Smoked Turkey on Big Green Egg | How To Smoke A Turkey BGE with Malcom Reed HowToBBQRight
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- Опубліковано 15 жов 2024
- Smoked Turkey on Big Green Egg
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How to smoke a turkey on the Big Green Egg. First you need a turkey, which typically comes frozen. Allow at least 3-4 days for the turkey to thaw in the refrigerator. When it’s time to brine, remove the turkey from packaging and remove everything from inside the cavity.
My smoked turkey on the Big Green Egg process involves a few steps: First I soak the turkey in a brine for at least 24 hours.
Turkey Brine Recipe:
2 gallons water
1 cup salt
1 cup sugar
¼ Cup Creole Seasoning*
Fresh Herb bundle of Sage, Rosemary, Thyme
2 Lemons halved
2 Bay leaves
4-5 Garlic Cloves smashed
1 TBS Whole Black Pepper Corns
2 Small Onions quartered
Pour 1 gallon of the water into a pot on the stove and bring to a boil. Add the salt and sugar and stir until dissolved. Pour this mixture into 1 gallon of cold water and add the Creole Seasoning, Herb Bundle, Lemons, Bay Leaves, Garlic, Black Peppercorns, and Onion. Allow the mixture to steep in the refrigerator and cool completely. The brine can be made a day ahead of time for better results.
Creole Seasoning:
1⁄4 cup salt
2 teaspoons cayenne pepper
5 teaspoons granulated garlic
4 teaspoons ground black pepper
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon onion powder
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried thyme
1/2 teaspoon dried parsley
You’ll need a container large enough to hold the turkey and 2 gallons of brine, so I use an oversized ziplock bag.
Place the turkey in the bag and pour the brine over it. Pack ice along sides of the turkey and leave in a cool place for 24 hours. After 24 hours remove the turkey from the brine and place in the sink to drain. Pat the skin dry with a paper towel.
Now it’s time to season the outside of our turkey to smoke. First spray the skin with cooking spray (vegetable or canola). This helps the seasonings stick and keeps it from turning dark during the cooking process. I use two seasoning blends on the skin. First my AP seasoning (a blend of salt, granulated garlic, and black pepper) then the Creole Seasoning (recipe above). Layer both of these seasons on all sides of the turkey.
For stuffing the cavity I use a few stalks of celery, onion, and apple. You can use whatever you like here but skip the stuffing. We cook dressing in the south and not inside the bird. The vegetables and fruit add extra mass to the turkey which helps it cook evenly.
The next step is to inject the turkey for added moisture and flavor. I’m a big fan of Butcher’s line of injections, and David’s Bird Booster products are excellent with turkey. I use ¼ cup of Bird Booster Honey mixed with 2 cups of water. Inject the breast, legs, and thighs spreading the needle out about 1” for every stick.
The turkey is ready for the Big Green Egg at this point, so fire up the smoker and bring the temperature up to 300 degrees. You can duplicate this procedure on any cooker just hold your temps in the 275-300 range. Higher temps are needed for the skin to turn out perfect.
Use a couple small chunks of pecan and hickory and that’s all. You only need about 2 hours of smoke; any more will overpower the turkey and will eventually build up on the skin giving it a dark color.
Place the turkey on the smoker and close the lid. It’s going to take about 3-4 hours to hit the target temperatures of 165 in the breast and 175 in the thighs. Every 45 min to 1 hour spray the skin with cooking spray for moisture. At the two hour mark it’s time to monitor those internal temperatures. I use a Thermoworks DOT probe thermometer stuck in the thickest part of the breast. Set it for 165 and keep a close eye on the temps.
After 3 hours the turkey should be getting close. Internal should read 175 in the thickest part of the thigh and juice should run clear when you remove the probe. Get the turkey off the smoker when you see these temps and let it rest inside for a minimum of 15 minutes.
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I've used his exact method two years in a row. My egg fires up at least three times a week. This is the best thing that's ever come off of it. Big ups my man! Turkey for the third year, thanksgiving and Christmas, coming up!!
same here. best turkey any guests have ever had.
