Use a handful of pecan chips for a light.

Smoked turkey on big green egg. Web in a bowl, combine the rub, butter and 2 tablespoons bourbon. We’ve included our original take on turkey below. Spread the seasoning generously over the outside of the turkey.

Season with salt and sweet and smoky seasoning making sure to season the cavity as well. Mix until the sugar and salt dissolve. Spread the seasoning generously over the outside of the bird.

This is also the biggest aid in keeping the skin a nice golden color. In a separate bowl, combine the onion, jalapenos, garlic, apple, bacon, olive oil, salt, pepper and 1 tablespoon bourbon. To the side for gravy.

Load the turkey onto a vertical turkey roaster or into a roasting rack, then place into a. Once your turkey is brined and happy, it’s time to massage it with a dry rub. This post is a part of grillgirl’s big green egg series, a deep dive into the popular kamado style grill and all that it offers.

Web ingredients one turkey, cleaned thoroughly salt, pepper and minced garlic 1 whole onion cut in half 1 stalk celery 2 cups chicken broth, wine or water prep if you plan to soak your wood chips, start the night before. How long does it take to smoke turkey on a big green egg? Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey.

Web set the egg for indirect cooking at 177ºc/350ºf (but don’t add the conveggtor until you add the smoking chips). Place a drip pan (aluminum pan) onto the plate setter, then add a v rack inside the drip pan. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey.