Smoked Turkey in the BGE


Smoked Turkey in the BGE

Some delicious, juicy smoked turkey.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: thanksgiving
Total Time: 7 days


  • smoker


Creole Seasoning

  • 1/4 cup salt
  • 2 tsp cayenne pepper
  • 5 tsp granulated garlic
  • 4 tsp ground black pepper
  • 1 tsp chili powder
  • 1 tsp paprika smoked is nice but not necessary
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley


  • 1 gal water
  • 1 cup sale
  • 1 cup sugar
  • 1/4 cup creole seasoning
  • 1 bundle poultry fresh seasonings sage, rosemary, thyme
  • 2 lemons halved
  • 2 bay leaves
  • 4-5 garlic cloves smashed
  • 1 tbsp whole black pepper corns
  • 2 small onions quartered


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).
    Put the bag in a cooler, then put the clean turkey in the bag 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


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6 months ago

5 stars
Holy Snapping Ducks is this recipe the absolute bomb. I used this last year and it was such a huge success (no left overs). I lost the recipe so was very happy to find it again because it is what I’m doing this year. Just pulled by Turkey out of the freezer like it says to do 10days out. Super easy to follow which I appreciate easy. Thank YOU!

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