Love this recipe! Lived in america for several years but moved back to Ireland with my wife (American) and our BGE. We still celebrate thanks giving here in Ireland and this recipe is the one I use every years and by far the best
I have followed Mr Reed's Channel for years. He is a giant among us that love to cook. I used this recipe for our thanksgiving this year. The Turkey was absolutely amazing. The Comments I received from friends and family were on the order of you should be cooking professionally. Best Turkey they had ever tasted. Mr Reed once again thank-you
I'm smoking a turkey today (in July!) and using this video for the 5th time! I rewatch it each time to make sure I do it just right! Thanks for the awesome tutorial!!
Once again Malcolm, you made me the king of Sunday dinner. That was one great turkey. Thank you for making me the smoker I am today.
I have been using this video for several years. Your level of detail is perfect and I follow your instructions to a "T" and my turkey has always been great. Only one time I was not completely satisfied and that was because I put too much injection in the turkey. But even then it was a success. Thanks for this and all your other great videos which I have used.
I tried this recipe today on my egg best turkey I've ever eaten I'll never fry or bake another turkey thanks!!!!!
"I don't cook stuffing in my turkeys. We cook dressing in the South and we don't do it inside our birds."
You damn straight brotha!!
Brother... You by far are the best at giving great bbq tutorials. I know when I follow any of your techniques, it's gonna be great. Big thumbs up big man!
Used your recipe for the most part on Thanksgiving. The turkey came out great! Very flavorful and super moist. I held my BGE at about 280-300. The only thing I didn't like was the skin, not quite crispy. I think if I bump it up to 325-350 for the duration it may do the trick. You were spot on with the weight recommendation, we had a 15 lb bird and it was done perfect throughout. Thanks for the tips Malcom and keep up the great BGE videos.
Dude, I host television shows for a living and know how difficult it is to be entertaining and engaging. You did a GREAT job! I'm smoking my first turkey this week and I've officially found my tutorial video. Thanks for your help!!!
I apologize for not commenting last year. My family loves Thanksgiving and I’m known for providing a great meal. I got a Big Green Egg last October and I really wanted to make a turkey on the Egg. But I wasn’t sure how the turkey would be. I used this recipe for the “Egg” turkey and also cooked my usual turkey in the oven. The “Egg” turkey was the hit of the meal!! This year I am going to make 2 turkeys on the Egg (one after the other). Thanks Malcolm for this recipe...you are my go-to for BGE cooking. You haven’t steered me wrong yet!!
I followed this guide for Thanksgiving, best turkey I've ever cooked. Cooked on BGE. It was simple and easy. Definitely going to do this again and soon.
Have done this twice before and results were simply outstanding. Literally the best 2 turkeys I have ever eaten. My family said the same. Doing again for Thanksgiving this weekend (Canadian Thanksgiving comes early). Happy Thanksgiving!!!
Malcom I really enjoy watching and the knowledge of experience you bring to your videos. Even though you are an expert in your field you do not come across pretentious to us newbies. Thank you for inspiring me to be better.
Followed your recipe and cook exactly and this was the best turkey I have ever eaten in my life. My entire family raved on it and declared that I was to cook another one next thanksgiving also. It was so good I went and bought another turkey to cook before then. Love all your videos and recipes and without you I wouldn't even know how to cook on my big green egg. Your the man!
I follow it exact except I put it in a pan raised on a grate with a little chicken stock water and onions, garlic and let the drippings fall in the water to use to make the gravy. I'll add a pack of dry turkey gravy and cornstarch to thicken the gravy up and the smoky turkey drippings really add an extra depth of flavor. Best turkey I've ever tasted with the best gravy. Family says so too.
