How Long to Smoke a Turkey on a Green Egg: A Guide

How Long to Smoke a Turkey on a Green Egg

The Green Egg is a popular smoker for many reasons, including its ability to produce consistent, delicious results. Smoking a turkey on a Green Egg is a great way to cook a moist, flavorful bird for your next holiday gathering. But how long does it take to smoke a turkey on a Green Egg?

In this article, we’ll discuss the factors that affect how long it takes to smoke a turkey on a Green Egg, including the size of the turkey, the temperature of the smoker, and the type of wood you use. We’ll also provide a step-by-step guide to smoking a turkey on a Green Egg, so you can be sure to produce a delicious and impressive meal for your guests.

So if you’re ready to learn how to smoke a turkey on a Green Egg, read on!

Weight of Turkey	Temperature	Cooking Time
10-12 pounds	250 degrees F	5-6 hours
12-14 pounds	275 degrees F	6-7 hours
14-16 pounds	300 degrees F	7-8 hours

Preparing the Turkey

The first step to smoking a turkey on a Green Egg is to prepare the turkey. This includes choosing the right turkey, brining the turkey, removing the giblets, and drying the turkey.

Choosing the right turkey

When choosing a turkey for smoking, you want to look for a turkey that is fresh and has a good weight. A fresh turkey will have a bright, pink color and will smell fresh. The weight of the turkey is important because it will determine how long it takes to smoke. A smaller turkey will take less time to smoke than a larger turkey.

Brining the turkey

Brining is a process of soaking the turkey in a saltwater solution before smoking it. Brining helps to keep the turkey moist and flavorful. To brine a turkey, you will need a large container, water, salt, and spices. The ratio of salt to water should be about 1 cup of salt to 1 gallon of water. You can add any spices you like to the brine, such as garlic, onion, or herbs.

To brine the turkey, place it in a large container and cover it with the brine solution. Make sure the turkey is completely submerged in the brine. Refrigerate the turkey for 24-48 hours.

Removing the giblets

The giblets are the internal organs of the turkey. They are usually found in a bag inside the turkey’s cavity. To remove the giblets, you will need to reach into the turkey’s cavity and find the bag. Once you have found the bag, carefully remove it and place it in a bowl. The giblets can be used to make gravy or stock.

Drying the turkey

Before smoking the turkey, you will need to dry it. This will help to create a crispy skin. To dry the turkey, place it on a rack in a roasting pan and let it air dry for 2-4 hours.

Setting up the Green Egg

The next step is to set up the Green Egg for smoking. To do this, you will need to preheat the Green Egg and add wood chips.

Preheat the Green Egg

To preheat the Green Egg, you will need to fill the firebox with charcoal. You can use either lump charcoal or charcoal briquettes. Light the charcoal and let it burn for about 15 minutes. Once the charcoal is covered in ash, you can close the lid and preheat the Green Egg to 225 degrees Fahrenheit.

Add wood chips

Once the Green Egg is preheated, you can add wood chips. Wood chips add flavor to the turkey and help to create a smoky flavor. You can use any type of wood chips you like, but some popular choices include hickory, apple, and oak.

To add wood chips, open the door of the Green Egg and place the wood chips on the coals. Close the door and let the wood chips smoke for about 15 minutes.

Placing the turkey on the Green Egg

Once the wood chips are smoking, you can place the turkey on the Green Egg. You will need to use a roasting rack to hold the turkey off of the coals. The turkey should be placed breast-side up.

Close the lid of the Green Egg and smoke the turkey for about 3-4 hours. The cooking time will depend on the size of the turkey.

Monitoring the turkey

While the turkey is smoking, you will need to monitor it to make sure it is cooking evenly. You can do this by checking the internal temperature of the turkey with a meat thermometer. The internal temperature of the turkey should reach 165 degrees Fahrenheit before it is done.

You should also check the turkey periodically to make sure it is not burning. If the turkey is starting to burn, you can spritz it with water or apple cider vinegar.

Smoking a turkey on a Green Egg is a great way to cook a delicious and flavorful Thanksgiving turkey. By following these steps, you can cook a perfect smoked turkey every time.

Here are some additional tips for smoking a turkey on a Green Egg:

• Use a meat thermometer to check the internal temperature of the turkey. The internal temperature of the turkey should reach 165 degrees Fahrenheit before it is done.
• Spritz the turkey periodically with water or apple cider vinegar to prevent it from burning.
• If the turkey is starting to dry out, you can wrap it in foil.
• Let the turkey rest for at least 30 minutes before carving it. This will allow the juices to redistribute and the turkey to be more tender.

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How Long To Smoke Turkey On Green Egg?

Smoking a turkey on a Green Egg is a great way to cook a delicious and flavorful bird. The low and slow cooking method allows the turkey to retain its moisture, while the smoke imparts a rich flavor.

The amount of time it takes to smoke a turkey on a Green Egg will vary depending on the size of the turkey and the temperature of the grill. However, a good rule of thumb is to plan on smoking the turkey for about 30 minutes per pound.

