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.
As a grilling enthusiast I’m always seeking new ways to infuse smoky charcoal flavor into my cookouts. After years of roasting turkeys in the oven I decided it was time to take my holiday bird to the grill for juicy, char-kissed results.
Cooking an entire turkey on a charcoal grill may seem daunting, but with some simple equipment and techniques, you can nail flavorful, moist meat and crispy skin every time. Here’s my guide to charcoal turkey greatness.
Charcoal Grilling Benefits
There are a few key advantages to cooking your turkey on a charcoal grill versus oven roasting
- Infuses deep smoky flavor into the meat
- Allows fat to drip away, reducing skin sogginess
- Produces a crispy, browned exterior
- Adds visual appeal with grill marks
- Freed up oven space for side dishes
- Fun, interactive outdoor cooking experience
With the right tools and methods, your holiday bird will shine with charcoal’s signature taste.
Choosing the Right Grill
You’ll need a charcoal grill with ample cooking surface to accommodate a full turkey. I recommend:
- At least 22 inches diameter round cooking area
- Multiple adjustable vents for air flow control
- Height clearance of at least 16 inches for a 15 lb bird
- Sturdy, heat-resistant construction like ceramic or steel
Entry-level kettle grills like the Weber Performer meet turkey capacity needs while keeping cost down. For larger gatherings, upgrade to a Ranch Kettle, Kamado Joe, or custom grill with more space.
Tricks for Charcoal Turkey Success
With the right grill, achieving charcoal turkey excellence requires focus on temperature control and smoke management:
- Use an offset heat setup with charcoal banked to one side
- Place a drip pan under the bird to prevent flare ups
- Start with a lower temperature around 325°F
- Add fresh charcoal and wood chunks/chips periodically
- Rotate the turkey for even cooking
- Use a remote thermometer to monitor temps
- Allow turkey to rest 15-20 minutes before carving
I arrange the charcoal in a half moon shape to one side of the grill, leaving the other half open for indirect cooking. A few handfuls of hickory chips or chunks make for ideal smoke flavor.
Step-By-Step Charcoal Turkey Walkthrough
Follow my tried and true process for grilled turkey success:
Prep – Remove giblets, rinse inside and out, pat dry. Tuck wings, coat in oil/rub. Insert thermometer if not using remote.
Ignite Charcoal – Fill chimney starter and allow to burn until fully lit, about 20 minutes.
Build Charcoal Bed – Carefully pour lit charcoal onto one side of grill into a half moon shape.
Add Wood – Sprinkle handfuls of wood chips/chunks over hot charcoal.
Place Turkey – Put turkey on opposite side of charcoal bank, over drip pan.
Monitor Temps – Keep temperature around 325°F, adding charcoal as needed.
Rotate and Flip – Rotate turkey every 45-60 minutes for even cooking.
Check Doneness – Breast should reach 165°F, thighs 175°F. Juices run clear.
Rest and Carve – Allow turkey to rest 15-20 minutes before slicing.
With the right gear and some patience, your holiday bird will have Guests raving over the smoky charcoal flavor.
Handy Equipment for Charcoal Turkey
Having the right supporting gear makes the process much easier:
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Remote thermometer – Monitors temps from a distance without opening the grill.
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Chimney starter – Fast charcoal lighting without chemicals.
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Charcoal baskets – Holds hot coals securely to one side.
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Disposable drip pans – Catches drippings and prevents flare ups.
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Carving tools – Quality knives and meat forks for serving.
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Insulated mitts – Protect hands and forearms from heat.
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Brush and tongs – For basting and moving turkey.
Take the time to gather equipment and supplies before cooking day to remove stress.
Defense Against Potential Pitfalls
Despite best efforts, turkey grilling presents some risks and challenges:
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Uneven cooking – Use an offset heat setup and rotate periodically.
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Flare ups – Have a spray bottle on hand to quickly extinguish flames.
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Dry meat – Baste and mop turkey regularly to prevent drying.
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Ash accumulation – Shield turkey from excessive ash fallout.
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Temperature swings – Closely monitor and adjust vents/charcoal as needed.
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Long cook time – Start early and be prepared if it takes 4+ hours.
With close attention and adjusting as needed, you can avoid potential charcoal turkey disasters.
This Thanksgiving, take your holiday feast to the next level with a gorgeous charcoal grilled turkey. The smoky flavor and gorgeous presentation are well worth the effort. Just follow my tips and enjoy the journey from oven to charcoal.
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.