For this cook you’ll need a Plate Setter, V-Rack (or Vertical Turkey Roaster), Drip Pan, and a Digital Thermometer.
BGE Set Up
Indirect with the Plate Setter on the Fire Ring, legs facing up. Drip Pan beneath meat. Smoking wood of choice (optional).
Cook at a dome temperature of 325 – 350F
Cook until the internal temp of the breast meat is 160F and the thigh is 170F. About 15 minutes per pound.
- Whole Turkey
- Rub of Choice
- Smoking Wood of Choice (optional)
- Chicken Stock
- Whole Onion
- Celery Stalk
The first step is getting the turkey thawed. This can take anywhere from a few days in the fridge or a few hours in a cold water bath. Plan to have your turkey thawed at least 24 hours before you want to serve it, because we need that extra time for a dry brine to do its magic.
Once your turkey is thawed, rinse it with cold water and blot dry. Be sure to remove any giblets or gravy packets from the cavity!
Liberally season all sides and inside the cavity with salt. Put the turkey in the fridge, loosely covered, overnight. This dry-brining process will help the turkey retain moisture and give it great flavor.
Just before cooking, brush melted butter on the turkey and apply your spice mixture. Now, your bird is ready for the Egg!
We are roasting the turkey, so set your Egg up to cook Indirect. Place the Plate Setter on the Fire Ring with the legs facing up. On top of the Plate Setter, place your Drip Pan. Last, place the cooking grate on top of the Plate Setter, with your V-Rack on the cooking grate.
If you plan on using a Vertical Turkey Roaster, you won’t need the cooking grate and can put the stand directly in the Drip Pan.
Don’t forget your smoking wood, if you choose to use some! I find that pecan wood is an excellent complement to turkey and gives it a deep mahogany color.
Add the rough chopped onion, celery, and chicken stock to the Drip Pan. Stabilize the Dome temperature to 325 – 350F, and put the turkey on the Egg (either in the V-Rack or the Vertical Turkey Roaster).
Close the Dome and roast until your digital thermometer reads 160F in the breast and 170F in the thigh. This should take approximately 15 minutes per pound.
Pull it off the Egg, and give it about 10 -15 minutes to settle. Meanwhile, you can use the dripping from the Drip Pan to make gravy. Slice, serve and enjoy an amazing turkey dinner!
Cooking a turkey can be an intimidating task, but it doesn’t have to be so complicated! The process is actually very simple; dry-brine overnight and roast at 350F until the proper internal temperature. The Big Green Egg will maintain consistent cooking temperatures, and our digital thermometer will tell us when to pull the turkey off the Egg. These two facts make sure that our turkey is moist, flavorful, and delicious (NEVER dry). This is why having a digital thermometer is so critical; you’ll never overcook your turkey again!
The chicken stock, onion, and celery won’t add flavor to the turkey itself. So, if you don’t like to make gravy out of the pan drippings, you don’t need to add anything except a bit of water to the drip pan.
Make sure the turkey you have will fit in your BGE, especially if you are using the Vertical Turkey Roaster!!