Smoking a Turkey

Next up on the Big Green Egg - a smoked turkey.  We thought before we tried it for Thanksgiving, we should try a test subject.  It worked wonderfully.

Step 1 - Brine

Brining a turkey is an essential step to infuse it with flavor and help keep it moist.  Make your brine early enough that it can be completely cooled before being poured over the turkey.  The turkey should have at least 12 hours in the brine.  If you have a large enough container/refrigerator for the turkey and brine, you can do that.  If you don't, get a small enough cooler that will hold your turkey with not much extra room, ipossible.  Put ice in the bottom then line the cooler with a trash bag.  Put the turkey in the trash bag.

Pour the brine over the turkey and add enough cold water to cover.

Close the cooler and let sit at least 12 hours.

Step 2 - Prep
Put your wood chips in water to soak at least an hour before cooking.  Remove turkey from brine, rinse well and rub all over the skin, cavity and under the skin with butter.  Put on cooking rack in drip pan.

Heat the grill and regulate the temperature for 240 degrees.  When regulated, add wood chips, indirect cooking plate and then place your turkey.

Step 3 - Cooking
Cook your turkey about 25 minutes per pound - you are looking for a temperature of 165 degrees in the thickest part of the breast.  It should have a beautiful, golden color.

Remove from the grill and allow to rest for 30 minutes while carving.  To keep it warmer, it may be placed under a dome of foil, shiny side in.