Big Green Egg turkeys are cooked on the ceramic Big Green Egg kamado-style grill and smoker. Properly cooking a turkey on a Big Green Egg requires achieving the right internal temperature in the breast and thigh meat for food safety, as well as producing moist, tender and flavorful meat. The target temperature can vary slightly based on personal preference, but there are recommendations from the USDA and Big Green Egg on the ideal temperature range for a perfect turkey.
USDA Recommended Turkey Temperatures
According to the United States Department of Agriculture (USDA), whole turkeys should be cooked to an internal temperature of 165°F to ensure any bacteria are killed and it is safe to eat. The following are the USDA recommended minimum internal temperatures for turkey:
| Turkey Part | Minimum Internal Temperature |
| Whole turkey | 165°F |
| Breast | 165°F |
| Thighs | 165°F |
| Wings | 165°F |
| Legs | 165°F |
| Stuffing (cooked alone or in turkey) | 165°F |
Reaching these minimum USDA recommended temperatures is critical to ensure the turkey is free of harmful bacteria like Salmonella and is safe to consume.
Big Green Egg Turkey Temperatures
While the USDA provides the baseline temperature guidelines for food safety, cooking times and temperatures for Big Green Egg turkeys can vary based on the preferred texture and moisture of the meat.
According to Big Green Egg, their recommended target temperatures for an optimal turkey are:
| Turkey Part | Target Internal Temperature |
| Breast | 160-165°F |
| Thighs | 175°F |
The Big Green Egg breast target temperature range overlaps with the USDA’s 165°F minimum for the breast. Going up to 175°F for the thighs will help render more of the fat and collagen, ensuring tender and moist dark meat.
Cooking to these target Big Green Egg temperatures will provide a juicy, properly cooked turkey that still meets the USDA safety guidelines. Keep in mind that the temperatures may need adjusting based on preference, size of the turkey, and accuracy of the meat thermometer.
Using a Meat Thermometer
A meat thermometer is essential for accurately reading the internal temperature of a Big Green Egg turkey at the deepest, thickest part of the breast and thigh meat without touching the bone. The thermometer probe should be inserted into the meat halfway between the cavity opening and thigh joint for the breast, and into the innermost part of the thigh away from the bone.
Digital instant-read thermometers that provide the temperature readout within 2-3 seconds are recommended over analog thermometers for accuracy. Dial thermometers can be tricky to read precisely.
Before inserting the thermometer, be sure to clean and sanitize the probe. For safety, the probe should be inserted into the turkey parallel to the breastbone, taking care not to hit bone. Verifying the temperature in both the breast and thigh areas is important to confirm the coldest spots have reached the proper minimum.
If the temperature is below the target, continue cooking and check it every 5-10 minutes until it’s reached. The turkey should also be allowed to rest 15-20 minutes before carving so the temperature equalizes and juices redistribute.
Big Green Egg Turkey Cooking Tips
Here are some tips when cooking a turkey on a Big Green Egg to achieve the ideal internal temperature:
- Cook at a consistent temperature between 250-350°F using indirect heat with a drip pan underneath.
- Target approximately 15-20 minutes per pound cooking time.
- Use a remote digital thermometer with dual probes to monitor both meat and grill temps.
- Maintain even heat by keeping the top and bottom vents fully open.
- Inject broth or rub compound butter under the skin to add moisture and flavor.
- Spritz with chicken stock every 45-60 minutes once the skin browns to prevent drying.
- Insert wood chunks or chips for smoke flavor when desired.
- Allow the turkey to rest 20 minutes before carving for juicier meat.
Properly managing the Big Green Egg’s temperature and using methods to lock in moisture are key to getting both thorough cooking and a tender, juicy turkey.
Big Green Egg Turkey Cooking Times
Cooking times for a Big Green Egg turkey can range quite a bit depending on the size of the bird, temperature maintained, and whether it is unstuffed or stuffed. Here are some general Big Green Egg turkey cooking time estimates:
| Turkey Weight | Unstuffed Time (approx.) | Stuffed Time (approx.) |
| 8-12 lbs | 2-2.5 hours | 2.5-3 hours |
| 12-14 lbs | 2.5-3 hours | 3-3.5 hours |
| 14-18 lbs | 3-3.5 hours | 3.5-4 hours |
| 18-20 lbs | 3.5-4 hours | 4-4.5 hours |
| 20-24 lbs | 4-4.5 hours | 4.5-5 hours |
Keep in mind that cooking time can vary based on the shape and density of the bird, accuracy of the grill temperature, weather conditions, and other factors. The best way to test doneness is by using a meat thermometer rather than relying solely on time.
If using a digital remote thermometer with an alarm, you can program it to alert you when the target temperature is reached in the breast and thigh. This allows you to conveniently monitor the Big Green Egg without continuously checking it.
