How to Grill a Perfect Whole Turkey with Charcoal

Grilling a whole turkey with charcoal may seem intimidating, but with some preparation and technique, you can cook a juicy, flavorful bird right on your charcoal grill. Grilling a turkey over charcoal imparts a delicious smoky flavor that you just can’t achieve with oven roasting. Follow these tips for grilling success with your holiday bird.

Getting Started

First make sure your charcoal grill is large enough to accommodate a whole turkey. You’ll need a grill with at least a 22-26 inch diameter cooking area. A kettle style grill with a lid works best as you’ll use indirect heat to cook the turkey slowly over lower heat.

Next, plan ahead. Defrost your frozen turkey in the refrigerator for at least 24 hours before grilling. Remove the neck and giblets from the turkey cavities and discard. Rinse the turkey inside and out with cold water and thoroughly pat dry with paper towels.

Seasoning and Preparing the Turkey

For flavorful well-browned skin, you’ll want to rub the outside of the turkey with an herb blend. A classic poultry seasoning of dried thyme sage, rosemary, parsley and garlic works well. You can also use a Cajun seasoning or chili powder rub for a kick of spice. Brush the turkey all over with olive oil first so the seasoning will stick.

For added moisture and flavor, consider stuffing the turkey cavity with quartered onions and whole garlic cloves. You can add fresh herbs, citrus and bay leaves too. Truss the legs together with kitchen string to help the turkey hold its shape on the grill.

Setting Up the Charcoal Grill

To grill a turkey over indirect heat, you’ll need to arrange the charcoal in a ring around the outer edges of the charcoal grate, leaving a space open in the middle. Pile charcoal on two sides of the grill only.

Before putting the turkey on, preheat the grill with all vents open until the charcoal is covered with gray ash. Use an instant read thermometer to verify temperature reaches 225-250°F. Then carefully place the turkey, breast side up, on the grill’s cooking grate over a drip pan in the center of the grill, over the open space with no coals beneath.

Maintaining the Temperature

With the vents open and the lid on, monitor the grill temperature, maintaining 225-250°F. You’ll need to periodically add fresh charcoal every 45-60 minutes, about 6-8 briquettes per side, to each pile. This keeps the level of heat consistent for slow roasting.

Use an instant read thermometer to check the thickest part of the turkey thigh and breast meat. Cook until the thigh reaches 170-175°F and the breast reaches 165°F. The USDA recommends cooking turkey to 165°F to destroy potential bacteria and ensure safety.

Basting and Rotating

For moist, tender meat, baste the turkey with chicken broth every 30-45 minutes. You can also baste with melted butter or olive oil. Rotate the turkey occasionally so it cooks evenly.

If the skin starts browning too quickly, tent foil loosely over the breast and top of drumsticks to slow cooking. Remove foil during the last 30-60 minutes to crisp and brown the skin.

Is It Done?

When the turkey thigh reaches 170-175°F and the breast 165°F on an instant read thermometer, your turkey is ready. The juices should run clear when you pierce the thickest part of the thigh.

Once done, transfer the turkey carefully with sturdy tongs or spatulas to a cutting board or platter. Tent with foil and let rest for 20-30 minutes before carving. The internal temperature will rise about 5 degrees during this time for perfectly cooked turkey.

Carving the Turkey

Using a sharp carving knife, slice the turkey breast meat by making thin horizontal cuts. Work from the top down towards the breastbone. Pull leg and thigh portions away from the body. Separate leg joints and slice meat.

Arrange sliced white and dark meat on a platter and serve! Drizzle pan juices over the top or serve on the side for savory gravy.

##Cleanup

Once the grill is cool, remove ash and grease residue. Use a wire grill brush to clean the cooking grates. Empty and scrub out the drip pan with hot, soapy water. Proper grill maintenance prevents flare ups on future cooks.

Turkey Grilling Tips

• Choose a 12-15 lb turkey to fit most grills. Larger birds are harder to maneuver.

• Let turkey stand at room temperature for 30 minutes before grilling.

• Use disposable foil pans for easy drip pan cleanup.

• Keep grill lid closed as much as possible to maintain heat.

• Use indirect heat by banking charcoal on sides only.

• Check turkey temp in thigh and breast with meat thermometer.

• Allow 20-30 minutes rest before carving for juicier meat.

• Refrigerate leftovers within 2 hours. Reheat thoroughly to 165°F.

Common Grill Issues and Solutions

Grilling a whole turkey brings unique challenges. Here are some common issues and how to troubleshoot:

Problem: Flare ups from turkey fat dripping on hot coals.

Solution: Place drip pan under turkey to catch drippings. Bank coals on sides only. Trim excess fat from turkey.

Problem: Uneven cooking, raw areas on thick parts.

Solution: Use instant read thermometer to check doneness in multiple spots. Rotate turkey for even cooking.

Problem: Skin burning or overly dark browning.

Solution: Tent breast and drumstick areas with foil if needed. Adjust heat lower.

Problem: Turkey drying out, meat not tender.

Solution: Baste turkey frequently with broth. Do not overcook past 170°F thigh/165°F breast.

Problem: Charcoal dying out, temperature dropping.

Solution: Have extra briquettes ready. Add more coals every 45-60 minutes to maintain heat.

Problem: Flare up from grease drippings.

Solution: Carefully scrape or spray grease from hot grates. Move coals to create wider drip path.

With the right technique, a little patience, and a good instant read thermometer, you can master grilling turkey on a charcoal grill. Crispy smoked flavor in under 3 hours! It makes a fabulous centerpiece for outdoor holiday meals or anytime. Invite the whole family over and enjoy your grilling success.