I smoked my first turkey for Christmas 2015 by following these steps. I smoked a 14 lb. turkey. Due to a death in the family, I didn't have time to search for the injection Malcom used in the video. For my injection, I used Tony Chachere's butter creole which I purchased at Kroger. For the creole seasoning sprinkled on the outside, I also used Tony Chachere's. I also placed my turkey in a V-rack and sat the rack down in an aluminum pan with water up to the bottom of the rack. I pulled my turkey off at 162º and wrapped it allowing it to finish cooking while sitting. It turned out perfectly and tasted amazing! Many family members said it was the most moist turkey that they have eaten. Thanks, Malcom, for the step-by-step help. I will definitely use these steps again.
I have used my Big Green Egg for almost 14 years. You did a great job. I am doing one tomorrow. You are right, 14 pounds is as big as you need for smoking. Again, very good job.
So now I have a ritual, every thanksgiving I come and visit with Malcom just to brush up on my turkey smoking details, take some notes and get to preparing!!!! Thanks again Malcom!!! I would keep hitting the thumbs up button but life just isn't fair sometimes lol.
Congrats to Malcolm on a home run hit. By far, best turkey I’ve had in 40+ years and that’s a lot of turkeys. Insanely moist. 👍🏼
Smoked Turkey is really what made me fall in love with BBQ!
Fantastic way to cook a turkey. I followed this method last year both for a Friendsgiving and for Thanksgiving and everyone absolutely loved it! I have one in the brine now getting ready for the BGE tomorrow. Thanks for the recipe!
Year 5 of coming back to the exact same video for my Turkey! Thanks for all the incredible videos you do!
Malcolm is The Man! This has been my stalwart process for the last 2 yrs and will be doing it again tomorrow for Thanksgiving.
Malcolm… been doing this recipe for the last few years and again this year… another big hit! My family won’t let me cook Thanksgiving turkey any other way!
Mr. Reed !!! U da man!!! First time Egger here, and after watching this video I was able to cook not just one but two of the BEST turkeys ever !! Soooo good --Yum--there was no leftovers for the day after :( ... learned a ton just from this clip , looking forward to viewing others !! Somebody get this guy his own grilling show !!
Thanks for how easy you make it for us beginners every time I follow your steps on any type of meat it comes out great!
This will be my 9th recipe of yours in past 30 days ... everyone of 'em is a hit with family and friends! My wife closed her eyes for 10 seconds straight after the Filet Mignon last night -- Keep up the great work!
Malcom is the man!!
Loved the video Malcom!!! Im doing my first turkey on my green egg that i purchased this summer and all i can say is if the turkey tastes half as good as the brine smells this is going to be awesome!!
I tried this recipe last year and it was absolutely delicious! In fact, it was so good that I was seriously thinking about cooking another turkey just a week after Thanksgiving. It was the best tasting turkey I have even eaten and I have cooked turkeys many different ways using recipes that were highly recommended. This recipe is the best and I can’t wait to use it again this year. Thanks for the video!
You are right about smoked turkey. Man it's so much better than oven or deep fried.
I know it’s been a while since you posted this, but it’s awesome! Cooked it today. Was a great hit with the fam. Thank you, Malcom!
I wanted to think you for this video. I did this on thanksgiving for a family (mine of course) who is more of a ham than turkey fan and it was a huge hit. I don't have a super nice smoker yet but I'm limping along on an electric one I got for my birthday. Half hickory, half pecan wood, best smoke flavor I've found to date. you sir, are a righteous cook. again thanks for the video and I hope you and yours have an awesome holiday season.
When I'm for advice on BGE I only check the howtobbqright site. You're level 80 for all your recipes! Many thanks!
Followed this recipe for Christmas and dang the turkey went first out of all the food! People couldn't stop raving about it. I forgot to inject it and the breast still came out as if it was swimming. I actually cooked it on my weber kettle set up for indirect and kept a pan below with vegies and the giblets and made a gravy with it! apple wood smoked gravy and Turkey. It was a Merry Christmas thanks Malcom!
I'm in the backyard right now smoking a Turkey following your tips! Can't wait for the first bite! As always Malcom, thank you for taking your time to make helpful videos, they are greatly appreciated! Happy Thanksgiving to you and your family.
