You don’t need a smoker to get the great flavor and juicy meat of a Smoked Turkey. We’ll show you how to make a smoked turkey on a charcoal grill!.
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A smoked turkey is a great way to prepare a turkey, even though it’s not the traditional way to do it. This is especially true here in Wisconsin, where there is already a light covering of snow.
I have heard that smoking is best when it is cold and/or snowy because the cooler temperatures keep the grill (or smoker) from getting too hot.
What you need is a low and slow smoke to make a bird that is moist and tender and smells and tastes great.
Smoking a turkey on a charcoal grill results in a juicy, flavorful bird with a delicious smoky flavor. While smoking a turkey does require some effort and time, the payoff is well worth it. Follow these simple steps for smoking turkey success on your charcoal grill.
Gather Your Equipment
You’ll need a few key pieces of equipment to smoke a turkey on a charcoal grill
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Charcoal grill – You’ll need a standard charcoal grill with a lid for smoking, The grill should be large enough to accommodate the turkey with some space between the turkey and the grill walls,
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Charcoal – Good quality lump charcoal or briquettes are a must. Avoid using lighter fluid which can impart an off taste.
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Wood chips – Flavorful wood chips like hickory pecan, apple cherry, etc soaked in water for 30 minutes are key for generating smoke. Avoid soft woods like pine which can impart a bitter taste.
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Disposable drip pan – A disposable aluminum pan placed under the turkey is essential for catching drippings.
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Poultry shears – Makes easy work of trussing the turkey.
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Meat thermometer – A reliable digital meat thermometer ensures the turkey is fully cooked.
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Heat-resistant gloves – Protects your hands when working around the hot grill.
Prepare the Turkey
Start with a 10-15 lb frozen turkey and fully thaw it in the refrigerator 1-2 days before smoking. Carefully remove the giblets and neck from the turkey cavities. Rinse the turkey inside and out with cold water then thoroughly pat dry with paper towels, both inside and out. Generously season the inside cavity with salt and pepper. Truss the turkey legs together with poultry shears and tuck the wing tips under the body. Place turkey breast side up in the disposable pan and refrigerate uncovered overnight so the skin fully dries out.
Set Up the Grill
On smoking day, setup your charcoal grill for indirect grilling by piling charcoal on one side of the grill. You want enough charcoal to maintain a temperature of 250-300°F for 3-4 hours. Let the coals fully ignite until covered with white ash then place a couple handfuls of soaked wood chips directly on the hot coals. Put the disposable drip pan on the empty side of the grill and place the grill grate above it.
Smoke the Bird
Carefully place the turkey in the drip pan breast side up and close the grill lid. Maintain the grill temperature at 250-300°F by opening the vents and periodically adding 8-10 fresh briquettes per hour to the hot coals. Add a handful of soaked wood chips every hour to generate continuous smoke. Smoke the turkey for approximately 3-4 hours until the breast meat registers 165°F and the thigh 175°F on a meat thermometer. The turkey skin will turn a lovely mahogany color from the smoke.
Finish the Turkey
When fully smoked, use grill gloves to carefully transfer the turkey still in the drip pan to a cutting board to rest for 30 minutes which allows the juices to redistribute through the meat. Now just carve and serve! The smoked turkey will have irresistibly juicy and tender meat infused with a wonderful smoky flavor.
Smoking a turkey does require frequent monitoring and regulating of the grill temperature. Here are some tips for smoking success:
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Maintain an even grill temperature between 250-300°F for optimal smoke flavor.
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Check the temperature often with a grill thermometer.
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Keep the turkey at least 5 inches from direct heat to prevent burning.
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Replenish charcoal and wood chips throughout the long smoking time.
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Always use protective gloves when handling the hot grill.
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Allow the fully cooked turkey to rest before carving for juicier meat.
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Carve the turkey just before serving to prevent the meat from drying out.