Is a Big Green Egg Good for Turkey?
A Big Green Egg ceramic grill and smoker is an excellent option for cooking turkey. Here are some of the benefits of using a Big Green Egg for turkey:
- Conveniently cooks and smokes using indirect heat.
- Ceramic insulation provides efficient heat retention.
- Allows cooking at a steady, controlled temperature.
- Imparts delicious smoky flavor from wood chunks or chips.
- Clean smoke without excessive drippings flare-ups.
- Large models can accommodate up to 25 lb turkeys.
- Moist interior heat prevents drying out the meat.
- Minimizes need for basting due to moisture-retaining dome.
- Ceramic surface is easy to clean after cooking.
The Big Green Egg excels at cooking juicy, smoky turkeys to perfection. With proper temperature control, you can expertly roast a turkey with phenomenal taste.
Big Green Egg Turkey Recipe
Here is a delicious recipe for cooking a flavorful turkey on a Big Green Egg grill:
Ingredients:
- 1 12-15 lb whole turkey, giblets removed
- Olive oil
- Dry poultry seasoning
- 1 onion, quartered
- 4 sprigs fresh thyme
- 1 lemon, quartered
- 2 cups chicken stock, for spritzing
- Applewood chunks, optional
Instructions:
- Remove turkey from packaging and pat dry with paper towels. Place on a tray and allow to come to room temperature 1 hour before cooking.
- Prepare Big Green Egg grill for indirect cooking at 325°F, with drip pan on lower grate. Add applewood chunks to coals, if desired.
- Brush turkey all over with olive oil. Season generously inside and out with poultry seasoning.
- Place lemon, onion and thyme in cavity. Tie legs together with kitchen string.
- Once grill is preheated, place turkey breast-side up on top cooking grate over drip pan.
- Roast turkey uncovered, maintaining heat at 325°F. Spritz with chicken stock every 45 minutes to help keep moist.
- After about 3 hours, test internal temperature in breast and thigh areas using a meat thermometer. Continue cooking until 165°F in breast and 175°F in thighs.
- Remove turkey from grill and let rest 20 minutes before carving.
This simple recipe lets the flavor of the wood-fired Big Green Egg shine. Feel free to rub the turkey with fresh herbs and spices to add more flavor if desired. Enjoy your perfectly cooked Big Green Egg turkey!
Big Green Egg Turkey Alternatives
If cooking an entire turkey is impractical for the number of people being served, here are some alternative ways to prepare turkey on the Big Green Egg:
- Turkey breast – Roast a 5-7 lb bone-in turkey breast using similar technique as a whole turkey.
- Turkey legs – Grill turkey drumsticks low and slow until fall-off-the bone tender.
- Turkey thigh – Less drying than breast meat. Grill bone-in thighs over indirect heat.
- Turkey wings – Great for snacking. Cook wings directly over medium heat with sauce glaze.
- Ground turkey patties – Form patties seasoned with herbs and grill burgers to 165°F internal temperature.
- Turkey tenderloins – Grill quickly over direct high heat until just opaque throughout.
With any turkey option, use a meat thermometer to confirm safe internal temperatures are reached. Get creative cooking turkey pieces and smaller cuts on the versatile Big Green Egg.
FAQs
Should I brine a turkey before cooking it on the Big Green Egg?
Brining is optional but can help keep the turkey moist and flavorful. Dissolve salt, sugar and aromatics in water, submerge turkey 12-24 hours, rinse and pat dry before cooking. The Big Green Egg retains moisture so well that brining may not be needed.
How do I add smoke flavor when cooking turkey on a Big Green Egg?
Add pre-soaked wood chunks or chips to the charcoal such as hickory, applewood, cherry, etc. Limit smoke exposure to 1-2 hours maximum to prevent over-smoking.
Can I stuff a turkey cooked on the Big Green Egg?
Yes, though stuffing extends the cooking time. Cook until 165°F in the center of the stuffing for food safety. Cook separately for more crispness and less risk.
What is the best way to warm up leftover turkey on the Big Green Egg?
indirect heat in a foil pan is great, especially with some chicken or turkey stock added. Use lower temperature of about 275-300°F to gently reheat without drying out.
Conclusion
Achieving the perfect internal temperature is crucial for cooking juicy, flavorful turkey on the Big Green Egg grill. Follow the USDA guidelines for minimum safe temperatures, and the Big Green Egg recommendations for ideal tenderness. Monitor the temperature closely with a good digital meat thermometer. Target 160-165°F in the breast and 175°F in the thighs for the best results. With proper temperature control, the Big Green Egg excels at roasting turkey with incredible taste. Experiment with different brines, rubs and wood smoke to customize your holiday turkey cooked in a ceramic kamado grill.