Bacon Bourbon Smoked Turkey on Big Green Egg

Last updated September 16, 2018

Go rogue for Thanksgiving, Christmas or Easter by making a Bacon Bourbon Smoked Turkey on the big green egg.

smoked turkey on white plate with white background

This beauty is a little untraditional, not because it’s smoked, but because it’s stuffed with bacon and bathed in bourbon.

Although this turkey is smoked, it’s actually cooked hot and fast over indirect heat. For the Big Green Egg, you’re able to cook indirectly using the plate setter.

It’s a ceramic disk that sits over the coals. This allows the harshest heat to reflect back down, instead of scorching your meat.

After you stuff the bird with aromatics of jalapenos, onions, apple, garlic and bacon, you’ll lay it on the grill grate over a pan of the same goodies and some apple cider.

As the bird smokes, these flavors will be infused inside and out.

partially smoked turkey on Big Green Egg

Start this bird at a high temp (vents pretty wide open) with the breasts down. After 30 minutes, give her a flip.

partially smoked turkey on Big Green Egg

Reduce the heat of the Big Green Egg by closing down the vents a bit. Continue cooking until she reaches an internal temperature of 165 F degrees.

Be sure to check the temperature in different parts of the bird. The thighs usually take the longest to cook.

smoked turkey on white plate with white background

The color is pretty magical. Don’t you agree?

smoked turkey on white plate with white background

Bacon Bourbon Smoked Turkey on Big Green Egg

Course: Main Course
Cuisine: American, Thanksgiving
Keyword: smoked, thanksgiving, turkey
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12
Calories: 581 kcal
Author: Christie Vanover
Go rogue for Thanksgiving, Christmas or Easter by making a Bacon Bourbon Smoked Turkey. Stuff it with bacon, bathe it in bourbon and smoke it on the Big Green Egg.


  • 1 cup whiskey smoke chips
  • 11 lb turkey
  • 1/4 cup poultry rub
  • 1/4 cup melted butter
  • 2 tbsp bourbon
  • 1 red onion chopped
  • 2 jalapenos quartered
  • 5 cloves garlic smashed
  • 1 apple cubed
  • 6 slices bacon chopped
  • 1/4 cup olive oil
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp bourbon
  • 2 cups apple cider



  1. Soak the whiskey smoke chips in water.
  2. Rinse the turkey and pat it dry. Be sure to remove the neck and giblets. Place it in a large pan.
  3. In a bowl, combine the rub, butter and 2 tablespoons bourbon. Rub it all over the turkey – inside, outside and under the breast skin.
  4. In a separate bowl, combine the onion, jalapenos, garlic, apple, bacon, olive oil, salt, pepper and 1 tablespoon bourbon. Stuff half of the mixture into the cavity of the bird. Place the other half in a shallow aluminum pan. Add the apple cider to the pan.
  5. Add the platesetter into the Big Green Egg, feet up. Close the lid, and adjust the vents to get the temperature to 450 F degrees.


  1. Place the pan of vegetables and cider on the platesetter. Add the grill rack. Add the turkey, breast side down. Close the lid. Smoke for 30 minutes at 450 F degrees.

  2. Open the lid and drop soaked smoke chips down the sides of the egg through the gaps in the platesetter. Flip the turkey over. Close the lid, and reduce the temperature to 350-400 F degrees. Continue cooking until the internal temperature of the turkey reaches 165 F degrees.

  3. Remove the turkey to a cutting board. Tent with foil and let rest 30-60 minutes before carving.
Nutrition Facts
Bacon Bourbon Smoked Turkey on Big Green Egg
Amount Per Serving
Calories 581 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Cholesterol 229mg76%
Sodium 633mg28%
Potassium 773mg22%
Carbohydrates 9g3%
Sugar 6g7%
Protein 65g130%
Vitamin A 355IU7%
Vitamin C 5mg6%
Calcium 57mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.


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By |2018-09-16T16:32:46-07:00October 11, 2015|


  1. Jason November 23, 2019 at 2:07 pm - Reply

    about how long did you cook the turkey after flipping it over?

    • Christie Vanover November 24, 2019 at 7:58 am - Reply

      It depends on the size of the bird. Usually, at this temp, the total cook time is about 10-15 minutes per pound. So a 12-pound bird would cook for another 2-2 1/2 hours. The main thing is to cook to an internal temp of 165F.

  2. Maricruz Baker November 24, 2019 at 9:57 am - Reply

    Do you recommend brining the turkey?

    • Christie Vanover November 24, 2019 at 5:09 pm - Reply

      If I have the time, I like to brine it, because it ends up being a little juicier. But you can cook it without a brine, too.

  3. Jeff Houpt November 25, 2019 at 5:14 am - Reply

    I’m going to try this recipe for Thanksgiving, thanks for creating it.
    I have a question, the ingredients call for 1/4 cup of Poultry Rub.
    What is the Poultry Rub?
    Is it the combined ingredients under it or an different recipe?

    • Christie Vanover November 25, 2019 at 7:45 pm - Reply

      You should be able to find it in any grocery. If not, this is the recipe I usually use:
      1 tbsp kosher salt
      1 tbsp course ground black pepper
      1 tbsp garlic powder
      1 tbsp onion powder
      1 tbsp Herbes de Provence
      1 tsp smoked paprika
      1 tsp celery salt
      1 tsp Tony Chachere’s Original Creole Seasoning

  4. Steve H November 26, 2019 at 9:27 pm - Reply

    Do you make a gravy from the pans vegetable mix and turkey drippings..?

    • Christie Vanover November 27, 2019 at 6:18 am - Reply

      Yes. You can either serve the veggies on the side, or pulverize some of them with the bacon and drippings to make gravy.

  5. Gary Poole November 27, 2019 at 8:04 am - Reply

    I am going to try this tomorrow. Do you have a specific brine that you use that enhances the flavors or will any brine work?

    • Christie Vanover November 28, 2019 at 4:27 pm - Reply

      My friend gave me a great brine recipe recently:
      2 gallons water
      1 1/3 cup kosher salt
      1 cup sugar
      3/4 cup soy sauce
      1/4 cup olive oil

  6. Lee November 28, 2019 at 3:47 pm - Reply

    Do you recommend bringing the bird to room temp before putting on the grill?

    • Christie Vanover November 28, 2019 at 4:26 pm - Reply

      Either way is fine. I usually have it on the counter for 30-60 minutes while the grill is heating up.

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Bacon Bourbon Smoked Turkey

By |2015-10-11T08:38:30-07:00October 11, 2015|


  1. Anonymous November 24, 2019 at 9:10 am - Reply

    Sounds good, may try it for Thanksgiving.

  2. BMO November 27, 2019 at 1:25 am - Reply

    Do you cook the bacon first?

    • Christie Vanover November 27, 2019 at 6:15 am - Reply

      No you don’t cook it first. I don’t usually eat the bacon that’s inside the bird. It’s there to help flavor it, but it won’t be crispy.

      • BMO November 27, 2019 at 12:49 pm - Reply

        Thank you! Trying this tomorrow!

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