Make The Perfect Thanksgiving Turkey This Holiday

Thanksgiving is just around the corner, and if you’re looking to make a memorable meal, why not try cooking a smoked turkey on a Big Green Egg? This cooking method will not only infuse the meat with a delicious smoky flavor but also ensure that it stays tender and juicy. Here’s how you can do it:

Smoked Turkey on the Big Green Egg

Ingredients:

• 1 whole turkey (12-14 pounds)
• 2 tablespoons olive oil
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• Salt and pepper to taste

Instructions:

1. Prepare your Big Green Egg by setting it up for indirect cooking at a temperature of 325°F.
2. In a small bowl, mix together the olive oil, paprika, garlic powder, thyme, rosemary, sage, salt, and pepper.
3. Pat the turkey dry with paper towels and place it on a large tray or cutting board.
4. Using your hands, rub the spice mixture all over the turkey, making sure to cover every part.
5. Once the Big Green Egg has reached the desired temperature, place a drip pan filled with water or your favorite liquid beneath the cooking grate.
6. Put the turkey on the cooking grate, breast-side up, and close the lid.
7. Cook the turkey for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F.
8. Remove the turkey from the Big Green Egg and let it rest for 20 minutes before carving.

That’s it! Your smoked turkey is now ready to be enjoyed by family and friends. The combination of the smoky flavors from the Big Green Egg and the seasonings in the spice rub will create a truly delicious and impressive Thanksgiving centerpiece. Serve it with your favorite sides and enjoy a meal that everyone will be talking about!

How to Prepare:

Preparing a smoked turkey on a Big Green Egg may seem intimidating at first, but it’s actually quite simple. Start by gathering all the ingredients you’ll need for the spice rub, which includes olive oil, paprika, garlic powder, thyme, rosemary, sage, salt, and pepper. Mix these ingredients together in a small bowl to create a flavorful rub for the turkey.

Next, pat the turkey dry with paper towels to remove any excess moisture. This will help the spice rub adhere better to the meat. Once the turkey is dry, place it on a large tray or cutting board and use your hands to rub the spice mixture all over the bird, making sure to cover every part.

Now it’s time to fire up your Big Green Egg. Set it up for indirect cooking at a temperature of 325°F. This means that the turkey will be cooked away from the direct heat source, allowing it to cook evenly and slowly. To achieve this, simply place the charcoal and smoking wood chunks on one side of the grill while leaving the other side empty.

Once the Big Green Egg has reached the desired temperature, place a drip pan filled with water or your favorite liquid beneath the cooking grate. This will help keep the turkey moist and catch any drippings.

Now it’s time to cook the turkey. Place it on the cooking grate, breast-side up, and close the lid of the Big Green Egg. Let the turkey cook for approximately 13-15 minutes per pound or until the internal temperature reaches 165°F. Cooking times may vary, so it’s best to use a meat thermometer to ensure the turkey is fully cooked.

Once the turkey is done, carefully remove it from the Big Green Egg and let it rest for about 20 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender bird.

Preparation time: Approximately 30 minutes

Servings: 12-14

Nutrition Facts:

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 150mg
• Sodium: 300mg
• Total Carbohydrate: 0g
• Protein: 50g

Tips:

• Make sure to buy a turkey that fits comfortably on your Big Green Egg. A 12-14 pound bird is a good size for most grills.
• If you prefer a milder flavor, you can reduce the amount of paprika and garlic powder in the spice rub.
• For a more intense smoky flavor, you can add more smoking wood chunks to the charcoal.

FAQs:

1. Can I brine the turkey before smoking it on the Big Green Egg?
   Yes, you can brine the turkey before smoking it to add extra flavor and moisture. Simply prepare your favorite brine recipe and soak the turkey in it for 12-24 hours before cooking. Rinse the turkey thoroughly and pat it dry before applying the spice rub.
2. What other flavors can I add to the spice rub?
   Feel free to experiment with different seasonings and spices to customize the flavor of your smoked turkey. Some popular additions include onion powder, cayenne pepper, and dried thyme.
3. Can I cook the turkey at a higher temperature?
   While it is possible to cook the turkey at a higher temperature, it’s best to stick to 325°F to ensure even cooking and prevent the meat from drying out.

With this recipe and technique, you’ll be able to create a delicious and succulent smoked turkey that will impress your guests and make your Thanksgiving feast truly memorable. Enjoy!