With the right equipment, preparation, and technique, smoking a turkey on a standard charcoal grill results in the most flavorful and juicy bird you’ve ever tasted! The smoky aroma and flavor imparted from the wood chip smoke takes ordinary turkey to a whole new level. Serve the smoked turkey with traditional Thanksgiving sides or use it for incredible sandwiches and salads. Experiment with different wood chip flavors like hickory, apple, pecan, alder, or mesquite to customize the smoke flavor. Smoked turkey is sure to become your new favorite way to enjoy turkey anytime. Once you master the smoking process, you may never cook turkey any other way again! Give it a try this holiday season and get ready for the most scrumptious and memorable turkey you’ve ever enjoyed.
It’s too cold to use my grill as a smoker
You should check on your grill more often when it’s cold outside to make sure there are enough coals and that it stays at the right temperature (around 170 to 200F).
If it’s cold, you should also give yourself an extra hour of cooking time in case the grill’s heat drops below 150F. That way you give yourself the time to let it cook really, really slow if needed.
A leave-in thermometer is a great way to monitor both the temperature of your coals and turkey. ThermoWorks makes a wonderful tool for this in their Smoke Remote. With two channels, you can have a probe measuring both at the same time. And it has a wireless receiver, so you don’t have to stay by your grill/smoker to check the temps!
How to smoke a turkey on a charcoal grill
For some reason, smoking a turkey on a charcoal grill is a bit trickier than smoking anything else on your charcoal grill.
First, you will need to set up your grill for indirect cooking. When we smoke a turkey on a grill, we like to put the coals in a circle around the outside of the grill. This leaves a space in the middle without coals so we can put a pan there to catch any juices that run off the turkey. The bird will go over this pan.
The tricky part about smoking a turkey is that the bird is typically quite large. You’ll need to keep an eye on your charcoal grill for five to six hours to make sure the temperature stays around 200F. This will keep your bird smoking and cooking at a good rate.
Don’t worry if your temperature goes up or down; we have some troubleshooting tips below to help.
Just starting out on the grill.
Charcoal Smoked Turkey Whole Tips For Beginners
FAQ
How long does it take to smoke a turkey on a charcoal grill?
What’s the best way to smoke a turkey on the grill?
Do you wrap turkey in foil when smoking?
How do you cook a smoked turkey on a charcoal grill?
Get a flavorful smoked turkey on a charcoal grill! Yield: 1 (12 lb) turkey Clean your grill grates and set up your grill for indirect heating, with a drip pan directly in the center of the bottom grate and your coals arranged around the pan. Place an oven thermometer in the grill and preheat the grill to 200F. Mix the rub together in a small bowl.
Can you smoke a Turkey on a char grill?
Smoking a turkey is an art form that can transform an ordinary bird into a culinary masterpiece. With the help of your Char-Griller grill, you can infuse your turkey with a delightful smoky flavor and achieve a juicy, tender texture that will have your guests raving.
How do you smoke a Turkey?
With olive oil, canola oil, or butter, coat the outside and inside of the turkey then coat with your rub of choice or simply use garlic, salt and pepper. Optionally, fill the cavity with aromatics including Coca-Cola (poured inside), apple, onion, garlic and more ingredients of your choosing. Smoke It!
How to cook a Turkey on a grill?
First, you will need to set up your grill for indirect cooking. For smoking a turkey on a grill, we like to arrange the coals in a circle around the exterior of the grill, leaving a space in the center without coals where we can put a pan to catch any juices that drip from the bird. The bird will go over this pan.
How long do you cook a Turkey in a smoker?
Once your turkey is ready and your smoker is up to temperature, . Plan on cooking it 30 minutes for every pound that it weighs. Place a drip pan filled with water underneath the turkey in the smoker. Every hour, baste the turkey with the juice that it produces throughout the cook. If you opted to brine it prior, there’s no need to baste.
How do you smoke a chicken on a gas grill?
Place a handful of smoking chips over the warm coals and place the bird on the top grill grate, above the drip pan. Cover the grill. Smoke for 5-6 hours. Pour ½ c of chicken broth into the cavity every 2 hours, as needed if the bird looks dry. Add new coals and chips every half hour and check to be sure your temperature is holding around 200F.