This year, as Ive done for several years now, Ill cook our Thanksgiving turkey on the charcoal barbeque grill. This is, in my humble opinion, the best way to cook a turkey, hands down. And it frees up the oven for more important Thanksgiving fare, like pie, stuffing (and more pie).
Heres what youll need to cook up your turkey on the grill. My method is optimized for your standard 22-inch Weber charcoal grill, so your mileage may vary with other kinds. I have no idea if this will work on gas grills, so if you try it and it doesnt work dont blame me.
We started off with 12-pound a free range turkey from Diestel Turkey Ranch. Diestels birds have a great old fashioned turkey flavor, and are really worth the extra money. You can go up to about 22 pounds or so, but any bigger and you might not be able to fit the lid on your grill. This happened to me one year when I tried to cook a big 24-pound bird. Closing the lid is important, since were not really grilling so much as roasting/smoking the turkey on the grill.
This recipe works fine with either brined or plain birds. We usually dry brine the turkey ahead of time (see Serious Eats Food Lab guide to brining for all the details), but it turns out fine without it, too. You can also buy one of those pre-brined ones which means one less thing you have to do.
Dry it thoroughly inside and out, if necessary. Make sure you remove the giblets in their bag (I forgot to do this once… yuck). Rub it all over with olive oil, and liberally season with salt and pepper, or just pepper if youve brined the turkey. Stuff the cavity with the onion, lemon, and herbs—I just grabbed a handful of stuff growing in our herb garden, but rosemary, sage, thyme, and oregano all work well.
Soak a cup of wood chips in water for 30 minutes. Build a medium sized charcoal fire, and when the coals are ready, divide them evenly into two piles on opposite sides of the grill. Scatter the wet wood chips on top of the coals. This will create smoke which will in turn give our turkey a subtle smokiness.
Place your foil pan between the piles of coals, and pour in your bottle of wine. (You can pour yourself a glass if you want, too.) The wine will add moisture and a little flavor to the turkey. If you dont want to use wine, you can substitute chicken broth or even water.
Put the grill grate on, making sure you position the handles over the piles of coals, as shown in the photo. Place your turkey on the grill, cover, and adjust the vents on the lid and on the bottom of the grill so they’re about half-way open—you want a pretty slow fire here so the turkey gets cooked through evenly.
Now go back in the house and watch football or something for a while. You’ll want to check on your bird every half hour or so, adding two or three charcoal briquets to each side if needed.
Cook your turkey until the temperature in the thickest part of the breast reads 161ºF. Our test bird took about 3 hours. Remove from the barbeque and let rest, tented with aluminum foil, for half an hour.
Congratulations—youve barbequed your Thanksgiving turkey! Taste it, and youll probably decide to do it this way again next year.
Grilling a turkey on a charcoal grill may seem daunting, but it’s actually quite simple if you follow a few key steps. With the right technique, you can achieve a moist, flavorful and evenly-cooked turkey using charcoal.
Why Grill a Turkey on Charcoal?
There are several advantages to grilling a turkey on a charcoal grill rather than oven roasting
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You get that delicious charcoal-smoked flavor infused into the meat This adds so much more depth of flavor compared to a plain roasted turkey
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It frees up your oven space for sides, desserts and other dishes on Thanksgiving or any big holiday meal.
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Grilling allows fat to drip away from the turkey as it cooks, resulting in a leaner finished product.
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It’s fun to cook outdoors and gives your meal an authentic barbecue flair.
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With the right technique, you can achieve an incredibly juicy turkey off the grill.
Indirect Heat is Key
The most important thing to know when grilling a turkey on charcoal is that you want to use indirect heat. This means the turkey is not directly over the hot coals, but off to the side so it cooks from the radiant heat.
Indirect heat allows the turkey to cook slowly and evenly without burning. It’s absolutely essential for achieving a moist, properly-cooked bird.
