Smoked Turkey

I used to be a big fan of brining my turkey for Thanksgiving. That is, until I tried this smoked turkey recipe made by my friend Brian Zagorsky on his Big Green Egg. We prepared this for a party in Laguna Beach, and it was an incredible hit. Crispy on the outside, and moist and tender on the inside.

This recipe for smoked turkey uses one small 10-pound turkey, a Creole Butter injection, and a heavy sprinkling of Bad Byron’s Butt Rub. If you’d like to make a homemade recipe for Bad Byron’s Butt Rub, check out the clone below.

Smoked Turkey Recipe

Smoked Turkey Recipe


  • 1 turkey (10-pound or more)
  • Bad Byron's Butt Rub Clone:
  • 16 tablespoons kosher salt
  • 16 tablespoons fresh cracked black pepper
  • 8 tablespoons onion powder
  • 8 tablespoons garlic powder
  • 8 teaspoons chipotle powder
  • 16 teaspoons paprika
  • Creole Butter Injection:
  • 1 pound butter
  • 1 can beer
  • 1 teaspoon cayenne
  • 1 tablespoon your favorite BBQ rub
  • 1 tablespoon paprika
  • 1 tablespoon sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon freshly ground white pepper
  • 1 tablespoon freshly ground black pepper


  1. Butt Rub Clone Directions: Mix well and store in a Ziplock bag or Tupperware container.
  2. Creole Butter: Melt butter, then stir in the rest of the ingredients over low heat. Let cool and use in your turkey injector.
  3. Set smoker temperature to 300-375 F.
  4. Inject the thawed turkey with the creole butter marinade under the skin of the breast and legs. Try not to poke too many holes or it will seep out.
  5. Apply a liberal amount of butt rub all over the turkey, patting down into the skin. Flip the bird over, breast side down, and season with more butt rub.
  6. Cook in the preheater smoker, breast side down, for one hour.
  7. After an hour, flip the turkey breast-side up.
  8. Cook another 2-3 hours until it reaches a temperature of 161 F. Remove from grill and let the turkey sit 15-30 minutes, until it "carry-over cooks" to 165F.
  9. Slice and serve.

Recipe by Brian Zagorsky and Jason Hill /