Revisiting these videos for my turkeys this week. Also malcom has come along way with his knives. Lol
Thanks Malcom for the video I'm smoking my first Turkey on my Kamado grill for the whole family hope is as good as yours ....
I have two Turkeys going in tomorrow. Great Videos. Thank you Malcom
excited to try this out this year. got my turkey in the brine exactly as he showed it.
wow business must be booming! yeti cooler, new patio cover, new products, HD camera! keep up the good work!
Family loved the Turkey I made off this video. Only thing i changed was i did not use the apples. I swapped those out for jalapenos and serrano's. I used your Cajun Smoked Turkey Recipe for my brine, DryRub and injection. The family loved it. I also added a drip pan with chicken stock, jalapenos, onions and little garlic cloves. The family said it was the best turkey they have ever had. :)
Love your videos Malcolm! Smoked a turkey for the first time for Christmas using this recipe and the family loved it!! Thank you for making these videos you're helping me look like a food rock star to my family! Next up is your Korean spare ribs this weekend!
Malcom i come to your channel every single time i smoke something. you do a hell of a job explaining things, my grub always comes out perfect. people tell me how good i am, you are my secret recipe! lol thx for the vids
Great video Malcolm! I followed your directions this past Thanksgiving and everyone agreed this was the best turkey ever! Doing 2 more this weekend. Thanks so much for posting this very helpful video. I agree with the other comments, you need your own show!
Ok Malcom I'm going to give this a try this weekend. I got a 12lb turkey to play with. Your video's are the best!
Trying this recipe right now... Won't be too long till it's done. I can't wait!!!!
Smoking for 40 + years, you get a thumbs up from me.
Just wanted to say thanks for all your great BGE recipes and tips. I'm loving everything I've cooked of yours.
Thanks for all the videos Malcom! I didn't use your specific rub/injection but I used your methods on this one and it was a huge hit! Everyone said I outdid myself - thanks a ton!
First time smoker here and we have a small or mini BGE (my husband got from a co-worker) and what size turkey do you recommend for the smaller eggs? Thanx and love your videos!
You are a rockstar! Best tutorial ever. Thank you so much and happy Thanksgiving to you and yours.
Five star. Just tried one as a practice for this thanksgiving. It’s gonna blow the family away!
I'm practicing on Saturday! Curious to what size bird you used and about how long your cook took?
I will be listening to "Alice's Restaurant Massacre" and smoking a Turkey in my BGE via Malcomes directions. Thanks for the Video.
Looks delicious brother! I'm SO GLAD you decided to not only use the BGE in many of your recipes now (that's the smoker/grill I happen to use) but that you used it for a Thanksgiving turkey recipe as well. I can't wait to try this out for the family this week! Keep up the great work!
Your the man. New to the BGE. Going to watch this a couple of more times. Thanks a bunch. V
This turned out great! Thanks for the easy to follow instructions and recipe
Malcom, can you please post a video on in-depth detail on heat management on the egg? I cannot seem to keep my large egg below about 350* if I let it light long enough to burn the VOCs off at the beginning. the only way i can do it is to choke it right after it lights and keep it choked the whole time but I can still smell the VOCs 40 mins into the cook. Seems like once i go past 300 it's never coming back. Using plain old Royal Oak. Since you're the only guy I watch for this, I'd love a video done by you on the subject. Thanks for everything you do Malcom!
Great video, and I’ve been watching a bunch of them, this video really tied it all together.
Thanks Malcolm. I've smoked brisket, turkey legs, picnic butt, chicken legs, and a cow head. For this Thanksgiving, I'll be smoking a turkey. For Christmas I'm thinking of a whole pig, well, one that I can fit in my old time side firebox smoker. That bird sure looked tasty. Happy Holidays.
2 videos...how am I supposed to go to bed now! Thanks for the greatness
"Skin came off, so I'm going to have to get another bite"....🤣
Beautiful, Malcom!
#magnoliameatco #letstalkQ #turkeyday19
A brined smoked turkey is my favourite!!
