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.

8+ Hours
4-8 Hours



  • Whole Turkey (unfrozen) 
  •  Tony Chachere's Creole seasoning 
  • 3 sticks Butter 
  • Oranges 
  • White Onions 
  • Lemons 
  • Whole Garlic Head 


  • 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 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Round Drip Pan

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

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Smoking Chunks

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

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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!


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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