Smoking a turkey on a grill results in an incredibly moist tender and flavorful bird that is sure to be the star of your holiday table. Whether you are gearing up for Thanksgiving Christmas or just a fun summer cookout, smoking a turkey is easier than you think and well worth the minimal effort.
In this comprehensive guide, we will walk through everything you need to know to smoke a perfect turkey on your gas, charcoal or pellet grill.
Getting Started – Equipment and Supplies
To smoke a turkey on your grill, you will need
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A gas, charcoal or pellet grill that allows for indirect cooking. Having distinct direct and indirect heat zones is crucial.
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Wood chips or chunks for generating smoke flavor. Apple cherry and pecan work well with poultry.
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A meat thermometer to monitor the internal temperature. A good instant read or wireless thermometer is a must.
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Aluminum drip pans for catching drippings and adding moisture.
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Hardwood lump charcoal or wood pellets if using a charcoal or pellet grill.
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Charcoal chimney starter if using a charcoal grill.
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Butcher’s twine for trussing the legs and tying the wings back.
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A high-quality poultry rub or seasoning blend.
Picking and Preparing the Bird
When selecting your turkey, allow 1 – 1 1⁄2 pounds per person. Birds 10-15 lbs in size work best for even cooking. Thaw frozen turkeys in the fridge 1 day for every 4 lbs.
Remove the giblets and neck from the turkey cavities. Rinse the turkey, pat dry and trim any excess fat. Apply a light coat of oil then generously season the outside with your favorite rub.
Truss the legs and tie back the wings with butcher’s twine. This helps maintain the shape. Stuffing is not recommended when smoking a turkey.
Setting Up Your Grill for Smoking
The key to perfect smoked turkey is maintaining an even, indirect heat of 225-250°F throughout the cook. There are a few ways to configure your grill for proper smoking conditions:
Gas Grill: Turn all burners to low. Place turkey on one side with no burner directly below. Add wood chips to a smoker box or foil pouch over the lit side.
Charcoal Grill: Bank lit coals steeply to one side. Put turkey on the opposite side. Add wood chunks to the coals. Keep the vents open just slightly to maintain temps.
Pellet Grill: Set grill to Smoke setting and preheat to 225°F. Ensure the drip tray is clean. No other prep needed.
Maintaining Moisture and Catching Drippings
A water pan or drip pan underneath the turkey is crucial for providing moisture and catching drippings as it cooks low and slow.
Use disposable aluminum pans and place them a few inches below the grill grates under where the turkey will sit. Add 1-2 cups of water before putting the turkey on. Top off as needed.
The drippings in the pan make an incredible base for gravy and sauce later on!
Estimated Grill Times and Internal Temps
The best way to know when your smoked turkey is done is to use an instant read thermometer. Check the temp in the thickest part of the breast and thigh, without hitting the bone.
You want to smoke the turkey until the breast reaches 165°F and the thighs reach 175°F. The USDA recommends letting the turkey rest for at least 3 minutes before carving.
As a general timeframe, you can expect a 12-15 lb turkey to take approximately 5-6 hours at 225°F to fully cook through. But always rely on your thermometer for doneness!
Step-by-Step Smoking Directions
Follow these simple steps for smoking a flavorful, juicy turkey on your grill:
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Remove turkey from fridge and allow to come up in temp while you prep grill.
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Set up your charcoal, gas or pellet grill for indirect cooking at 225-250°F. Add wood chips or chunks.
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Place disposable drip pan on empty side of grill and fill with 1-2 cups water.
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Pat turkey dry. Truss legs and tie back wings. Generously coat all over with oil and favorite poultry seasoning.
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Place turkey breast side up on grill grates over drip pan. Close lid.
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Maintain even heat of 225-250°F, replenishing charcoal or wood as needed. Top off water pan.
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Start checking internal temp after about 3 hours. Turkey is done at 165°F breast/175°F thighs.
