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Big Green Egg Thanksgiving Turkey

Cooking a turkey for Thanksgiving is something everyone should be responsible for at least once in their life. Talk to several different cooks and they all have their own method of cooking a turkey including smoking, frying, baking, and spatchcock. At the end of the day, you want to serve a turkey that is moist, delicious and looks beautiful.  This recipe will walk you through roasting a turkey for Thanksgiving on a Big Green Egg. This is not about smoking a turkey, though this does have a hint of smoke flavor. Now sit back, grab a nice glass of Beaujolais nouveau, and enjoy this post for Big Green Egg Thanksgiving Turkey.

Big Green Egg Thanksgiving Turkey

Big Green Egg Thanksgiving Turkey

Get yourself started with a fresh turkey, Lane’s Signature Brine, and your favorite BBQ rub (I used Dizzy Pig’s Mad Max rub).

Big Green Egg Thanksgiving Turkey

Making the brine couldn’t be easier than with Ryan Lane’s new product. The Apple Cider Vinegar gives this brine the perfect flavor profile for the turkey. Just mix 3 cups with 2.5 gallons of water and you are good to go.

Big Green Egg Thanksgiving Turkey

Place the turkey in the brine, cover, and refrigerate overnight (12-24 hours).

Big Green Egg Thanksgiving Turkey

Brined Turkey

After 24 hours remove the brined turkey from the bucket and rinse well ensuring all the salt is removed.

Big Green Egg Thanksgiving Turkey

Pat the brined turkey dry with paper towels and place back in the fridge for another 24 hours. This will dry the bird’s skin helping you to achieve that crispiness everyone loves.

Big Green Egg Thanksgiving Turkey

After 24 hours remove the bird from the fridge while you set up the Big Green Egg. To ensure the breasts cook at the same time as the thighs/legs place a Ziploc bag full of ice on top of the turkey breasts (trust me on this).

Big Green Egg Thanksgiving Turkey

Set up your Big Green Egg for indirect cooking using a ConvEGGerator. Place several chunks of hickory wood in with the charcoal to give your bird a hint of smoke.

Big Green Egg Thanksgiving Turkey

Pick your favorite BBQ rub for the turkey to add some extra flavor to the skin. Mad Max from Dizzy Pig is a great choice as the flavor profile is built just for turkey with garlic, salt, sugar, and lemon peel.

Big Green Egg Thanksgiving Turkey

Rub the outside of your bird with olive oil or with softened butter and then apply the rub.

Big Green Egg Thanksgiving Turkey

Use a drip pan on top of the ConvEGGerator filled halfway with chicken stock, white wine, and some aromatics. This will catch all the drippings from the turkey as it cooks and can be used later for the gravy.

Big Green Egg Thanksgiving Turkey

Once the Big Green Egg is up to 325° and is stabilized it is time to place the bird inside. Set the turkey on the grilling grate above the drip pan sitting on top of the ConvEGGerator.

Big Green Egg Thanksgiving Turkey

You want the bird to measurer 165° in the breast and thigh using a digital thermometer. Check the turkey every hour to measure the temp and baste it with the drippings. This 14-pound bird took 2.5 hours until it was ready. Once it measures 165° pull the turkey off the Big Green Egg and place on a carving board.

Big Green Egg Thanksgiving Turkey

Let the turkey rest for 10 minutes before slicing and serving.

Big Green Egg Thanksgiving Turkey
Big Green Egg Thanksgiving Turkey
Big Green Egg Thanksgiving Turkey
Big Green Egg Thanksgiving Turkey
Big Green Egg Thanksgiving Turkey
Big Green Egg Thanksgiving Turkey
Big Green Egg Thanksgiving Turkey
Big Green Egg Thanksgiving Turkey

