How to smoke a whole Thanksgiving turkey on the Big Green Egg.

Author: Beth Bryan

Recipe type: Meat, Turkey, Big Green Egg, Thanksgiving Cuisine: American


  • 1 whole turkey (ours was 14 lbs)
  • 2 sticks softened salted butter
  • 1 clove garlic, minced
  • 1 Tablespoon Rosemary (fresh or dried)
  • 1 Tablespoon Thyme
  • 2 teaspoons Sage


1. If you purchase a frozen turkey, thaw the turkey in the refrigerator for a few days until completely defrosted all the way through. Factor in one day of thawing time for every four pounds of bird into your prep time. This might take up to a week, depending on the size of the turkey.

2. Preheat the Big Green Egg to about 325 ­-350 degrees Fahrenheit.

3. Remove all the giblets from inside the bird and discard unless you are making gravy with them.

4. Wash and rinse the turkey, then pat it dry completely with paper towels.

5. Tuck the wings under the back and tie the legs together with twine so everything cooks evenly.

6. Mix the butter, garlic, rosemary, thyme and sage together in a bowl

7. Rub the herbed butter all over the outside of the turkey until all the skin is covered.

8. Place a round disposable aluminum pan on the grill of the Big Green Egg to catch the drippings

9. Place the turkey on three big balls of aluminum foil to raise it up off of the pan and allow the fat to drip but not get inside the big green egg.

10. Roast the turkey for about 4 and a half hours, until it has an internal temperature of 165 degrees and the skin is brown and crispy. Depending on the size of the turkey, this could take longer. Plan to cook it for approximately 15­20 minutes per pound of bird.

11. Once you reach an internal temp of 165 degrees, remove turkey from grill and allow to sit for at least 15-­20 minutes before carving to allow juices to redistribute.

Recipe by Unskinny Boppy at­thanksgiving­turkey­big­green­egg/