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
Get yourself started with a fresh turkey, Lane’s Signature Brine, and your favorite BBQ rub (I used Dizzy Pig’s Mad Max rub).
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.
Place the turkey in the brine, cover, and refrigerate overnight (12-24 hours).
Brined Turkey
After 24 hours remove the brined turkey from the bucket and rinse well ensuring all the salt is removed.
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.
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).
Set up your Big Green Egg for indirect cooking using a ConvEGGerator
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.
Rub the outside of your bird with olive oil or with softened butter and then apply the rub.
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.
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.
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.
Let the turkey rest for 10 minutes before slicing and serving.
Big Green Egg Thanksgiving Turkey
Ingredients
- 12-14 pound turkey
- 3 c of Lane's Signature Brine
- Your Favorite Rub I used Dizzy Pig Mad Max
- 1 Lemon sliced
- 1 Apple quartered
- 1 Onion halved
- Bottle of white wine
- Chicken Stock
- Butter or Olive Oil
Instructions
- Clean the turkey and keep trimmings, neck, etc. to the side for gravy
- Mix 3 c of Lane's Signature Brine with 2.5 Gallons of water
- Place the turkey in the brine and let sit for 24 hours in a refrigerator
- After 24 hours pull the turkey from the brine and rinse well
- Pat dry and place the turkey (uncovered) back in the fridge for another 24 hours to let the skin dry
- 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)
- Prep your Big Green Egg for indirect cooking and set to 325°
- I used a few chunks of hickory wood to add smoke flavor to the turkey
- Place a drip pan half full of chicken stock, white wine, and your favorite aromatics to catch the drippings
- Remove the ice from the turkey and rub all over with olive oil or softened butter
- Liberally add the BBQ rub to your turkey
- Stuff the turkey's cavity with the apple, lemon, and onion
- Once the BGE is up to temp place the turkey in on the grilling grate over the drip pan
- Check progress every hour waiting for the turkey to come up to 165° measured in the breast and thigh
- 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
- I had a 14-pound bird for this cook and it took me 2.5 hours until it was ready
- Pull the turkey when the temp measures 165° and allow it to rest 10 minutes before slicing and serving
Do you leave the ice bag on the turkey when its on the grill? Or do you remove it before you put it on the egg?
Take the ice off before putting on the grill. That ice is to cool the breast so it doesn’t overcook.
Does the drip pan go directly on the ConvEGGerator or should there be an air gap between them?
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.
Did you buy a frozen turkey? I’m just curious about the 48 hour prep time and was thinking maybe that was for thawing…
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?!
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?
I used a fresh turkey for this recipe. If you’re using a frozen one, thaw it first.
How long would you suggest for a 20lb bird?
4.5 – 5 hours
How long do you let the bird sit out with ice bag before placing on the grill?
1 hour
Sounds like a great recipe that I will try for our Thanksgiving dinner
Thank you Lanny!
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?
That may be too long of a wait. Poultry doesn’t rest the same way pork shoulder or brisket does.
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!
The BGE web site says 18# is the max size for the Medium but from what I have read on the forums people say 14-15#. So, it may be tight.
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?
Strained the drippings. Separated the fat. Added drippings to equal parts flour and butter. Stir and cook 20 minutes or so until thick.
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!
That’s it…. it’s like a big dripper
Not sure my first question went through. Are you placing the turkey directly on the grilling grade? Versus in a roasting pan?
Grate with drip pan underneath
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.
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!!!
Adam – How did the brine turn out with your Turkey? I just got the brine kit from Lane and want to make sure I use the right ratio. This is my first Turkey on the BGE
Thanks
Patrick
Hey Chris! Do you cover your turkey at any time with foil?
I do if the skin starts to overly brown… you’ll know when the right time is 😉
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.
Thanks for the follow up!
Adam – How did the brine turn out with your Turkey? I just got the brine kit from Lane and want to make sure I use the right ratio. This is my first Turkey on the BGE Thanks Patrick
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
You can do all of that except for the “outside of the refrigerator”…
I’ve seen some recipes saying “turn the bird over” halfway or thereabouts. What day you?
Personally I wouldn’t do that for fear of tearing the skin.
Hi Chris,
You mention “The Apple Cider Vinegar gives this brine the perfect flavor profile for the turkey” but that’s the only thing I’m seeing you say about it. Is there a certain amount you’re adding to the brine?
Thanks
In the blog post I outline how much (3 cups)… “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.”
Made this weekend for Friendsgiving. Followed the recipe to a T. Amazing. You know it’s that good when nobody at the table talks….
There are no less than a million ways to cook Turkeys on the BGE on the internet and I will never look at another recipe again. I didn’t use the drip tray because I wanted to smoke the bird and was worried about steaming it, and I forgot to stuff with apples and onions. The result was a super crispy 16 pound turkey at 3:25. I cooked for three hours and rested for another 30-45 minutes.
Ah man… you just made my day. Thank you!
First off— huge fan of your recipes, I use them all the time. I had a question that I was curious about concerning the ice bag on the breasts though; from my limited experience with whole birds the legs always seem to cook much faster than the breasts.. is that an anomaly or is there another reason for cooling the breasts before cooking? Thank you—
Mike thanks for the kind words! The reason you ice the breast is the enemy of moist and tender breast meat is heat. Cooking meat for too long will dry it out. So cooling the breast’s before a long cook will help keep the meat juicy!
I have been cooking on the BGE for 20 years and Turkey has always been the family favorite. I turned to this recipe this Christmas and was the best one yet. I didn’t stuff the cavity, but did keep the drip pan full of white wine and apple juice. Timing as Chris states is spot on, let it test and enjoy.
Highly recommend!
Thanks Scott!
I purchased just the breast, any changes to the recipe? Does butter under the skin work?
You can do this with a breast only. Butter under the skin will work. Just watch timing as a breast will cook much faster than a whole bird.
Do you eat the skin on a cooked bird or is it too tough and salty due to the brining?
Skin is amazing and must eat!
Hey Chris, avid follower of your recipes! You help make our parties the talk of the neighborhood! Going to smoke a Turkey this weekend for a “Friendsgiving” party. I have the standing turkey roaster from Big Green Egg. Any concerns about using that for this recipe? If recommended, should I fill it with anything (chicken stock, apple cider vinegar, beer, etc…)?
Thanks in advance!
Thanks Jared! The standing toaster will work fine. Definitely fill it with something like wine or stock with some aromatics in there too. Just keep basting the bird from the top to keep it moist as it cooks.
Question.. how long would you guess it might take for a 28# turkey?
5.5 hours estimated
Chris. Can you give me some direction on how to make the gravy? How do I bring together pan drippings with the giblets that are set aside? I assume I put them all together in a pot for a period of time. Can you walk me through it?
The giblets and turkey neck could be used if you are not using the pan drippings. In other words, you can roast neck and giblets then simmer in stock and aromatics to get base for your gravy. If you are using the pan drippings as outlined in this post you don’t need neck or giblets as you are getting the roasted turkey flavor from the actual turkey. Hope that makes sense. As for actually making the gravy… strain the drippings, separate the fat, use the fat with flour to make roux, slowly add in the drippings to the roux to make gravy.