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Big Green Egg Thanksgiving Turkey
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5 from 32 votes

Big Green Egg Thanksgiving Turkey

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.
Prep Time2 days
Cook Time2 hours 30 minutes
Total Time2 days 2 hours 30 minutes
Course: Main
Cuisine: American
Servings: 10
Author: The BBQ Buddha

Ingredients

Turkey Ingredients:

  • 12-14 pound turkey
  • 3 cups Lane's Signature Brine
  • 3/4 cup Your Favorite BBQ Rub
  • 1 stick of softened Butter or 1/2 cupOlive Oil for the slather (to bind the rub)
  • 1 Lemon sliced
  • 1 Apple quartered
  • 1 Onion halved

Drip Pan Ingredients:

  • 2 cups Chicken Stock
  • 2 cups white wine
  • 1 apple (Honeycrisp or Fuji work well) sliced in to wedges
  • 2 stalks celery cut in to 3" pieces
  • 1 yellow onion peeled, cut in to wedges

Gravy Ingrediens:

  • 4 tbsp butter
  • 1/4 cup all purpose flour
  • 3-4 cups strained drippings from the pan add extra chicken stock as needed
  • 1 tsp fresh cracked pepper

Instructions

Turkey 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 the aromatics (apple, onion, celery) 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

Gravy Instructions:

  • Carefully remove the drip pan from the Big Green Egg and pour the liquid through a fine-mesh strainer into a large bowl.
  • Allow the strained liquid to sit for 1–2 minutes, then skim off the excess fat from the surface.
  • In a saucepan over medium heat, melt the 4 tablespoons of butter until bubbling.
  • Whisk in the 1/4 cup of flour to create a roux; continue whisking for 2–3 minutes until the mixture turns golden brown and smells nutty.
  • Slowly pour in the strained turkey liquid while whisking constantly to prevent lumps from forming.
  • Bring the gravy to a gentle simmer and continue to whisk until it reaches your desired thickness.
  • Taste the gravy and add the fresh black pepper and sage (the brine and rub usually provide enough salt, so taste before adding more).
  • For a creamier finish, whisk in a splash of heavy cream just before serving.
  • Transfer to a warmed gravy boat and serve immediately alongside your rested turkey.