Juicy, smoky, and infused with rich herby flavor, this Big Green Egg smoked turkey is blanketed in a fragrant herb and garlic butter that turns the skin golden and crisp while keeping the meat moist and tender.
Perfect for Thanksgiving, Christmas, or any time your oven is already full, this show-stopping smoked turkey delivers classic flavor with a Southern twist.
Ready in: 3 hours | Serves: 10-12 | Difficulty: Moderate | Make-Ahead Friendly
If you love a juicy turkey but prefer a different cooking method, check out my Simple Roasted Turkey or Dry-Brined Fried Turkey. Both are reader favorites that turn out perfectly every time.
Jump to:
- Why You Will Love This Recipe
- Main Ingredient Notes and Easy Substitutions
- Recipe Variations and Twists
- How to Make a Big Green Egg Smoked Turkey
- Serving ideas
- Recipe FAQs
- Tips for Perfect Results Every Time
- More Thanksgiving Recipes You’ll Love
- Join the conversation
- Recipe:
- Big Green Egg Smoked Turkey with Herb and Garlic Butter
Why You Will Love This Recipe
- If you've never smoked a whole turkey before, you'll be amazed at how easy it is, and how incredible the results are. The combination of gentle smoke, buttery herbs, and crisped-up skin makes this bird unforgettable.
- Smoking also frees up your oven for those all-important casseroles, sides, and pies (because let's face it, the oven is prime real estate on Thanksgiving Day).
- And just between us? The first turkey I ever smoked wasn't on a fancy grill; it was on a bargain charcoal cooker with no lid! I wrapped the whole thing in aluminum foil to trap the smoke, and it still turned out so good my family talked about it for weeks. That's proof you don't need expensive gear to make an incredible smoked turkey, just good technique, patience, and plenty of butter.
Main Ingredient Notes and Easy Substitutions
- Turkey: Choose a 10-12-pound bird for the most even cooking. Larger turkeys take longer and are trickier to keep moist.
- Butter: Unsalted butter forms the base of your compound rub. It bastes the turkey from the outside in and gives the skin that irresistible golden finish.
- Fresh herbs: A trio of sage, rosemary, and thyme infuses the butter with bright, savory flavor; classic Thanksgiving herbs that smell like pure holiday comfort.
- Garlic: Freshly minced garlic rounds out the flavor of the herb butter, giving every bite a rich, aromatic touch.
- Kosher salt and black pepper: Simple but essential. Don't skip the seasoning inside and out.
- Lemons: Stuff halved lemons inside the cavity before smoking for a fresh, citrusy lift.
- Wood chips: Oak, pecan, or fruit woods (like apple, cherry, or peach) complement the turkey's mild flavor beautifully.
Shortcut tip: If fresh herbs aren't handy, substitute one-third the amount of dried.
Recipe Variations and Twists
- Dry brine option: Rub the turkey with ⅓ cup kosher salt and 1 teaspoon black pepper 2-3 days before smoking. Refrigerate uncovered for crispier skin.
- Wet brine option: Submerge the turkey in a seasoned saltwater brine for 12-24 hours, then pat dry thoroughly before smoking.
- Citrus variation: Swap lemons for sliced apples and onions for a subtle sweetness.
- Small batch: Use the same butter rub on a turkey breast or thighs, or spatchcock your turkey for a shorter cook time.
- Flavor injector: Add an extra layer of flavor by injecting melted butter and broth into the breast and thighs before smoking.
How to Make a Big Green Egg Smoked Turkey
Step 1: Prep your grill or smoker
- Fill the Big Green Egg's fire basket with charcoal and preheat to 350°F (without the plate setter).
- When it reaches temperature, sprinkle 1 cup of wood chips or a few small chunks over the coals, no soaking needed.
- Add the plate setter, legs facing up. Place a drip pan with water on top, then set the grill grate in place.
- For other grills, set up for indirect heat with a drip pan in the center and coals on either side.
