dried Rosemary
- 1 tablespoon (15 ml) Thyme
- 1/4 cups (60 ml) Molasses
- 1/4 cups (60 ml) Worcestershire
- 2 gallons (7.6 L) Water
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryRound Drip Pan
The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...
See AccessorySmoking Chunks
Wood smoking chunks add a variety of delicious flavors to foods cooked over the coals. Each type of ...
See AccessoryInstructions
Main
Step 1
Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C. Add Maple or Hickory Wood Chunks for more smoke flavor.
Step 2
Place a drip pan that can fit between the grill and convEGGtor - fill the pan almost to the top with water and throw in 2 whole sticks of butter. This buttery vapor will have your Turkey so moist you won't believe it.
Step 3
Remove the Turkey from the Brine and rinse thoroughly with water, making sure all sediment is removed from the Turkey. Remember, Brine is not like a Rub where the flavor is on the outside of the meat. The Brining process infuses the flavor into the meat through the liquid.
Step 4
Pat the Turkey dry with paper towels and place on a baking sheet.
Step 5
Slice the oranges, lemons, garlic, and onions into quarters for the stuffing. Pack the cavity of the Turkey until it's full.
Step 6
Melt a 1/2 stick of butter and mix in Tony Chachere's Creole seasoning into the Butter. Baste the Turkey generously with this mixture.
Step 7
Place the Turkey on the Smoker breast side down (uncovered).
Step 8
As a rule of thumb at 225°F/107°C it should take 30 minutes per pound to smoke (so for example a 12 lbs (5.4 kg) Turkey should take 6 hours).
Step 9
When the thickest part of the Turkey Breast reaches 165°F/73°C, the Turkey is ready.
Step 10
Let the Turkey rest at least 15 minutes, cut & serve!
Brine
Step 1
In a large pot or bucket (I use a bucket from Home Depot that's clean), add all of the ingredients for the brine and mix well.
Step 2
Remove the Turkey from the plastic, remove the internal bag & neck and wash the Turkey well with cold water.
Step 3
Submerge the Turkey in the bucket of large pot. The Turkey will want to float, so put something heavy in a large Ziploc freezer bag, such as a brick or rocks - place it onto of the Turkey and make sure it's fully submerged.
Step 4
Cover the Bucket or Pot with Foil and refrigerate 12 hours.
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