Green Egg Smoked Turkey

 Serves: 16    |     Prep: 45 min     |     Cook: 15 min per pound     |     Ready: 5 hr 30 min


1 19 lb. Butterball Turkey
1  1/2 large sweet onion
5 ribs of celery
olive oil
32 oz. Swanson’s chicken stock or broth
1/2 – 3/4 c. minced garlic
Lawry’s Chicken & Poultry Rub
ground pepper
fresh sage leaves
fresh rosemary sprigs
fresh thyme sprigs
3 medium oranges
3-5 pecan smoking chunks
5-7 applewood smoking chunks

1 stick Kerrigold butter
1 pkg. Pioneer Roasted Turkey Gravy


I use a BBQ Guru “CyberQ Cloud” temperature regulation device on my Big Green Egg.  So, I placed one probe into the breast and another in one leg.  I set the cook temperature to:

       Pit Temp: 350
Breast Probe: 165
     Leg Probe: 185

At the end of 4hours 40 minutes, the breast was exactly 165 degrees and the Leg was exactly 185 degrees.

The starting temperature of the Turkey was 31 degrees. (mostly frozen)


Setup the Big Green Egg with the indirect heat tray (Conveggtor) and the Cooking grid with plenty of chunk charcoal.

Add a few pecan smoking chunks for a light, for a light smoky flavor and to provide a deep brown color to the turkey and a lot of applewood chunks for a light but hearty turkey taste.

Preheat the Green Egg to 350 degrees. 

While the Green Egg is preheating, rub the entire turkey (inside and out) generously with olive oil, ground pepper, Lawry’s Chicken & Poultry Rub, and plenty of minced garlic.

Place the bird on a roasting rack.
While on the roasting rack, stuff the bird with the three oranges and the sprigs of sage, rosemary and thyme.

In the roasting pan (Drip Pan), place the onions, celery, chicken stock and 2 cups white wine. Since you won’t be opening the Big Green Egg to baste the turkey, this liquid is providing the flavor and moisture during the cook to keep your bird moist. 

Now, set the roasting rack in the drip pan and transfer to the preheated Big Green Egg.

Cook the bird for about 4 hours and 40 minutes. Or, until the probe in the breast reaches 165 degrees. This will equal about 14-15 minutes per pound.

Remove all. liquid and vegetables from pan and return turkey and rack to pan. Top with 1/2 c. sliced butter and cover with foil. Let rest for 30 minutes at least before serving.

You can make gravy out of the above mentioned butter drippings added to a prepared package of Pioneer Roasted Turkey Gravy Mix.  Serve hot with meal.