Step 2: Prep the turkey
- Remove giblets and the neck; save them for stock or gravy.
- Remove any plastic leg holders or pop-up thermometers.
- Pat the turkey completely dry, inside and out.
- Season liberally with kosher salt and black pepper.
Step 3: Make the herb and garlic butter
- Combine 1 cup softened butter, 3 cloves minced garlic, and ¼ cup each of chopped sage, thyme, and rosemary.
- Gently loosen the skin over the breast and rub butter under the skin as well as all over the outside.
Step 4: Stuff and secure
- Place remaining herbs and lemon halves inside the cavity.
- (Optional) Tie the legs together with kitchen twine for even cooking.
Step 5: Smoke the turkey
- Place the bird on the grill grate. Insert temperature probes in the thickest part of the breast and thigh (without touching bone).
- Close the lid and maintain a steady 350°F temperature. Add more charcoal as needed.
- Smoke for 13-15 minutes per pound, or about 3 hours for a 12-pound turkey.
- Baste every 30 minutes with the remaining herb butter and replenish water in the drip pan as needed.
Step 6: Rest and carve
- When an instant-read thermometer reads 160°F in the breast and 165°F in the thigh, remove the turkey.
- Cover loosely with foil and rest at least 30 minutes before carving. The temperature will rise another 5-10 degrees as it rests, locking in moisture.
Serving ideas
Pair your Big Green Egg smoked turkey with:
- Bourbon Sweet Potato Casserole or Candied Sweet Potatoes
- Holiday Cranberry Sauce with Fruit and Nuts
- Old-Fashioned Southern Cornbread Dressing
- Make Ahead Turkey Neck Gravy
And don't forget to save the leftovers to make turkey enchiladas, turkey chili, turkey noodle casserole, and my favorite, turkey egg rolls.
Recipe FAQs
You don't have to, but brining guarantees a juicier bird. Dry brining is easier and helps crisp the skin, while wet brining requires more fridge space but adds extra moisture.
Plan on 13-15 minutes per pound; about 3 hours for a 12-pound turkey, but always cook to temperature, not time. Use a leave-in digital thermometer for accuracy.
Mild fruit woods like apple, cherry, or peach are classic choices. I like to use oak or pecan because it gives a deeper Southern smoke flavor.
Maintain a steady 350°F, keep water in your drip pan, and baste every 30 minutes. Also, let the turkey rest 30 minutes before carving to seal in juices.
A 12-pound frozen turkey takes 3-4 days to thaw in the refrigerator. Always thaw it in a container to catch drips.
Store leftover turkey in airtight containers for up to 4 days in the fridge or 3 months in the freezer. To reheat, add a splash of broth, cover, and warm gently at 300°F or in the microwave at 50% power.
Tips for Perfect Results Every Time
- Use a leave-in digital meat thermometer to eliminate guesswork.
- Don't overstuff the cavity; it can prevent even cooking.
- Keep the grill lid closed as much as possible to retain heat and smoke.
- Let the bird rest at least 30 minutes before slicing to keep it juicy.
- Save those drippings! Combine with turkey stock for the best smoked gravy ever.
More Thanksgiving Recipes You’ll Love
Trying to decide what to serve with your smoked turkey? Check out these collections of some of my most popular recipes, as well as recipes from other bloggers for the ultimate Thanksgiving feast:
For even more ideas or Southern recipes, here is a link to all of my Thanksgiving recipes, or if you need even more ideas for your smoker or grill, here is a link to all of my grilling and smoking recipes.
Join the conversation
⭐ Have you tried smoking a turkey on your Big Green Egg? Leave a comment below and tell me how it turned out!
I love hearing your holiday success stories. If you've got your own favorite herb butter combo, share it so we can all try it!
Thank you so much for visiting Grits and Pinecones!
