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Bering’s Big Green Egg Roasted Turkey Recipe


  • 10 - 14 LB. Turkey (Kosher or Natural)
  • 2 TBSP. Butter (Unsalted)
  • 2 TBSP. Canola Oil
  • White Wine
  • Butter
  • Rosemary
  • 1 Cup Table Salt


Food Prep:

  1. Add 1 cup of table salt to 8 quarts of water (2 Gallons) mix well.
    1. (Optional) add 1 cup of sugar*
  2. Add turkey to brine and refrigerate 12-20 Hours
  3. Remove turkey, rinse, and pat dry with paper towels
  4. Use a metal skewer or tip of a knife to poke holes in the fat pockets on the skin
    1. This will help render fat and make the skin crisp up faster
  5. Melt butter and add Canola oil
  6. Apply butter mixture to turkey skin using a basting brush
  7. Use cooking spray to coat vertical roaster or if using v-rack, place heavy aluminum foil on v-rack and spray with cooking spray
  8. Poke 5 holes in foil for oil to drip into pan
  9. Place turkey on vertical or ceramic roaster legs down
  10. Tuck wings underneath using cooking twine
  11. Place turkey in drip or roasting pan or line your drip pan with aluminum foil for quicker cleanup
  12. Add about an ½ inch of water to the drip pan

BBQ Items:

Apple, pecan wood or any other

Big Green Egg roasting pan with about 1/2 inch of water in the pan if using v-rack

Vertical roaster- traditional or ceramic roaster

Meat thermometer or iGrill mini/pro or other monitoring device will work

  1. Soak wood chips for about 15 minutes
  2. Place wood chips in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Set-up:

  1. Fill Egg with charcoal to the first ring
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
    1. This will help the fire spread quicker
  3. Place smoke poach on charcoal if using
  4. Use aluminum foil to coat the place plate setter and place (legs up) for indirect cooking
  5. Close lid and leave vents open until temperature reaches 350 degrees
  6. Place turkey on the grill with the breast side down if using v-rack
  7. Place turkey on plate setter with vertical roaster
  8. Insert meat thermometer or iGrill probe to deepest part of breast meat, plus another into the deepest part of the thigh
  9. Close the vents enough to maintain temperature of 325-350 degrees
  10. When your probe reaches 120-125 degrees, open the egg and flip breast over to facing up if using a v-rack
    1. If using vertical roaster, you can skip this step
  11. When your probe reaches 160 degrees on the turkey breast, 175 degrees on the dark meat, pull your turkey off the egg and let it set or 30 minutes
  12. Leave your probe in the meat and keep track of the temperature, as it will keep cooking
  13. Let turkey stand for 25-30 minutes before serving

TIP: Make sure to give your turkey at least 25 minutes before carving, this will allow the juices to flow back into the meat.

Grilling time can vary, but a 10-14 pound turkey usually takes about 2 to 2 1/2 hours depending on the weight of the bird.

*If your turkey comes brined, skipped food prep steps 1-2

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