Make smoked turkey on a Weber kettle or charcoal grill. Includes what size turkey to buy, when to defrost, smoked temps and cook time.
For many families turkey is a centerpiece of holiday meals and special gatherings. And smoking a turkey over charcoal infuses it with incredible flavor that takes the bird to new culinary heights. However properly smoking a turkey with charcoal requires some special considerations. In this guide, we’ll cover all the tips and tricks for getting a juicy, tender, smoke-kissed charcoal-smoked turkey right off your grill or smoker.
Choosing the Right Turkey
When selecting a turkey for charcoal smoking, smaller birds work best. Look for a turkey in the 12 to 14 pound range, as these smaller sizes can sit further from the direct charcoal heat. Larger birds may overcook and dry out. Also opt for a high quality, fresh turkey rather than a frozen one, as fresh retains moisture better during the long smoking time.
If brining is desired to boost juiciness, avoid pre-brined turkeys and instead brine a fresh turkey yourself. This lets you control the brining ingredients. Allow at least 12 hours of brining time for best moisture infusion.
Prepping Your Smoker and Charcoal
Setting up your smoker properly is key for succcess If using a charcoal grill, bank your coals on one side to create indirect heat. For an offset smoker, build a two-zone fire by piling more coals on one side of the firebox.
Use lump charcoal for the cleanest, best flavor. Allow 20-30 minutes for the charcoal to become fully ashen and ready for cooking. Add your preferred smoking wood when the coals are ready. Fruit woods like apple, cherry and pecan work wonderfully with poultry.
Heat your smoker to between 225-250°F before adding the turkey. This low and slow temperature is ideal for smoking turkey without drying it out.
Trussing, Seasoning and Placing the Turkey
Before smoking, truss your turkey by tying the legs together with butcher’s twine. This holds the bird in a tidy compact shape. Generously season the outside and inside cavity with a poultry seasoning or rub.
Place the turkey on the grill’s cooler side or the smoker’s top rack, away from direct heat. Add a disposable pan filled with water, wine, broth or cider below the turkey to provide moisture. Keep the turkey’s thickest breast area facing away from the hottest area of the grill or smoker.
Insert a probe thermometer into the deepest part of the thigh, ensuring the probe tip does not touch bone. Maintain your smoker’s indirect zone at 225-250°F throughout cooking.
Maintaining Ideal Temperature and Smoke
Monitor the temperature closely, and refrain from peeking under the lid too frequently. Expect to add a few new charcoals and a couple wood chunks each hour to maintain consistent heat and smoke, especially if cooking for 4+ hours.
If the temperature drops below 225°F, carefully add more hot charcoal to the periphery of the pile. Just 10-15 briquettes at a time is sufficient.
The bird is done when the thigh thermometer reads 165°F. Total cooking time will be 10-15 minutes per pound, so a 14 lb turkey will take 2.5 to 3.5 hours. Let the turkey rest 30 minutes before carving.
Basting and Saving Drippings
For extra moisture and flavor, baste the turkey every 45-60 minutes. Make your baste with 1 cup chicken or turkey stock blended with 2 tbsp melted butter. Avoid sugary bastes which can burn.
Collect the drippings from the disposable pan to make an incredible turkey gravy or sauce later on.
Carving Smoked Turkey
Letting the turkey rest after smoking allows juices to redistribute evenly. Use a sharp carving knife and carve parallel to the breastbone, slicing neat portions. Cut diagonal slices along the whole breast before moving to leg and thigh joints.
Serve the smoked turkey warm, at room temperature, or chilled. Leftovers also make fantastic sandwiches and casseroles.
Handy Equipment for Charcoal Smoked Turkey
Having the right gear makes the process easier:
- A digital probe thermometer with alarm monitors temps.
- Butcher’s twine trusses the turkey neatly.
- BBQ mop or brush to apply barbecue sauce.
- Disposable foil pan for catching drippings.
- Heat-resistant gloves protect hands when handling the smoker.
- A charcoal chimney efficiently lights coals.
With the proper techniques and tools, you’ll be feasting on juicy, flavorful charcoal-smoked turkey in no time. Experiment with different woods and rubs until you find your ideal turkey profile. Smoked turkey is a year-round treat – not just for the holidays!
Keep track of the temperature
The biggest complaint people have about turkey is that it can be dry, especially the breast meat. It takes a lot of work to make a meal with sides and desserts and watch the bird at the same time. So let something else take care of that for you.
The Weber iGrill and Thermoworks Smoke are thermometers that allow you to monitor the temps from your phone. You stick the thermometer probe into the breast of the bird.
With the iGrill app, click “start grilling” and select whole turkey. With the Thermoworks Smoke just set the alarm to 165F.
When that magic temperature is reached, the app will let you know on your phone while you watch the game.
Setting up the grill for smoked turkey
Now that the bird is ready, it’s time to prep the grill. I light my coals in a charcoal chimney. I stick a chimney starter in a brown lunch bag and crumble it up under the chimney.
Light a few edges of the bag, and your coals will be ready in no time.
When they start to turn gray and ash over, put them on the bottom grate of your Weber kettle or charcoal grill.
Move the coals around in your grill so they are in a U shape. You can use tongs or heat-resistant gloves to do this.
Then, add a few more unlit coals and three wood chunks. I usually use hickory or pecan with turkey. Finally, add the top grill grate.
Add the lid, and adjust the vents on the top and bottom of the grill. Your goal is to have an internal temperature of around 300-350F degrees.
If your Weber kettle grill doesn’t have a built-in thermometer, you can attach a thermometer probe to the grate and check the temperature of the air around the grill.
You can set a temperature range in the thermometer app so you know when the grill is getting too hot or too cold.
Charcoal Smoked Turkey Whole Tips For Beginners
FAQ
Is it better to smoke a turkey at 225 or 250?
What kind of charcoal is best for smoking turkey?