Smoked turkey is not uncommon. Mention it in conversation, and most people will respond positively. “Oh, I love smoked turkey,” they’ll say. “My dad/grandfather/brother-in-law/uncle smokes one every year.” I have yet to hear someone praise their mother’s, grandmother’s, sister-in-law’s, or aunt’s smoked turkey, and I suspect it is because smoking a turkey is the easiest Thanksgiving task one can undertake (and women are rarely assigned the easy tasks on big cooking days). This recipe makes it even easier.
Sending a man into the yard to prepare the ceremonial bird is a win-win for everyone involved: You get the man out of the kitchen, where he was probably in the way, so you can focus on everything else that needs to be done without worrying about the bird. (I realize this is a very binary way of thinking of Thanksgiving labor, but it is the norm, for better or worse.)
Smoking something on a charcoal grill—the only kind of smoking I’ve ever done—is a mildly engrossing activity. You don’t have to do much, but there’s always a certain amount of fiddling involved, mostly to make sure you keep the temperature where it needs to be. In the case of smoked turkey, most recipes will tell you this is 325℉, the same temperature you would want your oven when roasting a turkey.
These recipes aren’t complicated: Spatchcock and dry brine the bird, and coat it with a rub before cooking. Set up two zones of heat on your grill, toss one big wood chip on the coals, and place the turkey in the indirect zone to cook at 325℉ until it is “done.” This works fine, but I didn’t do any of that. I did everything the “wrong” way, the easy way, the lazy way. I left the turkey whole, used a now passé wet brine, and arranged my charcoal in a thick, snake-like formation so the temperature gradually climbed to 330℉ or so throughout the roughly two hour-long cook. In spite of all this, or perhaps because of it, I was rewarded with a flavorful, juicy, beautifully smoked bird with beautifully browned skin.
Smoking a turkey on a charcoal smoker is a fantastic way to add delicious smoky flavor to your holiday bird. When done right, charcoal smoked turkey is moist, tender and full of wood-fired flavor. Follow this step-by-step guide for tips on choosing the right turkey, setting up your charcoal smoker, and smoking a turkey to perfection.
Choose the Right Size Turkey
When smoking a turkey on a charcoal grill, smaller is better. A 12-14 pound turkey is ideal, as it can sit away from the direct heat of the coals and cook slowly from indirect heat and smoke. Larger birds run the risk of drying out before the breast and thighs are fully cooked.
Aim for a turkey that is about 1/3 to 1/2 pound per person. A 12-14 pound turkey will feed 8-10 people comfortably. You can always cook a second small bird if needed.
Prep the Turkey
24 hours before smoking rub the turkey inside and out with a dry rub or poultry seasoning. Cover and refrigerate overnight. The salt and spices will flavor the meat.
If you have time, brining the turkey for 12-24 hours before smoking will make it incredibly moist and flavorful Make a simple brine with water, salt, sugar and spices and submerge the turkey. Rinse well before smoking.
Set Up Your Charcoal Smoker
Set up your charcoal smoker for indirect cooking by banking lit coals on two sides of the smoker, leaving the center empty. Place a drip pan filled with water, apple juice or beer in the empty space to add moisture.
Soak smoking wood chunks like apple, cherry or maple for 30 minutes before adding to the coals. Start with a clean smoke fire to prevent off flavors.
Aim to keep the temperature between 225-250°F, ideal for low and slow smoking. Use the vents to control air flow and temperature.
Smoke the Turkey
Place the turkey on a rack over the drip pan, breast side up. Insert a probe thermometer into the thickest part of the breast, taking care that the probe does not touch bone.
Maintain the smoker temperature between 225-250°F, adding fresh coals and wood chunks as needed to maintain heat and smoke. Figure on 12-15 minutes per pound for total cooking time.
Baste the turkey with melted butter or turkey stock every 45-60 minutes to keep the skin from drying out. Resist the urge to peek! Each time you open the lid, heat escapes and adds 15 minutes to the cooking time.
Check for Doneness
Test the turkey breast and thigh for doneness, looking for a minimum internal temperature of 165°F. The thigh joint should move easily and juices should run clear when pierced with a fork.
Let Turkey Rest
When the turkey reaches the target temp, remove it from the smoker and tent loosely with foil. Let rest for 20-30 minutes before carving. This allows juices to redistribute for moist, flavorful meat.
Smoking a turkey on a charcoal grill adds incredible flavor complexity compared to a standard oven roasted bird. With some simple preparation and monitoring of temperature, you can enjoy tender, juicy charcoal smoked turkey this holiday season. Try pairing it with some classic sides like stuffing, mashed potatoes and gravy for a family feast.
Why a wet brine?
Wet brines fell out of fashion a few years ago, and I understand why. Wet brines are, for the most part, far less efficient than their dry counterpart. I am almost always a dry brine gal, unless we are talking about poultry, because buttermilk is wet, but also because of something Samin Nosrat said when I asked her about the topic three years ago:
I couldn’t think of a problem then and I can’t think of one now. I use this buttermilk brine every single year, and every single year I serve juicy, flavorful turkey with beautifully browned skin. The acid in the buttermilk tenderizes while the proteins promote browning, and the extra moisture ensures the breast meat stays moist, even after over two hours of cooking.
Don’t bother with butchery
A lot of people shy away from spatchcocking for aesthetic reasons, but I don’t care about that. I chose not to spatchcock my smoked turkey for two reasons: ease and charcoal. A whole turkey is a lot easier to get on and off the grill than a floppy bird without a back bone, but keeping the bird whole keeps the breast meat up and away from the super hot coals. A two-zone set-up effectively turns your grill into an oven, but the part of the bird that’s closest to the coals is going to get a little direct heat no matter what. By angling the legs and thighs towards the coals, the dark meat gets to cook a little faster, and the white meat stays slightly elevated, away from the scorching direct heat coming off the coal, which is exactly what you want. (Dark meat—such as legs and thighs—needs to be cooked to at least 165℉ for all that connective tissue to break down, but breast meat dries out if it gets much over 155℉.) This configuration also means the dark meat gets most of the smoke, which works out, because white meat enthusiasts are the most likely to complain if the turkey flavor gets overshadowed by smoke flavor.
Charcoal Smoked Turkey Whole Tips For Beginners
FAQ
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