I’ll cook our Thanksgiving turkey on the charcoal grill, just like I have for the past few years. 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. This method works best for a standard 22-inch Weber charcoal grill. It might not work as well for other types. If this doesn’t work on your gas grill, don’t blame me. I don’t know if it will work on propane grills.
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, but if you’re heavier than that, the lid might not fit on your grill. This happened to me one year when I tried to cook a big 24-pound bird. It’s important to close the lid because we’re not really grilling the turkey, but roasting or smoking it on the grill.
This recipe works fine with either brined or plain birds. For more information on how to dry brine a turkey, see Serious Eats Food Lab’s guide to brining. But it works just fine without it. 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). Spread olive oil all over it and season it with salt and pepper, or just pepper if you brined the turkey. Put the onion, lemon, and herbs inside the cavity. I used a handful of herbs from our herb garden, but thyme, rosemary, sage, and oregano will also work.
Soak a cup of wood chips in water for 30 minutes. Set up a medium-sized charcoal fire. When the coals are hot, split them evenly into two piles that will sit 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.
As shown in the picture, put the grill grate on and make sure the handles are over the coals. Cover the grill and place the turkey on it. Open the vents on the lid and the bottom of the grill about half way. You want a slow fire here so the turkey cooks evenly all the way through.
Now go back in the house and watch football or something for a while. To keep an eye on your bird, add two or three charcoal briquettes to each side every half hour or so.
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.
You’ve successfully grilled your Thanksgiving turkey! Once you try it, you’ll probably choose to do it this way again next year.
Cooking a turkey on a charcoal grill may seem intimidating, but it actually results in an incredibly moist and flavorful bird with a delicious smoky flavor. With some planning and a few tips, you can master grilling turkey and wow your family and guests.
Benefits of Grilling Turkey
There are several advantages to cooking your turkey on a charcoal grill rather than roasting it in the oven
- Infuses smoky, barbecue flavor into the meat
- Allows you to cook a large bird outside, freeing up oven space
- Produces extremely moist, tender meat thanks to indirect cooking method
- Imparts a crispy, seasoned skin and caramelized exterior
- Cooks faster than oven roasting
- Easy to add aromatic wood chips for more smoke
Grilling is an excellent technique for cooking turkey with juicy results every time.
Equipment Needed
Grilling turkey requires a few key pieces of equipment
- A charcoal grill with a lid, preferably 22 inches in diameter or larger. A Weber kettle grill works great.
- A roasting or disposable foil pan to place under the turkey. This will catch the drippings.
- A food-safe meat thermometer to monitor the internal temperature.
- Oven mitts and long cooking tongs for handling the turkey.
- Charcoal and lighter fluid or a chimney starter. Avoid lighter fluid for flavor.
- Wood chips or chunks if desired, such as hickory, apple, cherry, etc.
You’ll also need some basic cook prep items like cooking oil, seasonings, herbs, etc.
Selecting and Preparing the Turkey
- Choose a turkey that is 16 lbs or less for easier grilling. The breast should fit comfortably when the lid is closed.
- Remove the giblets and neck from the cavities. Rinse the turkey inside and out with cold water and pat very dry with paper towels.
- For added flavor and moisture, try brining the turkey in a saltwater solution for 8-12 hours in the fridge.
- Rub the skin all over with olive oil or melted butter. Generously season under and on top of the skin with salt, pepper and any other desired seasoning.
- Stuff the turkey cavity with sliced lemons, onions, garlic and fresh herbs.
Setting Up the Grill
- Open bottom grill vents fully to create proper airflow.
- Fill a chimney starter with charcoal and light, or pile charcoal to one side of grill and carefully light with lighter fluid.
- Once coals are ready, spread out evenly across entire charcoal grate.
- Place drip pan in the center of the grill, between where you’ll place the turkey. Fill pan halfway with water, wine, broth or beer. This will add moisture and flavor.
- Set cooking grate in place, positioning handles away from fire.
Grilling the Turkey
- With grill preheated to medium heat (350-450°F), place turkey breast-side up directly over drip pan in center of grill.
- Tent turkey loosely with foil to help retain moisture.
- Close grill lid and adjust vents to maintain even, indirect heat.
- Plan on about 15 minutes per pound, until breast meat hits 165°F and thighs hit 175°F on a meat thermometer.
