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 anyone compliment their mother, grandmother, aunt, sister-in-law, or sister for making a smoked turkey, and I believe this is because women are rarely given the simple jobs to do on big cooking days, and smoking a turkey is the easiest Thanksgiving task one can take on. This recipe makes it even easier.
Everyone benefits when a man is sent into the yard to prepare the ceremonial bird. First, it frees up the man from the kitchen, where he was likely causing trouble, and second, it allows you to concentrate on other tasks without having to worry about the bird. (I understand that this is a fairly dichotomous way of looking at Thanksgiving labor, but for better or worse, this is the standard. ).
Smoking something on a charcoal grill—the only kind of smoking I’ve ever done—is a mildly engrossing activity. Although it doesn’t take much work, there is always some adjusting to do, primarily to ensure that the temperature stays where it should be. Most recipes for smoked turkey will tell you to cook it at 325°F, which is the same temperature you should use for roasting a turkey.
These recipes aren’t complicated: Spatchcock and dry brine the bird, and coat it with a rub before cooking. With your grill set up with two heat zones, add a large wood chip to the coals, and put the turkey in the indirect zone to cook at 325°F until it’s done. ” This works fine, but I didn’t do any of that. I did everything the “wrong” way, the easy way, the lazy way. During the approximately two-hour cook, I used a wet brine that is no longer in use, left the turkey whole, and arranged my charcoal in a thick, snake-like formation. This allowed the temperature to gradually rise to 330°F. Despite everything, or maybe even more so as a result of it, I was rewarded with a juicy, flavorful, expertly smoked bird with exquisitely browned skin.
Hey there, grill masters and Thanksgiving enthusiasts! Are you ready to take your turkey game to the next level? Smoking a turkey on a charcoal grill is an amazing way to infuse your bird with incredible flavor and juicy tenderness It might sound intimidating, but don’t worry, I’m here to guide you through the process step-by-step.
Equipment You’ll Need:
- Charcoal grill: This is your trusty vessel for creating smoky magic.
- Charcoal: Choose lump charcoal for a more intense smoky flavor or briquettes for longer-lasting heat.
- Smoking wood chunks or chips: Apple, hickory, or mesquite are popular choices for adding a delicious smoky aroma.
- Digital meat thermometer: This is your trusty sidekick for ensuring perfectly cooked turkey.
- Brining bucket or container: This is where your turkey will soak up all the delicious flavors.
- Marinade injector (optional): This helps inject flavor and moisture into the turkey.
- BBQ tools: Tongs, spatula, basting brush, and a sturdy wooden spoon come in handy.
Preparing Your Turkey:
- Trim excess skin and fat: This helps prevent burning and ensures even cooking.
- Remove giblets and neck: These are usually tucked inside the cavity.
- Rinse and pat dry: Give your turkey a good rinse and pat it dry with paper towels.
- Brine (optional): Brining is a great way to add moisture and flavor. Use a simple brine recipe with salt, sugar, spices, and herbs. Soak your turkey in the brine for 12-24 hours in the refrigerator.
- Inject (optional): If you’re using a marinade injector, inject your turkey with a flavorful marinade.
Smoking Your Turkey:
- Set up your charcoal grill: Arrange the charcoal in a snake formation for indirect heat. Light the charcoal and let it burn until it’s covered in white ash.
- Add smoking wood: Place a handful of smoking wood chunks or chips over the warm coals.
- Prepare your drip pan: Fill a drip pan with water and place it under the grate where the turkey will be placed. This helps prevent flare-ups and adds moisture to the cooking environment.
- Place the turkey on the grill: Place the turkey on the top grate, above the drip pan. Cover the grill.
- Smoke for 5-6 hours: Maintain a grill temperature of around 225°F. Pour ½ cup of chicken broth into the cavity every 2 hours, as needed if the bird looks dry.
- Check the temperature: Use your digital meat thermometer to check the internal temperature of the turkey. The thickest part of the breast should reach 165°F, and the thighs should reach 175°F.
- Rest and carve: Once the turkey is cooked, let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Tips and Tricks:
- Use a good quality charcoal: This will ensure consistent heat and a better smoky flavor.
- Don’t oversmoke the turkey: Too much smoke can overpower the natural flavor of the bird.
- Baste the turkey occasionally: This helps keep it moist and adds extra flavor.
- Let the turkey rest: This is crucial for juicy, tender results.
Smoking a turkey on a charcoal grill is a rewarding experience that will impress your family and friends. With this guide, you have all the tools and knowledge you need to create a masterpiece. So, fire up your grill, grab your favorite smoking wood, and get ready to experience the magic of smoked turkey!
Additional Resources:
- Lifehacker’s Easy Smoked Turkey Recipe: https://lifehacker.com/smoke-your-turkey-the-wrong-way-on-a-charcoal-grill-1848048358
- Better Homesteading’s How to Smoke a Turkey in a Charcoal Smoker Grill: https://betterhomesteading.com/homestead-kitchen/smoking/how-to-smoke-a-turkey-in-a-charcoal-smoker-grill/
Happy smoking!
Set yourself up for success by choosing the easiest path
I am the mother and father, the host and the hostess, the feminine and the masculine in my home. On Thanksgiving Day, I will be the one smoking, but I will also be the one doing almost everything else. The men in my life are incapable of cooking anything, let alone something as important as the turkey (or the mashed potatoes, or the dressing, or anything other than rearranging furniture and refilling my beverage). My stepmom and a few friends will be bringing side dishes. With a turkey that could be left alone for almost the whole cooking process without having to worry about the grill getting too hot or the meat drying out, I wanted to position myself for success.
Arrange your charcoal in a snake
The snake is a charcoal setup that’s typically used for slow cooking dishes like smoked pork shoulder. It’s generally not advised for turkey because it doesn’t get your grill hotter than 290°F, which greatly extends the cook time—at least when using the conventional two-by-two charcoal formation. Several recipes state that the skin must brown at a temperature of at least 325°F, but I tried a traditional snake with the first test turkey to see what would happen, and the skin turned out just fine. (The five-hour cook time, however, was not fine. ).
For time management reasons, the traditional two-by-two snake wasn’t practical, but the ordered structure of the snake and the softer, slower cooking temperature were still very alluring. I used a hybrid method, building a thicker, taller snake on one side of the grill because I knew that putting the turkey on the opposite side, piling a chimney full of hot charcoal on one side, and adjusting the vents to keep the temperature at 325°F would not be conducive to preparing the rest of the meal without going completely insane. I stacked the briquettes in three layers as opposed to two by two: the middle and third layers were each two deep, and the top layer had three briquettes. I overkilled it by making my snake 18 briquettes long because I was unsure how long the cook would take and worried about running out. You could get away with 10 or 12 for a 12-pound bird, no problem.
I lit a starter cube beneath my chimney made of charcoal after adding briquettes to it until it was one-third full. I threw the briquettes at one end of the snake once they had mostly ashed over, and I set a drip pan on the coal grate with one of the shorter edges pointing toward the coals. I put the grill grate over the coals, added about a liter of boiling water to the pan halfway, and then I positioned my brined turkey on the grill, butt facing the middle of the snake. I closed the lid, ensuring that the top and bottom vents were fully open to allow for the most airflow and that the top vents were facing away from the coals. Over the course of the following few hours, the temperature rose gradually to 330°F, which gently warmed the turkey before browning the skin toward the end of the cook.