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Smoked Turkey in the BGE


Cowboy Denny

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Some delicious, juicy smoked turkey that we have been doing for years.  We barely have left overs even when I cook two turkeys on the BGE.

Ingredients:

1 Turkey (Recommendation, use 2 small 12-14lb turkey's instead of one big 20+lb turkey. You get a more even cook and meat is juicer.  No need to spend the extra money on a butterball.  The brine makes any turkey very juicy.)

Creole (if you want to make your own)

  • 1/4 cup salt
  • 2 tsp cayenne pepper
  • 5 tsp granulated garlic
  • 4 tsp ground black pepper
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley

Brine

  • 2 gallons water
  • 1 cup salt
  • 1 cup sugar
  • ¼ cup Creole Seasoning
  • Fresh herb bundle of Sage, Rosemary, Thyme
  • 2 Lemons halved
  • 2 Bay Leaves
  • 4-5 Garlic Cloves smashed
  • 1 TBS Whole Black Pepper Corns
  • 2 Small Onions quartered

Instructions:

Day 7 - the THAW 

4-5 days before you plan on cooking, pull turkey out of freezer and put in fridge. Turkey can be defrosted in fridge for two days safely.

Day 3 - Make the BRINE

By this point Turkey should be fully defrosted.  If not, consider cold water bath for turkey. Place frozen turkey in cold water and change water every 30-45min to maintain turkey temp below 40 degrees.  Anything more bacteria wakes up and you could get some sick guests.  Never ever use hot water or hair dryer or anything like that to defrost turkey. It will get you and your guests sick

Make brine by combining the ingredients. First the salt and sugar and bring to a boil to help dissolve the salt and sugar. Then either turn down heat to a simmer or just turn off and add remaining ingredients.

Put the whole pot in the fridge for 24hours.(you never want to add turkey to a hot water since it will start cooking the turkey)

Day 2 - Turkey in BRINE

Put turkey over sink and clean it out, rinse and let drip dry a bit then come and dap with a paper towel to remove any extra water.

Get one of those big garment zip lock bags (I believe they are garment bags you can find at your hardware store and rinse out).

gc_ziplock-garment-bags.thumb.jpeg.be6ba9329069e4d59d3ccf3925b36c58.jpeg

Put the bag in a cooler, then put the clean turkey in the bag with the breast so it will be fully submerged in brine, then pour the brine in the bag.  Now place ice in the cooler to keep it cool for 24hours.

Day 1 - Grillin Time

Get your BGE with about 3-4 wood chunks (pecan, cherry, hickory or whatever you like) up between 275-300.

While the grill is coming up to temp and stablizing, pull the turkey out of the bag in the cooler and put over the sink and rinse the brine off the turkey and pat dry with some paper towels

Season with A.P (All Purpose Seasoning) and a Creole Seasoning.

Inject in breast and thighs

Spray with Canoloa oil

Place on BGE and respray every hour with canola oil

Will probably take roughly 3 hours but could easily take more.  It all depends on size of turkey, temp your running the BGE, how many times you open the lid, etc..

 

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Thanksgiving I smoked two 14lb turkeys following this recipe with Cherry wood and everyone loved it.  This is my Thanksgiving Turkey recipe every year which is why I'm following this recipe so I don't loose it.

Had a beautiful smoke ring on Turkey when cut into it. Awesome!

BGE pre-warmed to 300 as instructed (you said 275-300 so figured with two I should take the warmer side of 300)

BGE_Smoked_Turkey_01.jpeg

As your recipe suggested, I then got the turkeys ready with a good wash to get rid of the brine and then seasoned it as instructed

BGE_Smoked_Turkey_02.jpeg

Here is a sneak peek of the two turkeys looking beautiful

BGE_Smoked_Turkey_03.jpeg

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I followed this recipe for our turkey this year and some of the pickest eaters said this was the best turkey "THEY EVER HAD"

I will be using this recipe next year for sure.  It was VERY VERY delicious.

I used Apple wood chunks I stuck in the corners of the BGE that would smolder eventually and I cooked at 275 for about 4 hours.  Every hour I sprayed with Canola Oil to help keep that skin crispy.  I used the Killer Hogs A.P. seasoning and Zataranns Creole Seasoning instead of following this recipe's creole seasoning recipe.

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