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Remove turkey when fully cooked through. Tent with foil and allow to rest 15 minutes.
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Carve turkey and serve immediately. Enjoy your incredibly juicy smoked turkey!
Pro Tips for the Best Smoked Turkey
Use these pro tips and tricks to take your smoked turkey to the next level:
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Injecting the turkey with a broth mixture imparts extra moisture and flavor from the inside out.
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Soaking the turkey in a saltwater brine for 4-12 hours before smoking helps ensure super juicy meat.
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Rubbing compound butter under and on top of the skin gives you insanely crisp, flavorful skin.
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Smoking the turkey lower and slower at 180-220°F takes more time but results in ridiculously tender meat.
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Flip the turkey so both sides get direct smoke exposure and rub the skin with oil periodically for even crisping.
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Carving the turkey in advance and then quickly searing the slices on a grill intensifies the smoky flavor.
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Letting the smoked turkey rest tented in foil for 30 mins before carving allows the juices to reabsorb.
Handling Leftovers
Smoked turkey makes incredible leftovers. Allow the turkey to cool completely before refrigerating tightly covered. Leftover smoked turkey will keep for 3-4 days in the fridge.
Slice or shred the turkey to use in sandwiches, wraps, salads, casseroles and soups. The smoky flavor adds so much depth!
You can also quickly reheat sliced turkey in a skillet with barbecue sauce or gravy for a weeknight dinner. Smoked turkey is just as delicious the second time around.
Frequently Asked Questions
Should I brine the turkey before smoking?
Brining is highly recommended as it helps keep the turkey incredibly moist and seasoned throughout. Make a simple brine with salt, sugar and aromatics. Soak 4-12 hours.
What is the best wood to use for smoking turkey?
Mild fruit woods like apple and cherry pair beautifully with poultry. Pecan is another excellent choice. Use them alone or blend with a little hickory or oak.
Can I smoke a frozen turkey?
It is unsafe to smoke a frozen turkey. Always thaw turkey fully in the refrigerator before smoking. Allow 1 day thawing for every 4-5 lbs.
What if my turkey is done early?
If your turkey finishes faster than expected, simply tent it in foil and let it rest in a warm oven or cooler for up to 2 hours until ready to serve. The residual heat will keep it safe.
Should I flip or rotate the turkey while smoking?
It’s a good idea to rotate the turkey 180 degrees halfway through smoking to promote even cooking. Flipping the bird periodically also exposes both sides to smoke.
How do I get really crispy turkey skin?
Apply a coating of oil or butter before smoking. Mist occasionally with oil. For ultra crispy skin, place over direct heat for just 1-2 minutes after smoking.
Can I smoke stuffing in the turkey?
No, stuffing should never be cooked inside the turkey cavity. Cook it separately to ensure it reaches a safe internal temperature.
In Conclusion
That covers everything you need to know to smoke a mouthwatering turkey on your gas, charcoal or pellet grill! With some simple prep, the right grill setup and careful monitoring, you can easily achieve competition-worthy results right in your own backyard. Just be sure to allow plenty of time and rely on an accurate thermometer for perfect doneness. Smoked turkey is a surefire way to impress family and guests this holiday season. Enjoy!
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Steps to Make It
- Gather the ingredients.
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The Spruce Eats / Maxwell Cozzi - Combine the apple juice, brown sugar, and salt in a large saucepan. Bring to a boil on high heat, stirring occasionally until the sugar and salt have dissolved.
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The Spruce Eats / Maxwell Cozzi - Skim off and discard any foam that forms on the top, Let cool completely.
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The Spruce Eats / Maxwell Cozzi - In a large (5 gallon or larger) stockpot or similar container, combine the apple juice mixture with the water, oranges, ginger, cloves, bay leaves, and garlic.
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The Spruce Eats / Maxwell Cozzi - Remove any excess fat you might find on the turkey and everything from the body cavity.
