Mastering Turkey on the Big Green Egg!

How to Make the Perfect Thanksgiving Turkey on a Big Green Egg – Crispy Skin, Incredible Flavor!

Thanksgiving is almost here, and what better way to elevate your turkey game than by cooking it on a Big Green Egg? Here at FOGO Charcoal, we believe that grilling isn’t just cooking; it’s an experience. This year, we’re thrilled to share our latest method for making an unforgettable Thanksgiving turkey that’s crispy on the outside, juicy on the inside, and bursting with rich, smoky flavor.

For this cook, we used our FOGO Super Premium Charcoal paired with the all-new FOGO Apple Wood Smoking Chips. They will be available VERY SOON on our website.  This combination brought out an amazing depth of flavor, adding a subtle sweetness and a rich smokiness to our turkey. But the real star of the show? That perfectly crisp skin and flavorful meat. Let’s break down the process so you can bring this same level of deliciousness to your holiday table!

The Setup: FOGO Super Premium Charcoal & Apple Wood Chips

The foundation of any great turkey on the Big Green Egg is top-quality fuel. We chose FOGO Super Premium Charcoal for its reliable, long-lasting burn and clean flavor. To give the turkey that signature smoky taste, we added FOGO Apple Wood Smoking Chips. The mild, fruity aroma from the apple wood was a game-changer—it infused a subtle sweetness into the meat without overpowering it. Combined, this setup created the ideal temperature and flavor balance for our cook.

Getting That Crispy Skin

Achieving crispy, golden skin on a turkey can be tricky, but we have the technique down to a science. After preparing the bird, we set the Big Green Egg up for indirect cooking at around 375°F. This temperature allows the skin to render slowly, becoming crispy without drying out the meat.

To build flavor, we mixed softened butter with two of our favorite seasonings: Tina Cannon’s European Blend and Al Frugoni’s Dried Chimichurri herb seasoning. The herb and spice combination brought a savory, aromatic profile that perfectly complemented the smoky apple wood. We rubbed this butter blend generously on and under the turkey’s skin, ensuring every bite would be packed with rich, buttery flavor.

Making the White Wine Gravy

Now, let’s talk gravy. The drippings from a turkey cooked on the Big Green Egg are like liquid gold! We took those flavorful drippings and combined them with chicken stock and a splash of Chardonnay wine to make a delicious white wine gravy. The wine adds a subtle acidity that balances out the richness, while the chicken stock and drippings make for a gravy that’s savory, smooth, and absolutely mouthwatering.

The Result: A Turkey Worth Celebrating

When the turkey came off the Big Green Egg, it was a sight to behold—deeply golden, with a crisp skin that crackled under the knife and meat that was juicy and packed with smoky, buttery flavor. The hint of apple wood smoke, combined with the robust herb and butter seasoning, brought an elevated twist to traditional Thanksgiving flavors.

The final touch? Pouring that rich white wine gravy over the turkey for a holiday meal no one will forget!

Final Thoughts

Cooking your Thanksgiving turkey on a Big Green Egg with FOGO Charcoal and apple wood chips will bring a whole new level of flavor to your feast. This method guarantees a turkey with crispy skin, tender meat, and a smoky flavor that everyone will be talking about until next Thanksgiving!

So remember: Get out and grill, and we’ll see you next time on *The FOGO Life*.

Captain Ron…OUT!

Directions:

1. Coat the turkey all over with a solid layer of kosher salt. Place the turkey, uncovered in the refrigerator overnight. #ToTheRefrigerator  When you’re ready to start cooking, remove the turkey from the fridge, rinse all of the salt off and pat the entire bird dry.
2. Combine the butter with 2 TBSP of each seasoning, Tina’s European Blend and the Chimmi Rub.
3. With a nitrile glove on your hand, carefully work your way under the skin to separate it from the breast meat. Work slowly and gently as you do not want to rip or tear the skin. Once you have made a pocket between the skin and the meat, take about 1/3 of the butter mixture and rub it all over the breast meat underneath the skin.  When you are done, if there are lumps under the skin, simply apply pressure and push the softened butter around to even it out under the skin.
4. Now, spread the remaining butter mixture over the outside skin of the turkey. Make sure to cover it completely and especially the top half.  Once it is coated nicely, sprinkle a bit more of each rub onto the butter for full coverage.
5. Lift your Kick Ash Basket and shake all of the charcoal to get and ash and small leftover pieces out. Clean out the ash if necessary. 
6. Fill your grill with FOGO Super Premium Charcoal and prepare for indirect cooking at 375°. Place 2 FOGO Starters inside of a Blazaball and place it under the charcoal as best as you can.  Use the Grill Torch to light it and once burning, place some more charcoal on top.  Sprinkle a handful of our ALL NEW FOGO smoking wood chips around the fire so that as it spreads, it will catch the chips over the next hour or so.
7. Place the celery stalks in the bottom of the ½ pan and lay the turkey on it, wings and legs side down. Place the Meater+ Thermometer (Set it to 160° on the app)  into the turkey breast, close to, but not touching the bone.  Now, place the pan with the turkey in the center of your cooking grate and close the dome.  Now, you wait.
8. While you are waiting, prepare the onion. Cut it in half, peel it and cut it into ¼” slices.
9. Once the turkey hits 140° internal temperature, add the stock, wine and onion to the bottom of the pan. Let it finish cooking now.
10. When the turkey is done, remove it from the grill to a platter. Strain all of the liquids from the gravy into the cast iron pan.  Heat the gravy to a low boil.  Ladle some of the fat off of the top and into a jar.  Add a few TBSP. of the flour to the jar, cover and shake, shake, shake.  This will prevent lumps.  Once it is all combined and has no lumps, add the mixture back into the gravy and stir.  When the gravy has the consistency that you are after, shut it down, carve the turkey and pour that tasty gravy all over it and enjoy.  Now THAT, is a Happy Thanksgiving!