To smoke a turkey on a Green Egg, you will need the following:

• A Green Egg grill
• A smoker box
• Wood chips or pellets
• A turkey
• A meat thermometer
• Aluminum foil
• Cooking spray

Instructions:

1. Preheat the Green Egg to 225 degrees Fahrenheit.
2. Place the smoker box in the center of the grill.
3. Add wood chips or pellets to the smoker box.
4. Rinse the turkey inside and out and pat dry with paper towels.
5. Season the turkey with your favorite spices or rub.
6. Place the turkey breast-side up in the center of the grill.
7. Cover the grill and smoke the turkey for 30 minutes per pound.
8. Spritz the turkey with water or apple cider vinegar every hour or so to help keep it moist.
9. Once the turkey reaches an internal temperature of 165 degrees Fahrenheit, remove it from the grill and let it rest for 10 minutes before carving.

Tips:

• To make sure the turkey is cooked evenly, use a meat thermometer to check the internal temperature at several different points throughout the cooking process.
• If the turkey starts to brown too quickly, you can cover it with aluminum foil.
• Be sure to let the turkey rest for at least 10 minutes before carving so that the juices can redistribute throughout the meat.

Smoking the Turkey

When smoking a turkey on a Green Egg, it is important to smoke the turkey at a low temperature. This will help to ensure that the turkey is cooked evenly and that the meat remains moist.

The ideal smoking temperature for a turkey is between 225 and 250 degrees Fahrenheit. At this temperature, the turkey will cook slowly and evenly, allowing the smoke to penetrate the meat and impart its flavor.

It is important to maintain a consistent smoking temperature throughout the cooking process. If the temperature gets too high, the turkey will cook too quickly and the meat will dry out. If the temperature gets too low, the turkey will take too long to cook and the meat will become tough.

To maintain a consistent smoking temperature, you can use a temperature probe to monitor the temperature of the grill. You can also use a smoke box to help create a consistent smoke flavor.

Spritzing the Turkey

During the smoking process, it is important to spritz the turkey with water or apple cider vinegar every hour or so. This will help to keep the turkey moist and prevent it from drying out.

You can use a spray bottle to spritz the turkey. You can also use a basting brush to baste the turkey with water or apple cider vinegar.

Spritzing the turkey will help to create a more flavorful and juicy bird.

Monitoring the Temperature of the Turkey

It is important to monitor the temperature of the turkey throughout the cooking process. This will help you to ensure that the turkey is cooked evenly and that the meat reaches a safe internal temperature.

The ideal internal temperature for a turkey is 165 degrees Fahrenheit. You can use a meat thermometer to check the internal temperature of the turkey.

It is important to let the turkey rest for at least 10 minutes before carving. This will allow the juices to redistribute throughout the meat and make the turkey more flavorful.

Carving and Serving the Turkey

Once the turkey has reached an internal temperature of 165 degrees Fahrenheit, it is time to carve it.

To carve the turkey, you will need a sharp knife. You can also use a carving fork to help you hold the turkey steady while you carve it.

Start by removing the legs from the turkey. To do this, cut through the skin and meat between the leg and the body. Then, cut through the joint at the thigh.

Next, remove the wings from the turkey. To do this, cut through the skin and meat between the wing and the body. Then, cut through the joint at the shoulder.

Finally, carve the breast meat from the turkey. To do this, cut along the breastbone

How long do I smoke a turkey on a Green Egg?

The cooking time for a smoked turkey on a Green Egg will vary depending on the size of the turkey, the temperature of the grill, and the desired degree of doneness. However, a general rule of thumb is to cook a turkey for 1 hour per pound at 250 degrees Fahrenheit. For example, a 10-pound turkey would take 10 hours to cook.

What temperature should I cook a turkey on a Green Egg?

The ideal temperature for smoking a turkey on a Green Egg is 250 degrees Fahrenheit. This temperature will allow the turkey to cook slowly and evenly, resulting in a juicy and flavorful bird.

What wood should I use to smoke a turkey on a Green Egg?

There are many different woods that can be used to smoke a turkey on a Green Egg. Some of the most popular woods include apple, cherry, hickory, and oak. The type of wood you use will impart its own unique flavor to the turkey.

How do I baste a turkey while smoking it on a Green Egg?

Basting a turkey while smoking it on a Green Egg is optional, but it can help to keep the turkey moist and flavorful. To baste the turkey, simply brush it with melted butter or olive oil every hour or so.

How do I know when a turkey is done smoking on a Green Egg?

The best way to tell if a turkey is done smoking on a Green Egg is to insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.

What are some tips for smoking a turkey on a Green Egg?

Here are a few tips for smoking a turkey on a Green Egg:

• Use a good quality wood.
• Start the turkey at a low temperature and gradually increase the heat as it cooks.
• Baste the turkey regularly to keep it moist.
• Let the turkey rest for at least 30 minutes before carving.

What are some common mistakes people make when smoking a turkey on a Green Egg?

Here are a few common mistakes people make when smoking a turkey on a Green Egg:

• Using too much wood.
• Cooking the turkey at too high a temperature.
• Not basting the turkey regularly.
• Not letting the turkey rest before carving.

By following these tips, you can avoid these common mistakes and smoke a delicious and flavorful turkey on your Green Egg.

smoking a turkey on a Green Egg is a great way to cook a delicious and flavorful bird. By following the steps in this guide, you can be sure to produce a smoked turkey that is moist, juicy, and full of flavor. Be sure to experiment with different wood chips and spices to find the combination that you like best. And don’t forget to enjoy the fruits of your labor with your friends and family!