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Big Green Egg Smoked Turkey with Herb and Garlic Butter
Equipment
- smoker, or covered grill
- digital leave-in meat thermometer
- charcoal and wood for smoking
Ingredients
- 1 turkey, 10-12 pounds, completely defrosted
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 4 cloves garlic, minced
- 1 cup butter, unsalted, softened
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 lemons halved
Instructions
- If you are using a Big Green Egg, fill the basket with charcoal and preheat the grill to 350 °F without inserting the plate setter. Once it comes up to temperature, sprinkle one cup of your favorite wood chips or a few small chunks of wood over the coals. You do not need to soak the wood first. Add the plate setter with the legs facing up. Next, place a drip pan filled with water on the plate setter, and finally, add the grill grate on top of the plate setter legs.
- If you are using another type of grill, follow the manufacturer's directions or set up the grill for indirect grilling. Nestle a drip pan filled with water in the middle of the charcoal to catch the turkey drippings. Light the charcoal and preheat the grill to 350 °F.
- Remove the giblets and any other parts from the cavity of the bird, and if there is any type of plastic holding the legs together, or one of those plastic instant read thermometers, remove that as well. Use a paper towel and pat dry the turkey all over, including inside the cavity.
- In a small bowl, mix the softened butter with one-fourth cup of chopped sage, thyme, rosemary, and garlic.
- Sprinkle salt and pepper inside and outside of the bird.
- Mix the softened butter with the garlic and one-fourth cup each of the chopped sage, thyme, and rosemary.
- Use your hands or a small spatula and rub half of the butter herb mixture over the top and sides of the bird. Next, use the handle of a wooden spoon and loosen the skin over the breast so you can put some of the butter between the skin and the breast.
- Stuff the remaining herbs, and lemon halves in the cavity. Optional: tie the legs together with kitchen string.
- Place the bird on the grill grate and insert temperature probes in the thickest part of the breast and thigh, not touching the bone. Close the grill lid or cover the entire grill with heavy-duty aluminum foil if you don't have a lid.
- Maintain the grill heat at 350 °F (depending on what type of grill you are using, you may have to add additional charcoal), and plan to smoke the gobbler for about three hours or 13-15 minutes per pound. About every 30 minutes or so, brush the bird with the remaining herb and garlic butter mixture. Add additional water to the drip pan if needed.
- The bird is done when an instant-read thermometer inserted into the thickest part of the breast and thigh registers 165 degrees F. Keep in mind that the turkey will continue to cook even after you remove it from the grill. The temperature will rise another five to ten degrees while it rests, so plan for that.
- There are many variables when smoking a turkey, so be sure to use a digital instant-read meat thermometer to check for doneness. I like to pull mine off the grill at about 160 degrees. After removing it from the grill, place the bird on a platter, cover loosely with foil and let it rest for at least 30 minutes before carving and serving.
Notes
How to dry brine a turkey:
- Remove the neck and giblets and pat the turkey dry with a paper towel.
- Combine one-third of a cup of kosher salt and one teaspoon of pepper in a bowl. Sprinkle this mixture all over the turkey and inside the cavity. Try to put some of the salt mixture under the skin on the breast.
- Place the turkey in a large dish and refrigerate, uncovered, for at least two to three days. If you can’t stand the thought of the turkey being uncovered in your refrigerator, place a piece of cheesecloth loosely over it.
- The longer, the better. I know it seems strange to leave the turkey uncovered in the refrigerator, but it will help dry the skin out, which will, in turn, make it extra crispy. When you are ready to cook the turkey, do not rinse it, but, pat it dry with a paper towel before adding the rub.
Nutrition
G&P Wisdom
"In the South, smoking a turkey isn't just cooking, it's storytelling told in hickory, patience, and a whole lot of butter."
Southern comfort food made easy and shareable.
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair, simple, flavorful, and perfect to share with family and friends.
Jan
Hi Sharon. Hope you are enjoying the holidays and thank you for all you do to help all of us along to have successful delicious meals and snacks!
