Smoking a turkey on a charcoal grill may seem intimidating, but it can produce one of the most flavorful and moist turkeys you’ve ever tasted! With some simple preparation and the right technique, you can master smoking a turkey on a charcoal grill. In this article, we’ll walk through the step-by-step process to help you smoke a delicious turkey.
Why Smoke a Turkey on a Charcoal Grill?
There are several benefits to smoking a turkey on a charcoal grill rather than oven roasting it
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Infuses incredible smoky flavor into the meat that you just can’t replicate in an oven The smoke permeates the turkey and gives it a sweet, woody taste
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Produces very moist and tender meat. The low, indirect heat gently cooks the turkey without drying it out.
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Allows you to impart different wood flavors. Try fruit woods like apple, cherry or pecan for mildly sweet undertones.
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Gives the turkey an amazing charred exterior full of flavor.
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Requires minimal preparation and hands-on time. Once the turkey is set up, it mostly cooks unattended.
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Frees up your oven space for side dishes.
Step-by-Step Instructions
Follow these simple steps for smoking turkey success on your charcoal grill:
1. Spatchcock the Turkey
Spatchcocking (aka butterflying) the turkey allows it to cook faster and more evenly. Use kitchen shears to cut out the backbone and press down to flatten the bird.
2. Season the Turkey
Pat the turkey dry and coat it all over with olive oil. This helps the seasoning stick. Sprinkle it liberally with salt, pepper and any additional dried herbs or spices you want. Get seasoning under the skin too.
3. Set Up Your Charcoal
Pile charcoal on one side of the grill and light it. Use enough to sustain indirect heat for 3-4 hours. Let it burn until the coals are ashed over and glowing red.
4. Add Wood for Smoking
Toss a few chunks of your desired smoking wood directly onto the hot coals. Fruit woods like apple, cherry and pecan work well for mild sweetness.
5. Put a Drip Pan Under the Turkey
A disposable foil pan under the turkey will catch all the drippings. Place it on the empty side of the grill before adding the turkey.
6. Put the Turkey on the Grill
Place the seasoned turkey skin-side up over the drip pan, away from the hot coals. Maintain an indirect temperature between 250-275°F.
7. Smoke the Turkey Slowly
Let it smoke for about 15-20 minutes per pound, until the thighs reach 165°F. Maintain the temperature by adding a few extra coals if needed.
8. Let It Rest
When the turkey is done, remove it from the grill and let it rest for 20-30 minutes before carving. This allows the juices to redistribute through the meat.
9. Carve and Serve
Carve the turkey and serve it with the delicious pan juices spooned over the top. Enjoy your incredibly juicy and flavorful smoked turkey!
Turkey Smoking Tips
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Brining the turkey overnight before smoking will make it even more flavorful and moist.
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For crispy skin, apply a light coat of oil before smoking. Increase the heat at the end to crisp it up.
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Use a digital thermometer to monitor the turkey’s temp. Insert it at the thickest part of the thigh but not touching bone.
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Add a water pan to the grill to help regulate temperature and prevent flare ups.
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Check the turkey often and rotate if any areas are cooking faster. Move it away from direct heat if needed.
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Let the turkey rest tented with foil before carving. The meat will reabsorb juices this way.
Smoking a turkey on the grill takes some time and patience, but the juicy, deeply smoky flavor is so worth the effort. With the proper preparation and temperature control, you can masterfully smoke a turkey at home on a charcoal grill.
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Out of all of my grills in the backyard, my kettle remains the most versatile of the fleet. It handles any meal, large or small, and can adapt to any type of cooking I throw at it, even smoking.
I can still remember grilling my first grilled Thanksgiving turkey. My Performer was red, and I had hair. Two things I haven’t seen in some time. What I also remember is being daunted by what is really, a fairly easy process.
If you can grill a whole chicken, you can grill a whole turkey, and while a traditional roast turkey is superb, I like to take advantage of everything the kettle has to offer, so I add a little bit of smoke.
Not only does adding smoke make for an amazing tasting turkey, but it’s also a foolproof way of adding just the right amount of color. Your Thanksgiving feast will not only taste great but will be amazing just to look at. Grab those cameras everybody!
Smoked Turkey by Mike LangSpecial equipment: butcher twine cherry wood
Ingredients: 1 12-14 lb fresh turkey 1 orange 1 bundle fresh herbs (rosemary, thyme, sage, etc.) kosher salt freshly ground pepper olive oil
Instructions:
1. Prepare the turkey by lightly coating it with olive oil.
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2. Season both the cavity and the skin with generous amounts of salt and pepper.
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3. Stuff the cavity with a sliced orange and a bundle of fresh herbs..jpg?auto=compress,format)
4. With butcher twine, truss the turkey..jpg?auto=compress,format)
I like to tie together the legs, then wrap the twine towards the neck where I secure the wings in place. Trussing helps promote even cooking and makes for a more attractive looking bird when finished.
5. Prepare the grill for indirect medium heat (350-375 F) by lighting half a Rapid Fire Chimney Starter full of Weber Briquettes. You can choose to spread the coals around half of the perimeter of the kettle or put even amounts on each side.
6. Using the kettle to smoke and roast a turkey makes a perfect opportunity to roast root vegetables in the drip pan. Not only will you have an amazing side dish, the pan helps keep the charcoal briquettes in place and out from under the turkey.
7. Place the turkey on the grill with the legs towards the coals. Place one chunk of cherry wood on the coals and lower the lid. With wood, a little goes a long way, so be sure not to overdo it. One chunk is enough for me but if you like it stronger you can add more. You dont need to presoak wood chunks but if you opt to use wood chips, you will want to soak them for 30 minutes – 2 hours.
8. Grill the turkey for approximately 2 ½ hours, or until the internal temperature in the deepest part of the thigh reads 165 F with an instant-read or iGrill bluetooth thermometer.
9. Remove from the grill, loosely tent with foil, and allow to rest for 20-30% of the cook time. Carve and enjoy. Just make sure you get the picture taken before your guests dig in and share it with us on social using #BestTurkeyEver!
Looking for more turkey inspiration? Be sure to check out more tips here.
Charcoal Smoked Turkey Whole Tips For Beginners
FAQ
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