Turkey, the Big Green Egg and ThermoWorks thermometers, make for the perfect thanksgiving meal (or anytime)!!
Another great video. You never leave anything out which is appreciated.
Always listen to the big boys
Sooo excited to smoke a turkey this year on my green egg, thanks for the video and recipe for a great turkey day! Happy Thanksgiving Malcolm
What do you have on top of your convEGGtor? Is that a Pizza & Baking Stone wrapped in foil or something else? Thanks for all the tips!
Now I'm torn. I was getting ready to smoke one based on your directions from 2 years ago and now I'm not sure which one to do. Both look great! Which do you prefer and why?
Thank you! Turkey came out perfect. Really appreciate your insight.
I've recently become a subscriber and have watched all of your videos, the wife and I both love your channel and cant wait to try all of your smoker recipes. We just bought a house with a brick smoker out back cant wait to fire it up!!!
Great video sir! I have to try this. Canola sucks. Look into Omega 3 fats.
Great video!
Will be doing this for Christmas supper!!!
Thx.
Chas G.
Good video. Nice step by step instructions and the turkey looks good.
Great tips! Never thought about the weight like that!
Just got a green egg and I’m nominated to smoke a turkey for thanks giving! Thanks for the video, as I am following this for my turkey! Do you have a list, etc i can follow so i dont’ have to keep going back to the video? Thanks
Joe Dan Reed take a screen shot of the details on the video to save in the pictures on your phone. He always details the cook and measurements in the details of the video
Joe Dan Reed look in the description it tells you everything in writing
Great video explaining a perfect method. I have used your process a few times and the turkey is gone in minutes as my family devours it.
Malcolm...another great video. Thank you, again. I looking forward to my
Thanksgiving cook because of this. Never thought about brining AND injecting. You're the man.
Happy Thanksgiving.
Malcom, well done, brother. Really enjoyed your video presentation. You have a nice, friendly way about you and made it interesting. I am now officially hungry and will give this a shot, for sure!!
V/r,
Herb
awesome video! Im attempting my first turkey on the large egg this year.
my turkey is cooked on 225 deg and and wet hickory chips used and is black on the out side but great on the inside. I don't have a heat deflector. your skin on the turkey is beautiful i am wondering if my thermometer is working good next one will be with a new remote thermometer. or i do us more hickory chips than you do . could that be making it blacken
Great video. Thank you for taking the time to make this.
I love all your videos, they are epic trying this for Christmas Day over here on the Gold Coast this will be my first big smoke wish me luck !!
Hey Malcom, I just did your brine recipe from your first whole smoked turkey recipe video for Thanksgiving, the one with molasses, It turned out great. Do you like this brine better from this video?
What kind of salt did you use ? I know diffrent salts have diffrent potency
Hi Malcom Do you buy the enhanced turkey's? Do you have to brine the enhanced turkeys? Do I need to adjust salt in the brine if I use a enhanced Turkey? Thanks
Still cooks even with a stuffed cavity? Doesnt slow anything down?
What do you think about spraying it with apple cider vinegar??
Thanks for the great tutorial... you answered all my questions.
Great video. Where did you get that space-aged Injector?
Dude, amazing. Next on my to dos. Thank you.
Dude that was great. Loved the video so excited to wow the family on Turkey day.
Best cooking video ever. Love your passion. I'm all in with my turkey Thanksgiving Day. Appreciate you
Do you spatchcock your turkey? I've seen people say to do it to get a more even cook for doing it that way. Would like to know your opinion. Thanks
Going to smoke my first turkey tomorrow to practice for Thanksgiving. Could you use some of the juices to make gravy? I see a drip "bowl" under the turkey but it doesn't look like Malcom put any juice or water in it... Any tips would be appreciated.Thanks!
Whats that below the turkey in the smoker? Was thinking of doing this with my neighbor so he can take it to his daughter's house.
Thanks for all you do Malcom!
Malcom,
Does the turkey stall or is it just when it gets above the 160 degree mark that you would typically hit a stall.