How long to smoke a Turkey on the Big Green Egg
We are going to smoke a 25 pound turkey on the Big Green Egg for Christmas. My wife's folks are coming down from Indiana to our house in Florida for the first time and I'd better not screw up. I've seen a lot of conflicting information about how long to smoke a turkey and at what temperature to cook it at. In the video on the BGE web site Kevin Rathbun says 350 degrees and 12 min per pound which for a 25 lb turkey would be 5 hours. I've seen other information that says you should smoke it at 250 degrees and 20 to 30 minutes per pound which means i'll be up all night. Can someone please help me?
We have a Kamado cooker, quite similiar to a BGE. I have done a number of turkeys on it with delicious results. I do it exactly like I cook them in the oven. I even stuff them, in fact have not done one without the stuffing. One of them had the popup to signal done and it worked just fine. I cook at 375, and without the popup, wiggle the legs to see when they are done. As far as how long? I have to look it up on the wrapping for the turkey. Since we both have the advantage of being able to control temperatures well, I would do it just like inside the house. I haven't done one that big tho. It sounds great for Christmas Dinner. I wish you good luck and the best of birds!! Aren't we spoiled with these cookers? Ours is 12 years old and going strong, spoiling us a few times a week with superior food!!
For a bird that big, it would probably be better to cook at the higher temperature. Since poultry has salmonella in the meat, you want to avoid the danger zone for too long.
When I have questions about my green egg I visit this site. There's a wealth of information there and you will be answered very quickly.
Always, always always go by temp of the meat, not X minutes per pound.
We have never done a 25 pounder, this TG we did a 13 pound turkey and it took about 3 hours.
25 lbs? WOW...Is that rascal gonna fit? I've done breasts in my rig (sadly, not a bge) that take about 4 hours, and strive for no hotter than 250. I agree with rasputina, in that it's done when it's done, but I'd allow for at least an 8hr cook