- Rotate turkey 180 degrees halfway through for even cooking.
- Add a handful of wood chips, if desired, for extra smoke flavor.
- Avoid opening the grill too frequently to prevent heat loss.
Ensuring Proper Doneness
- Use an instant-read meat thermometer to check the internal temperature in the inner thigh and thickest part of the breast. Once it reaches 165-175°F, it’s done.
- Juices should run clear when thigh meat is pierced with a fork.
- The skin will turn a golden, crispy brown when fully cooked.
Letting the Turkey Rest
- When turkey reaches optimal internal temp, carefully remove from grill using sturdy tongs and heat-proof mitts.
- Loosely tent with foil and let rest for 30 minutes before carving. This allows juices to redistribute for maximum moisture.
Carving and Serving
- Place turkey on a cutting board and carve using a sharp knife. Slice breast meat first.
- Arrange slices on a platter with thighs, legs and wings.
- Serve with traditional Thanksgiving side dishes and sauces. Enjoy your perfectly grilled turkey!
Turkey Grilling Tips
- For ideal flavor, use real hardwood charcoal instead of briquets.
- Soak wood chips in water for 30 minutes before adding to coals.
- Let turkey stand at room temperature for 30 minutes before grilling.
- Use poultry shears to trim excess skin and cut out the backbone for a flat turkey.
- Infuse even more flavor by brining or rubbing turkey with a spice blend.
- Use a turkey stand to hold bird upright if your grill doesn’t accommodate flat birds.
- Place a few strips of aluminum foil over the breast and legs if they brown too quickly.
Grilling turkey requires patience, but the results are well worth the effort. With indirect heat, a flavorful drip pan and proper temperature monitoring, you’ll enjoy moist, tender and delicious turkey off the grill. Give it a try this holiday season!
Making Gravy with Your Grilled Turkey
For Thanksgiving dinner, gravy is what holds everything together. Cooking the turkey this way makes making gravy a little more difficult. You won’t have any trouble with the gravy, but you’ll need to use a slightly different method than you normally do.
I usually start by making stock by simmering the turkey neck and giblets with 4 cups of low-sodium chicken broth, an onion, a celery stalk, and a carrot. Let this simmer for a few hours while you prepare and cook the turkey.
Once the turkey is done and has been set aside to rest, take the foil drip pan off the grill along with the wine and turkey juices that were in it. In a large saucepan, make a roux with 4 tablespoons all-purpose flour and 4 tablespoons unsalted butter. Slowly add some of the meat from the drip pan and the turkey stock you made earlier to the pan and whisk them 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 give the gravy a smokey flavor, so use more for a stronger taste and less for a milder one. Also, use less of the drippings if you’re cooking a turkey that has been brined because they will be 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
Do you cover turkey with foil when grilling?
How long does it take to cook a 15lb turkey on a Weber charcoal grill?
Do you flip a turkey when grilling?
How do you cook a Turkey on a charcoal grate?
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. Once every hour, add five to eight briquettes to each bed of charcoal.
How do you cook a turkey breast on a charcoal grill?
1. Preheat your charcoal grill to medium heat. 2. In a large bowl, combine the butter, vinegar, Worcestershire sauce, thyme, oregano, garlic powder, salt, and pepper. 3. Brush the turkey inside and out with the butter mixture. 4. Place the turkey on the grill, breast-side up. 5.
Can you cook a Turkey on a charcoal grill?
A: There are a few things you can do to prevent a turkey from drying out when cooking it on a charcoal grill. First, make sure to cook the turkey at a low temperature (325 degrees Fahrenheit) and avoid overcooking it. Second, baste the turkey every 30 minutes or so with melted butter or olive oil.
How do you cook a Turkey on a gas grill?
Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. (Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy.)
How do you cook briquettes on a charcoal grill?
Prepare charcoal-covered grill by removing cooking grate and opening all vents. Position drip pan in center of charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan. Burn briquettes until covered with gray ash, about 30 minutes. Place cooking grate in grill over coals.
Can you cook a Turkey on a grill?
Grilling a turkey frees up the often limited oven space needed to cook the many side dishes and desserts. Unbelievable flavor ~ A turkey cooked on the grill has a deep smoky flavor and extra crispy and beautifully golden brown skin. Use either a charcoal or gas grill ~ Either a charcoal or gas grill can be used to grill the turkey.