Get that meat thermometer ready and prepare for the triumphant reveal!

Smoked turkey on bge. 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. Never pull and eat the bird with the internal temperature less than 165 degrees in which i recommend pulling turkey off the bge when the internal temperature reaches 170 degrees. Once preheated and the smoke is running clean, place the bird inside breast side up, ensuring the turkey is laying as flat as possible.

12 lbs 10 sprigs thyme 10 sprigs sage 3 cups chopped potatoes ¼ cup olive oil freshly ground black pepper garlic powder instructions Web how to prepare the smoked turkey on the big green egg. Clean the turkey and keep trimmings, neck, etc.

When the thermometer reaches 165°f (or 175°f if you’re probing the thigh), the bird is done! Web preheat the big green egg and add wood chips ready the turkey for smoking smoke the turkey best green egg smoked turkey recipe description ingredients instructions nutrition did you make this recipe? Place the turkey on the smoker and close the lid.

We’ve included our original take on turkey below. 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. For this cook i used 2 handfuls of pecan wood chips for a “kiss” of smokey flavor.

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. Add the salt and sugar and stir until dissolved. Place your turkey breast in the smoker.

Web 425°f for 3 to 3 1/4 hours. You want your turkey to hit around 160°f (about 71°c) in the thickest part. Add the onion and celery to the drip pan.