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 grill results in a juicy, flavorful bird with a delicious smoky flavor. It does take some time and patience, but the end result is well worth the effort. Follow this step-by-step guide for tips on how to smoke a turkey to perfection on a charcoal grill.
Selecting and Preparing the Turkey
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Choose a 10-15 lb turkey for easier handling on the grill. Larger birds are harder to maneuver.
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Thaw the turkey completely if frozen This takes 24 hours for every 4-5 lbs
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Remove the giblets and neck from the turkey cavities Rinse the turkey under cold water and pat dry
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Brine the turkey overnight in a saltwater solution This infuses flavor and moisture into the meat
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Make brine by dissolving 1 cup salt and 1/2 cup brown sugar per gallon of water. Add aromatics like peppercorns, allspice berries, bay leaves, etc.
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Place turkey in brine, cover and refrigerate 8-12 hours. Rinse and pat dry before smoking.
Setting Up the Charcoal Grill for Smoking
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Use a charcoal grill with a lid for smoking. The Weber Smokey Mountain is a great choice.
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Fill a chimney starter with charcoal briquettes. Light and let burn until coals are fully ignited and covered with gray ash.
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Pour out coals onto one side of the grill’s charcoal grate. This indirect heat setup is key for smoking.
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Add a drip pan filled with water to the empty side under where the turkey will sit. This adds moisture.
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Place 4-6 unsoaked wood chunks on the coals for smoke. Fruit woods like apple, cherry or pecan work great.
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Assemble the grill’s thermometer near the turkey area. Maintain 225-250°F temperature for smoking.
Placing the Turkey on the Grill
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Pat the turkey dry with paper towels. Rub the skin all over with olive oil or butter. Season generously inside and out with salt, pepper and other spices/herbs.
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Place turkey breast side up on grill grate over the drip pan, away from direct heat. Tuck wing tips under.
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Insert a meat thermometer probe into the thickest part of the breast, avoiding bone. Keep the dial outside the grill.
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Close the grill lid and monitor the temperature. Add coals and woods chunks as needed to maintain 225-250°F.
Smoking and Monitoring the Turkey
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Smoke the turkey for approximately 15 minutes per pound of weight. So a 15 lb bird takes 3.5-4 hours.
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Check turkey every hour, rotating for even cooking if needed. Brush with melted butter or olive oil to baste.
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Add water to the drip pan if it evaporates. Replenish charcoal and wood chunks as required.
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Turkey is done when breast meat temp reaches 165°F and thigh 175°F. Juices should run clear not pink.
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Carefully transfer turkey to a cutting board once fully cooked. Tent with foil and let rest 15-20 mins before carving.
Serving and Carving the Smoked Turkey
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Place turkey on a large cutting board. Slice off the leg quarters first. Then cut along either side of the breastbone to remove slices.
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Arrange smoked turkey slices on a platter. Garnish with fresh herbs. Serve with gravy and smoked turkey pan drippings.
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Refrigerate leftovers within 2 hours. Reheat within 3-4 days and enjoy turkey sandwiches, casseroles, soups etc.
Smoking a turkey on a charcoal grill requires patience but yields delicious results. Follow these tips for choosing, brining, smoking and carving your bird. With the right technique, you’ll impress guests with your moist, smoky grilled turkey!
Pile on the wood
Most smoked turkey recipes caution you against using “too many” wood chips because the smoke flavor can “overpower” the turkey’s flavor. Honestly, who gives a fuck? I’m not incredibly precious about preserving turkey’s natural flavor. I want my smoked meats to taste noticeably smoked, otherwise I might as well use my oven. The oft-recommended “one large chunk” of wood is a bit timid for my tastes. I set out several small handfuls of chips—a mixture of mesquite and apple—every three briquettes, but only two of them ended up getting burnt. This, as it turns out, was a good amount of smoke, though I could have taken even more and been happy. You are more than welcome to start with a single large hunk of wood if you want the turkey flavor to shine, but two large chunks, or two small handfuls of smaller chips, will give you a beautiful smoke ring around the dark meat while gently smoking the breasts. (Wood-wise: Mesquite and hickory will impart the strongest flavor; maple, oak, and woods with fruit in their names are milder.)
Set yourself up for success by choosing the easiest path
In my house, I am the dad and the mom, the host and the hostess, the feminine and the masculine. I am going to be the one doing the smoking on Thanksgiving day, but I am also the one who will be doing nearly everything else. My stepmom and a few friends will be bringing side dishes, but the men in my life are useless when it comes to cooking of any kind, and cannot be trusted with something as important as the turkey (or the mashed potatoes, or the dressing, or anything other than rearranging furniture and refilling my beverage). I wanted to set myself up for success, with a turkey that could be left alone for nearly the entire cook, without having to worry about the grill getting too hot or the meat drying out.
Charcoal Smoked Turkey Whole Tips For Beginners
FAQ
How long does it take to smoke a turkey on a charcoal grill?
Do you smoke a turkey on grill grates or pan?
What kind of charcoal is best for smoking turkey?
Do I need to baste turkey in the smoker?
How do you cook a smoked turkey on a charcoal grill?
Get a flavorful smoked turkey on a charcoal grill! Yield: 1 (12 lb) turkey Clean your grill grates and set up your grill for indirect heating, with a drip pan directly in the center of the bottom grate and your coals arranged around the pan. Place an oven thermometer in the grill and preheat the grill to 200F. Mix the rub together in a small bowl.
Can you smoke a whole Turkey on a gas grill?
Yes, you can use a gas or charcoal grill to smoke a whole turkey (or smoke a turkey breast) if you use a wood chip smoker box and then simply continue to add smoking chips throughout the cooking process. You just really need to keep an eye on the temp as it is easier for it rise on a gas grill or charcoal grill.
What temperature do you smoke a Turkey on a gas grill?
If you’re opting to use a manual smoker or gas grill, aim to keep it between 225 – 250 degrees F. No matter what method you use, make sure the smoke coming off the grill is thin and has a light blue tint. Turkey – The turkey should be 100% defrosted and weight under 15 pounds. Smoking Wood – Chunks, chips or pellets.
How do you smoke a Turkey in a smoker?
Stuff the turkey, if desired, and tie the legs together with kitchen twine. Coat the turkey with olive oil and then generously coat with the BBQ Rub. Pre-heat the smoker to 225 degrees F and set up for indirect heat. Load the smoker with your wood of choice and a drip pan full of water.