How to Set Up a Charcoal Grill for Indirect Turkey Grilling
Here are the steps for setting up a charcoal grill for indirect heat turkey grilling:
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Pile charcoal on two sides of grill, leaving the middle empty. You want enough charcoal to maintain a temperature of 325-350°F for 3-4 hours. Having two piles on opposite sides createsIndirect heat is essential for a moist, evenly cooked turkey. Create two beds of charcoal on opposite sides of the charcoal grate and leave a wide area open in middle. Place the turkey on a roasting rack set inside two large disposable foil pans and place the pan over the wide open area (indirect heat). Close the lid.
https://thetrashcanturkey.com/turkey-on-a-charcoal-grill/
https://www.butterball.com/how-to/cook-a-turkey/grill
https://www.allrecipes.com/recipe/20468/grilled-turkey/ two heat zones for even cooking. -
Place a drip pan in the empty space between the charcoal piles. This will catch the fat and juices dripping from the turkey as it grills.
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Set cooking grate in place on top of the charcoal grill.
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Place the turkey on a roasting rack inside a foil pan, then set the pan with turkey on the cooking grate over the drip pan (not directly over the coals).
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Keep the grill’s lid closed as much as possible to contain the heat.
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Maintain the charcoal by adding 10-15 new briquettes to each pile every 45-60 minutes. This keeps the heat steady.
Turkey Grilling Time and Temp
The turkey should grill for approximately 15-18 minutes per pound. So for a 15 lb turkey, expect a total grilling time of 3.75-4.5 hours.
Use an instant read meat thermometer to check the internal temperature in the thickest part of the thigh and breast. The thigh should reach 175°F and the breast 165°F before removing from grill.
Let the turkey rest for 15-30 minutes before carving to allow juices to redistribute.
Grilling Tips for Extra Juicy, Flavorful Turkey
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Brine the turkey before grilling. Soaking it in a saltwater brine ensures seasoned, moist meat.
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Rub the skin with oil or butter and seasonings. This helps crisp up the skin.
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Use wood chips – Soak 1-2 cups of wood chips in water for 30 minutes then scatter over the charcoal about 30 minutes into grilling for extra smoke flavor. Good wood choices are cherry, apple, hickory or mesquite.
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Mist the turkey with broth every 45-60 minutes as it grills. This keeps the meat moist.
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Make a flavored butter to rub under the skin or on top for added flavor. Combine softened butter with garlic, herbs, citrus zest or other seasonings.
With proper setup for indirect heat and regular monitoring, grilling a turkey on a charcoal grill results in tender, juicy meat with a delicious smoky flavor. It’s a fun alternative to roasting and frees up your oven for sides. Follow these tips for grilling success.
Making Gravy with Your Grilled Turkey
Gravy is the glue that binds Thanksgiving dinner together, and cooking the turkey this way does complicate things a little in the gravy department. The good news is that gravy is no problem, but youll have to use a slightly different technique than youre used to.
I usually start off by making a stock by simmering the turkey neck and giblets with some low-sodium chicken broth (4 cups or one 32-ounce container will do) and a carrot, an onion, and a celery stalk. Let this simmer for a few hours while you prepare and cook the turkey.
When the turkey is done and resting, remove the foil drip pan and its contents (the wine and turkey drippings) from the grill. In a large saucepan, make a roux with 4 tablespoons all-purpose flour and 4 tablespoons unsalted butter. Slowly add the turkey stock you prepared earlier and some of the drip pan contents to the pan and whisk in. Bring to a boil, then reduce the heat and simmer until thickened and gravy-like. Season to taste with salt and pepper.
The proportions of turkey broth and drippings are up to you. The drippings will impart a smokey taste to the gravy, so use more for a stronger flavor, and less for something more subtle. Youll also want to use less of the drippings if youre cooking a brined turkey, since theyll be pretty salty.
Needless to say, you shouldnt stuff a turkey that youre cooking on the grill. Just make it in a pan in the oven and youll be set.
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Charcoal Grilled Turkey
FAQ
How long does it take to cook a 15lb turkey on a Weber charcoal grill?
When grilling a turkey do you cover it with foil?