Are you tired of the same old oven-roasted turkey for Thanksgiving? This year, take your turkey game to the next level by smoking it on your grill. This method not only frees up your oven for other dishes, but it also infuses the turkey with a smoky flavor that will have your guests raving.
Here’s what you’ll need to get started:
- A grill (gas or charcoal)
- Hickory wood chips
- A large turkey (12-14 pounds)
- Brine (optional)
- Basting liquid
- Probe thermometer
- Foil pan
- Aluminum foil
Step-by-Step Guide to Smoking a Turkey on Your Grill:
-
Prepare the grill: If you’re using a charcoal grill, light the coals and let them burn until they’re white-hot. Once the coals are ready, spread them out evenly on one side of the grill. If you’re using a gas grill, preheat it to 325 degrees F and turn off the burners on the side where you’ll be placing the turkey.
-
Soak the wood chips: Place the hickory wood chips in a bowl of water and let them soak for at least 30 minutes This will help them smoke longer and prevent them from burning too quickly
-
Prepare the turkey: If you’re using a brine, soak the turkey in the brine for 24 hours before smoking. This will help keep the turkey moist and flavorful. Pat the turkey dry with paper towels before placing it on the grill.
-
Set up the smoker: Place a foil pan filled with water on the opposite side of the grill from the coals. This will help regulate the temperature and prevent the turkey from drying out. Place the turkey on the grill grate, breast-side up, over the foil pan.
-
Add the wood chips: Once the grill is heated, add the soaked wood chips to the coals or the smoker box on your gas grill. The wood chips will start to smoke and infuse the turkey with flavor.
-
Smoke the turkey: Close the lid of the grill and smoke the turkey for 3-4 hours, or until it reaches an internal temperature of 165 degrees F in the breast and 170 degrees F in the thigh.
-
Baste the turkey: Every 30 minutes, baste the turkey with your favorite basting liquid. This will help keep the turkey moist and prevent it from drying out.
-
Rest the turkey: Once the turkey is cooked, remove it from the grill and let it rest for at least 30 minutes before carving. This will allow the juices to redistribute and make the turkey even more tender.
Tips for Smoking a Turkey on Your Grill:
- Use a probe thermometer to monitor the internal temperature of the turkey. This will help ensure that the turkey is cooked through without overcooking.
- If the turkey starts to brown too much, cover it with foil.
- Add more wood chips to the coals or smoker box every hour to keep the smoke going.
- Let the turkey rest for at least 30 minutes before carving. This will allow the juices to redistribute and make the turkey even more tender.
Additional Resources:
- The Spruce Eats: Smoked Turkey on the Grill Recipe
- Food & Wine: How to Smoke a Turkey on the Grill
Smoking a turkey on your grill is a great way to add a delicious and flavorful twist to your Thanksgiving feast. With a little planning and preparation, you can easily smoke a turkey that will impress your guests and leave them wanting more. So, fire up your grill and get smoking!
Kingsford® Preserve the Pit
By beginning the second year of Preserve the Pit and increasing the funding for aspiring barbecue professionals, Kingsford is demonstrating its continued commitment to honoring Black barbecue culture.
An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.
Tender smoked turkey deliciously seasoned is sure to be a hit at your next big gathering.
- Share: You have copied a link to Twitter, Facebook, Pinterest. Share to: Copy Link
- ?do_action=save-recipe Save
- Previous
- Next
- 1 12–14 lb turkey
- onion
- garlic
- lemon slices
- salt and pepper to taste
1 Food Prep
- First, start by brining your turkey to prevent turkey dryness. For a 12 lb. brine your turkey for 12 hours with 5 quarts of hot water and 1½ cups kosher salt or ¾ cup table salt. Depending on the weight of your turkey, adjust the amount of salt and water you use. Before putting the turkey in the brining solution, let it cool to a temperature of no more than 40°F.
- After brining your turkey, it’s time to season it from the inside out. Put chopped aromatics (garlic, onions, and even slices of apple or lemon) inside the turkey’s cavity.
- Next, lightly coat the outside of your turkey with spices and olive oil to enhance flavor and create that beloved crispy mahogany skin. Lastly, use salt, pepper, dried or fresh herbs (thyme and sage work well), or even a BBQ rub to season the outside of your turkey. Recall that if you have previously brined your turkey, use less salt.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
How long does it take to smoke a turkey on the grill?
Is it better to smoke a turkey at 225 or 250?
Should you smoke turkey in foil when smoking?
How long to smoke a 15 pound turkey at 275?
How do you smoke a Turkey on a pellet grill?
Then follow these simple steps for smoking your turkey on your pellet grill. Place your turkey with the giblets removed in a brining bag. In a separate container, mix 1 cup of salt with 4 quarts of water. Pour this mixture over the turkey and seal the bag. Make sure to read the label of your turkey to see if it has been pre-brined already.
How do you cook a turkey breast on a grill?
Transfer turkey to grill grates and cook at 180°F. Smoke for two hours. Raise heat to 325°F. Use a meat thermometer to measure the internal temperature of your meat. Cook until breast meat has reached 165°F. Remove turkey from smoker and transfer to countertop or chopping block.
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.
How long do you cook a Turkey on a gas grill?
If you are cooking on gas or charcoal where you have slightly higher temperatures on one side of the grill, be prepared to rotate the turkey several times during the cooking process for even cooking. Smoke the turkey. Close the lid and smoke for around 30 minutes per pound. The turkey is done when it reaches a temperature of 165 degrees F. Rest.