5.0 from 3 reviews
Big Green Egg Thanksgiving Turkey
 
Prep time
Cook time
Total time
 
Looking for the best way to cook your turkey this Thanksgiving on a Big Green Egg? Well look no further as this recipe for Big Green Egg Thanksgiving Turkey will be all you need.
Author:
Recipe type: Main
Cuisine: American
Serves: 10
Ingredients
Instructions
  1. Clean the turkey and keep trimmings, neck, etc. to the side for gravy
  2. Mix 3 c of Lane's Signature Brine with 2.5 Gallons of water
  3. Place the turkey in the brine and let sit for 24 hours in a refrigerator
  4. After 24 hours pull the turkey from the brine and rinse well
  5. Pat dry and place the turkey (uncovered) back in the fridge for another 24 hours to let the skin dry
  6. After 24 hours take the turkey out of the refrigerator and place a Ziploc bag full of ice on the turkey breasts (this will help the breasts cook at the same time as the thighs/legs)
  7. Prep your Big Green Egg for indirect cooking and set to 325°
  8. I used a few chunks of hickory wood to add smoke flavor to the turkey
  9. Place a drip pan half full of chicken stock, white wine, and your favorite aromatics to catch the drippings
  10. Remove the ice from the turkey and rub all over with olive oil or softened butter
  11. Liberally add the BBQ rub to your turkey
  12. Stuff the turkey's cavity with the apple, lemon, and onion
  13. Once the BGE is up to temp place the turkey in on the grilling grate over the drip pan
  14. Check progress every hour waiting for the turkey to come up to 165° measured in the breast and thigh
  15. When you check on the bird you can use a turkey baster to draw juices from the drip pan and baste the bird inside and out
  16. I had a 14-pound bird for this cook and it took me 2.5 hours until it was ready
  17. Pull the turkey when the temp measures 165° and allow it to rest 10 minutes before slicing and serving

 

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32 comments on “Big Green Egg Thanksgiving Turkey

    1. Great question! I did put it right on the ConvEGGtor but in hindsight rolling up a few balls of foil to put between the drip pan and the ConvEGGtor would be a better decision.

  1. Did you buy a frozen turkey? I’m just curious about the 48 hour prep time and was thinking maybe that was for thawing…

    1. 24 hours in brine… then 24 hours in the fridge uncovered. First step highly recommended as brining makes all the difference. The world. Second step for air drying helps with the crispy skin but in hindsight this step is optional for you. Make sense?!

      1. Chris,
        First off, thanks for sharing this. I’m going to give it a go since I’m in charge of turkey and can’t think of a better way than the egg.
        I think what he’s asking is did you put a frozen Turkey in the brine or thaw first?

  2. Thanks Chris! Is it possible to wrap it and put it in a cooler and travel a few hours to eat it at a relative’s house?

  3. Hi Chris, my dad wants to try this method for thanksgiving this year. My concern is that I have the medium sized Egg..and I ordered a 17-19lb turkey. Do you think my egg is too small? Thank you!

  4. I’d like to know how or if you used the drip pan after cooking to make the turkey gravy. Just add it to flour or maybe turkey gravy mix packet?

  5. Hi again, one more question. How are you getting to the liquid in the drip pan. Seems like you have to have a baster thin/long enough to get between the grills. Thanks so much!

  6. Not sure my first question went through. Are you placing the turkey directly on the grilling grade? Versus in a roasting pan?

  7. Chris,

    I’m following your recipe this week for Thanksgiving. Can’t wait!! I purchased the brine mix from Lane’s. Their packaging says 1 cup of brine for 2 gallons of water. You specify 3 cups of brine for 2.5 gallons. Do you prefer the brine more concentrated?

    Thanks.

    1. Thanks for the comment Adam! If memory serves me correctly, Ryan Lane gave me that ratio. If I were you, I’d follow what his package says. Have a great Thanksgiving!!!

  8. Chris,

    Thanks for the quick reply. I double checked with Lane’s BBQ. They have updated their recipe since printing their packaging. So the instructions on the packaging is wrong. They currently recommend a 1:1 ratio (1 cup dry brine per 1 gallon of water). Double if large bird.

  9. Unfortunately our unthawed turkey arrived frozen yesterday. Can I reduce the brining and drying in half? I’ve brined for 12 hours and will dry for 12. Should I dry outside of the refrigerator? Thanks