Smoking a turkey on a grill results in a beautifully moist and delicious bird with incredible smoky flavor While the process takes some time and care, it is well worth the effort for holiday feasts and special occasions Follow these step-by-step instructions for smoking a turkey on a grill to impress your guests.
Choose the Right Turkey
- Opt for a 10-15 lb frozen or fresh turkey. Larger birds can be difficult to properly smoke.
- Thaw frozen turkey in the refrigerator 1-2 days before smoking. This helps the brine absorb evenly.
Brine the Turkey
Brining is a must for keeping the turkey juicy and enhancing flavor.
- Make a brine of 1 cup salt dissolved in 1 gallon water. Add aromatics like peppercorns, bay leaves, onions, oranges etc.
- Place the thawed turkey in a brining bag and pour over the brine. Squeeze out air and seal the bag.
- Refrigerate 12-24 hours, flipping occasionally. The longer time gives more flavor.
- Remove turkey and pat dry. Discard brine.
Prepare the Grill
Set up your grill for smoking by creating indirect heat.
- For gas grill, leave one burner off. For charcoal, bank coals to one side.
- Use wood chunks like apple, cherry or pecan for flavor. Soak before use.
- Place a drip pan filled with water under the turkey if possible.
- Heat grill to 325°F. Use a thermometer to monitor temperature.
Smoke the Turkey
- Coat turkey with oil and rub. Tie the legs together with twine.
- Place turkey breast side up on the cool side of the grill, over the drip pan.
- Maintain grill temp around 325°F, adding more coals as needed.
- Smoke turkey for 15-18 minutes per pound, until breast is 165°F.
- Baste with butter every 45 minutes for more flavor.
Finish and Serve
- When done, remove turkey and tent with foil. Let rest 15-20 minutes.
- Carve turkey and serve with your favorite sides and sauces.
Smoking a turkey requires time and attention, but following these tips will help you nail it. With the right prep and technique, you can have amazing, juicy and smoky turkey off your grill
Turkey Smoking Tips
Follow these tips to troubleshoot issues and get the best smoked turkey:
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Brining is Essential – It keeps the turkey moist and enhances flavor absorption during smoking.
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Maintain Temperatures – Use a grill thermometer. Add fresh coals to hold heat at 325°F.
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Use a Meat Thermometer – Check in several spots to ensure 165°F is reached.
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Allow Adequate Time – Estimate 15-18 minutes per pound. Build in a buffer.
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Baste Occasionally – Basting adds flavor and moisture. Do it every 45 minutes.
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Let It Rest – Never cut into turkey right off grill. Rest 15-20 minutes for juicier meat.
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Use Mild Wood – Apple, pecan and cherry add subtle smoke flavor. Avoid mesquite.
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Avoid Flipping – Place breast up, and don’t flip while cooking for even cooking.
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No Stuffing – Cook stuffing separately to avoid food safety issues.
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Shield if Flaring – If fat causes flare ups, shield breast with foil.
Common Smoking Turkey Problems and Solutions
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The last turkey I smoked was during one of our Weber product photo shoots earlier this year. It was a huge bird, and if it turned out anything like the turkey we had smoked a few days prior, it was destined to be the star of the holiday dinner scene. Sadly, I never got a bite, and worse, the turkey never even made it to the set.
It was the last shot of the day, and bad weather was moving in. We were scrambling. The real family, who was the talent of the scene, had just sat down when bam – the storm hit. In fact, it was not just a storm, it was a microburst, or rather a non-rotating tornado.
As the crew raced for cover in the backyard, our grill camp in the front drive turned to wet chaos. We dropped our pop-up tents, stashed our supplies into trucks, and got wet, real wet. Branches fell down around us, and the power went out in the neighborhood we were shooting in. To put it professionally, it was nuts.
As we waited for the weather to pass, which it finally did, the decision was made to wrap for the day. Thankfully it was not only the last shot of the day, it was the last shot of a super successful week.
As I walked back around front to survey the remains of our grill station, I found our Weber Smokey Mountain Cooker still vertical and more importantly, still smoking away. Under the lid, the turkey was to temperature. It looked beautiful, and the owners of the home we were using suddenly had dinner.
I would have taken a photo with my phone to savor the moment, but I was not the only thing drenched in water.
So here it is a few months later and what I am craving? Yeah, smoked turkey. Here’s the process, this time with great weather.
Smoked Turkey
By Mike Lang Serves: 7-8
1 14 pound turkey, fresh or thawed ½ cup unsalted butter 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 orange with zest, quartered Olive oil Salt and pepper Butcher twineWeber Connect Smart Grilling Hub
1. Bring the butter to room temperature and mix with the rosemary and thyme.
2. With a pair of poultry shears, remove the wing tips.
3. Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat. Work slowly up towards the neck being careful not to split or tear the skin.
4. Pat the turkey dry with paper towels.
Tip: For crispy skin, leave the turkey uncovered in the refrigerator overnight.
5. Season the outside of the turkey with salt, pepper, and the orange zest. Rub all over with olive oil.
Charcoal Smoked Turkey Whole Tips For Beginners
FAQ
How long does it take to smoke a turkey on the grill?
And most of all, smoking turkey at home can give you the perfect Thanksgiving centerpiece: a turkey with gorgeous, lacquered skin and flavorful, juicy meat. Plan on smoking the turkey for 12-15 minutes per pound for a small (12- to 14-pound) turkey.
Do you wrap turkey in foil when smoking?
If the turkey is done early, you can then wrap it in foil to insulate the heat and help the juices absorb into the meat.
How to smoke a turkey without a smoker?
Bring your grill to 250 degrees and place turkey in an aluminum pan in the center of the grill. Add apple wood chips/chunks every hour for four hours to your coals. The amount of time it takes to smoke the turkey typically takes about five hours for a 12-pound turkey.
How long to smoke turkey at 250 degrees?
At 250°F, it can take about 25 minutes to cook one pound of turkey, meaning you will need about five hours to smoke a 12-pound turkey.