How to Cook Smoked Turkey - Big Green Egg Recipes

Once you try this brined turkey, you will agree that nothing does a better job of smoking meats than the Big Green Egg. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more chips in increments during cooking. This turkey would be great for Thanksgiving or Christmas dinner, and you can use the leftovers to make wonderful sandwiches or Pecan Turkey with Maple Sauce.


Serves 8

INGREDIENTS:

16 cups (1 gallon) water
1/2 cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
2 heads garlic, halved
1 (12-pound) turkey
2 lemons, quartered
10 sprigs thyme
10 sprigs sage
1 cup chopped potatoes
1/4 cup olive oil
Freshly ground black pepper
Garlic powder


EQUIPMENT:

Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer


COOKING PROCEDURE:

1) Preheat the Big Green Egg to 350°F without the Plate Setter.

2) Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve.

3) Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well.

4) Place the turkey in a 2- 1/2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it is completely covered. Refrigerate for 12 hours, turning occasionally.

5) Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

6) Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids.

7) Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

8) Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the Big Green Egg.

9) Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the Big Green Egg.

10) Cook for 2- 1/2 hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165°F.

11) Remove the turkey from the Big Green Egg and let rest for 15 to 20 minutes.

12) Carve and serve immediately.



Related Recipe: How to Make Homemade Gingered Cranberry Sauce- Simple Recipe


Watch cooking video: Smoked Turkey on The Big Green Egg