Remember, you always need to cook your turkey to a minimum internal temperature of 165°f in all parts of the bird, no matter how long it’s been cooking.

Smoked turkey green egg. Web the key to smoking turkey on the egg is to use your conveggtor also known as the place setter. Spread the seasoning generously over the outside of the bird. This thanksgiving style turkey is cook with indirect heat right around 325 degrees.

Put orange, onion, garlic and herbs into the cavity. Web finish by inserting a probe thermometer into the thickest part of the breast—close to where the meat joins with the breast bone, but not touching the bone itself. To the side for gravy.

If the meat probe on the breast part of the turkey reads 165 degrees. You don’t have to technically keep it at 250 for smoking as you will still get smoked flavor if you crank the turkey up to 325 which means you will be smoke roasting the turkey which will still give you all the glorious smoke flavor in your turkey. When the thermometer reaches 165°f (or 175°f if you’re probing the thigh), the bird is done!

Load the bird onto a vertical poultry roaster or rib and roasting rack, then place into a. Time sure flies when you’re having fun! After 2 hours, insert a meat probe into the thickest part of the turkey or in the breast and the other on the thighs up to the bone.

Web ingredients print 1 gallon water ½ cup firmly packed brown sugar rind of 1 navel orange 3 sprigs rosemary 1 cup kosher salt 3 yellow onions, quartered 1 garlic head 2 lemons, quartered 1 turkey, appx. Load the turkey onto a vertical turkey roaster or into a roasting rack, then place into a. Spread the hickory or apple chips over the heated lump charcoal, then add your plate setter (conveggtor) legs up.

Web how to setup the big green egg for the smoked turkey. How long does it take to smoke a turkey at 225 degrees f? The plate setter / conv”egg”tor should be inserted with the feet facing upward.