Big Green Egg Smoked Turkey with Brine
This recipe guides you through smoking a turkey on a Big Green Egg or any smoker held between 275 and 300°F. The bird is brined for 24 hours, injected with a honey mixture, and seasoned with Creole spices before being smoked with pecan and hickory wood.
Instructions
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Prepare the Brine
Combine 1 gallon of water in a pot and bring to a boil. Add 1 cup of salt and 1 cup of sugar, stirring until dissolved. Pour this hot mixture into 1 gallon of cold water. Add the Creole Seasoning, fresh herb bundle, halved lemons, bay leaves, smashed garlic cloves, black peppercorns, and quartered onions. Cover and refrigerate until the mixture is completely cool. The brine can be made a day in advance. -
Brine the Turkey
Place the thawed turkey, removed of cavity contents, into a large container or oversized ziplock bag that can hold the bird and 2 gallons of liquid. Pour the cooled brine over the turkey. Pack ice along the sides of the turkey and keep it in a cool place for at least 24 hours. -
Season the Turkey
Remove the turkey from the brine and drain it in the sink. Pat the skin thoroughly dry with paper towels. Spray the skin with cooking spray. Apply AP seasoning (salt, granulated garlic, and black pepper) over the entire bird, followed by a layer of Creole Seasoning on all sides. -
Stuff and Inject
Place celery stalks, onion, and apple into the cavity of the turkey to add mass for even cooking. Mix 1/4 cup of Bird Booster Honey with 2 cups of water. Inject the mixture into the breast, legs, and thighs of the turkey, spreading the needle insertions about 1 inch apart. -
Smoke the Turkey
Preheat your smoker to 300°F (range 275-300°F). Add small chunks of pecan and hickory wood. Place the turkey in the smoker and close the lid. Allow the turkey to smoke for approximately 2 hours to impart flavor without overpowering the meat. -
Monitor and Finish
Spray the skin with cooking spray every 45 minutes to 1 hour to maintain moisture. Begin checking internal temperatures at the 2-hour mark, aiming for 165°F in the breast and 175°F in the thighs. Continue cooking until the juices run clear when the probe is removed from the thigh. Once done, remove the turkey from the smoker and let it rest inside until ready to serve.
Tips
Use a probe thermometer to monitor internal temperatures accurately. Ensure the skin is dry before seasoning to help the spices adhere.
Video
“Smoked Turkey on Big Green Egg | How To Smoke A Turkey BGE with Malcom Reed HowToBBQRight” by HowToBBQRight, watch on YouTube.
About this recipe
This smoked turkey features crispy, seasoned skin and juicy meat achieved through a 24-hour brine and a honey-based injection. The use of pecan and hickory wood adds a balanced smoky flavor without overpowering the bird.
Serve the turkey sliced or carved with your favorite sides, as the description suggests serving dressing separately rather than stuffed inside the cavity.