We are tasked with bringing a smoked turkey (using this recipe) to a family gathering out of town. Ideally I would like to cut it up prior to leaving home 2 to 3 days before the meal. Any suggestions on how to store and keep the meat from drying out in those few days prior to serving? And how to successfully heat it up?
Sharon Rigsby
Hey Jan, I hope you and Ben had a wonderful Thanksgiving. Two to three days is a long time to store turkey in a fridge, and I’m not sure there is any way to keep it from drying out. I would wait until the last minute to make it if you can. I don’t have any good advice, but I found this article from Southern Living that might help you a bit.https://www.southernliving.com/holidays-occasions/thanksgiving/fix-dry-turkey#:~:text=Place%20your%20carved%20meat%20in,be%20more%20moist%20than%20before.
Good luck, and let me know how it goes.
All the best,
Sharon
Elain Jones
This is a good recipe i have a turkey from the store that is smoked i like to no can i seasoning it put in the oven on what temperature to cook it in Houston hi
Kristin
I have a gas grill or to use my oven. Which do you think would be better?
Gritsandpinecones
Hi Kristin,
If you have the choice and the weather is nice where you are, I would go with the grill. Be sure to put a small aluminum pan in the coals under the turkey to catch the drippings to it won’t flare up. You could also do it in the oven, but you will not get the smokey taste.
Hope this helps and hope you enjoy the turkey!
Happy Thanksgiving!
Sharon
Kristin
Do you think I can cook it in the oven? I’m excited to try this!!
Monica Grego
I was wondering if we can place the Turkey in a pan on the smoker?
Gritsandpinecones
Hi Monica,
I would follow the directions that come with your smoker. But I would guess a pan would be fine. You might want to put a rack in the pan so that the turkey will cook evenly.
Good luck and Happy Thanksgiving!
Sharon
Kate
Will t make a huge difference if we cover it in the fridge? I’m a little uncomfortable with the large amount of raw meat by my fruits and veggies.
Gritsandpinecones
Hi Kate,
The skin of the turkey just won’t be quite as crispy. You could just cover it loosely with a piece of wax paper or parchment paper where the air still could circulate around it if that would make you feel more comfortable. And if you just can’t bring yourself to do that I still think you would be fine and the turkey will still be delicious!
Hope that helps!
Happy Thanksgiving!
Sharon
Tim
Can I do this on a electric smoker? If so what temp thanks
Gritsandpinecones
Hi Tim,
I’m not sure how an electric smoker compares to a regular charcoal grill, but I would think it would be fine. And, the temperature should be kept at a consistent 350 degrees F. I hope you enjoy it and Happy Thanksgiving!
Sharon
Nancy
Can the salting and covering with the butterand herb mixture be done the night before smoking the bird?
Gritsandpinecones
Hi Nancy,
I would definitely salt it and leave it uncovered in your refrigerator overnight. But I wouldn’t add the butter until you are ready to cook it. If you do, I’m afraid your skin might not turn out as crispy as you would like.
Hope this helps and Happy Thanksgiving!
Sharon
Kim
We smoked our turkey with this recipe for about 12 hours last year and it was the moistest turkey we have ever had. The taste was great and the breasts of the turkey was so juicy. We did the dry brine route instead of a wet brine.
Gritsandpinecones
Thanks so much for sharing Kim! I’m so glad you enjoyed it!
Sharon
Kim
Sharon…I can’t remember if I used unsalted butter or salted butter last year. Do you have a recommendation? We do the dry brine so I’m thinking that has enough salt in it along with the salt that is added later that I could use unsalted. Please let me know so I don’t get it wrong.
Gritsandpinecones
Hi Kim,
Sorry to take so long to reply but I was out of town. I use unsalted butter in this recipe because I agree with you that with the salt in the dry brine, it would just be too much.
Happy Thanksgiving!
Sharon