Smoked Turkey

www.flamingroosterbbq.com

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.

PREP TIME

8+ Hours

EGG TEMP

225°F/107°C

COOK TIME

4-8 Hours

SERVINGS

8-12

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 Accessory

Round Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

See Accessory

Smoking Chunks

Wood smoking chunks add a variety of delicious flavors to foods cooked over the coals. Each type of ...

See Accessory

Instructions

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.

Instructions

Main

Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C. Add Maple or Hickory Wood Chunks for more smoke flavor.
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.
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.
Pat the Turkey dry with paper towels and place on a baking sheet.
Slice the oranges, lemons, garlic, and onions into quarters for the stuffing. Pack the cavity of the Turkey until it's full.
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.
Place the Turkey on the Smoker breast side down (uncovered).
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).
When the thickest part of the Turkey Breast reaches 165°F/73°C, the Turkey is ready.
Let the Turkey rest at least 15 minutes, cut & serve!

Brine

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.
Remove the Turkey from the plastic, remove the internal bag & neck and wash the Turkey well with cold water.
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.
Cover the Bucket or Pot with Foil and refrigerate 12 hours.

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