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The Spruce Eats / Maxwell Cozzi - Place the turkey in the brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged.
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The Spruce Eats / Maxwell Cozzi - Submerge the hickory chips in water and let soak for 20 to 30 minutes. Remove 1 cup of the chips from the water and transfer to a foil packet. Pierce the packet on all sides with 15 to 20 holes. Remove the grill grates. Prepare your grill for indirect grilling on medium heat (about 325 F/165 C). Put the foil packet on the direct heat side of the grill. Replace the grill grates. Allow the grill to heat with the lid closed until the foil packet begins to smoke.
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The Spruce Eats / Maxwell Cozzi - Meanwhile, remove the turkey from brine and pat dry with paper towels.
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The Spruce Eats / Maxwell Cozzi - Tie the legs together with kitchen twine and lightly brush the turkey all over with vegetable oil.
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The Spruce Eats / Maxwell Cozzi - Place the turkey on a roasting rack inside a foil pan. Put the turkey on the indirect heat side of the grill. Cover the grill.
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The Spruce Eats / Maxwell Cozzi - After 30 to 40 minutes, wrap the wings in foil to prevent them from burning.
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The Spruce Eats / Maxwell Cozzi - Brush with vegetable oil periodically. If the breasts start to get too brown, cover with foil. Every 2 hours, replace the old foil packet with a new foil packet filled with 1 cup of the soaked hickory chips. Pierce the new packet on all sides with 15 to 20 holes. Set the old foil packets aside in a heat-proof container until they are completely extinguished before safely discarding. The smoked turkey is done when the internal temperature reaches about 170 F/80 C in the thigh or about 155 F/75 C in the breast (remember that the internal temperature of the turkey will continue to rise by 10 to 15 degrees as it rests). You should expect it to take about 12 to 14 minutes per pound.
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The Spruce Eats / Maxwell Cozzi - When done, remove from the grill and let rest for 15 to 30 minutes.
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The Spruce Eats / Maxwell Cozzi - Carve and serve.
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The Spruce Eats / Maxwell Cozzi
- Keep an eye on the temperature of the grill as you cook the turkey. Gas grills are easy to regulate, but a charcoal grill will need a bit more attention. Keep the temperature around 325 F by opening the grill vents more to increase the temperature or by closing the grill vents more to lower the temperature. You should never close the grill vent on the bottom of the grill completely, though, or the charcoal may go out.
- If using a charcoal grill, add 8 charcoal briquettes to the grill every hour. Otherwise the charcoal will burn out before the turkey is done cooking.
Refrigerate leftovers in an airtight container for up to 5 days. Reheat turkey gently, covered with foil in a 325 F oven until just heated through. Alternatively, slice leftover turkey very thin, place it on warmed plates, and spoon piping-hot gravy over top to reheat it without risking drying out the meat.
Use leftover turkey on sandwiches, in soups, or in casseroles.
Do You Baste a Turkey When You Smoke It?
Some smoked turkey recipes call for basting throughout the cooking process. This recipe includes a 24-hour brine that adds flavor and moisture to the meat, so no basting is required. Keep an eye on the bird, though, to make sure that the skin doesnt brown too much.
| Nutrition Facts (per serving) | |
|---|---|
| 2213 | Calories |
| 77g | Fat |
| 96g | Carbs |
| 269g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 6 to 8 | |
| Amount per serving | |
| Calories | 2213 |
| % Daily Value* | |
| Total Fat 77g | 99% |
| Saturated Fat 21g | 104% |
| Cholesterol 1022mg | 341% |
| Sodium 8567mg | 372% |
| Total Carbohydrate 96g | 35% |
| Dietary Fiber 2g | 9% |
| Total Sugars 85g | |
| Protein 269g | |
| Vitamin C 138mg | 689% |
| Calcium 253mg | 19% |
| Iron 11mg | 63% |
| Potassium 2755mg | 59% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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