Place a drip pan with the 6 cups of water, giblets and neck in between the conveggtor and the cooking grate. Our most trusted green egg turkey recipes.


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Prepare your big green egg for indirect cooking at 350° to 375°.

Green egg recipes turkey. Set your egg up for indirect cooking with the conveggtor at 225ºf/107ºc with apple smoking chunks. Put orange, onion, garlic and herbs into the cavity. This recipe will make it easy to smoke roast a turkey on the big green egg or any kamado smoker or grill in under 3 hours.

Reviewed by millions of home cooks. Remove all giblets, the neck and anything else in the cavity of the bird. The turkey is ready at 165 degree's, not 175 degree's as.

To get started with this smoked turkey recipe on big green egg, first, d efrost the turkey overnight in the fridge so you do not leave cold spots in it, especially on the interior. Let rest for about 30 minutes. Turkey doesn’t benefit from low and slow cooking, and the higher temperature will give you a more crispy skin and cook the turkey faster, which results in a juicier turkey.

Place a drip pan half full of chicken stock, white wine, and your favorite aromatics to catch the drippings; Prepare your big green egg for indirect cooking at 350° to 375°. Set the egg for indirect cooking with the conveggtor at 350°f/204°c.

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Place half of the onion, one whole head of garlic, half the orange, half the lemon, and two sprigs of each herb inside the cavity of the turkey. Mix the butter, garlic, rosemary, thyme, sage, poultry seasoning and salt together in a bowl. Mix softened butter and california citrus rub together and rub all over turkey breast and underneath skin of turkey.

Rub the herbed butter all over the outside of the turkey until all the skin is covered. Season with salt and sweet and smoky seasoning making sure to season the cavity as well. Place the garlic & herb buttered turkey on the big green egg, insert your temperature probes and close the lid.

Big green egg rib and roast rack. Rinse the turkey once it is ready with cold water and pat it dry with a paper towel. 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;

Turkey is cooked at 165 degrees but it is recommended. Pull the turkey once an instant read thermometer registers 165ºf and allow to rest for 15 to 20 minutes. In roasting pan, place the celery, shallots, thyme, rosemary and 2 cups of chicken stock.

Place a drip pan with the 6 cups of water, giblets and neck in between the conveggtor and the. Fire your smoker at 325 degrees f. Brisket style smoked chuck roast on the big green egg the smoked chuck roast vs brisket if you love smoked brisket but don’t want to shell out the dollars or spend the next 14 hours tending to your smoker, i have the.

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Remove the turkey from the wrapper. Pat the turkey dry and coat with oil, season with salt and big green egg savory pecan seasoning. Coat the turkey in canola oil and place on rib rack inside of the roasting pan.

Remove the ice from the turkey and rub all over with olive oil or softened butter Remove the turkey from the egg cover with foil. In this cook i’m using my xl big green egg and have it fired with rockwood lump charcoal.

Preheat big green egg (or oven) to 350 degrees. Place the drip pan with the turkey on top of the aluminum foil spacers on top of the platesetter in the big green egg and smoke for 2.5 hours (12 minutes per pound). 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.


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