Smoking a turkey on a grill may seem intimidating, but with the right tools and techniques, you can make a moist, flavorful bird that will be the star of your holiday table. I’m going to walk you through everything you need to know to smoke a turkey on a charcoal, gas, or pellet grill so you can wow your guests this year
Why Smoke a Turkey on the Grill?
There are a few reasons why smoking a turkey on the grill is a great choice
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It frees up oven space for sides and desserts No need to hog the oven with a giant bird when you can easily cook it outside on the grill.
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You get deliciously smoky and juicy meat. The smoke adds great flavor, while the low, indirect heat keeps the turkey incredibly moist.
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It’s impressive! Guests will be wowed when you bring out a beautiful smoked turkey. It has that gourmet, upscale flair.
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You can hang out outside while it cooks. Rather than being stuck inside basting the turkey, you can enjoy the weather and chat with guests while the grill does the work.
Picking the Right Turkey
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Go for a smaller bird, 10-15 lbs. Larger birds take too long to cook through and aren’t as safe. Get 2 smaller birds if feeding a crowd.
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Make sure it’s fully thawed before smoking. Give yourself plenty of lead time.
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Dry thoroughly before seasoning and smoking for crispy skin and good smoke absorption. Pat dry with paper towels.
Seasoning the Turkey
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Brine for extra moisture and flavor. An apple, sage, or citrus brine is delicious.
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Rub the exterior with an herb rub or savory seasoning blend before smoking.
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Stuff aromatic herbs and citrus wedges in the cavity for even more flavor.
Setting Up Your Grill for Smoking
There are a few key things you need to do to transform your grill into a smoker:
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Use indirect heat so the turkey isn’t sitting directly over the heat source. The coals or burner should be off to one side.
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Add wood chips or chunks for smoky flavor. Soak wood chips in water for 30 minutes first. Use apple, cherry, hickory, pecan, etc.
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Maintain a low temperature, between 225-275°F, for tender, evenly cooked meat.
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Use a thermometer to monitor the temp. The grill’s lid thermometer or a probe thermometer works.
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Add more coals and wood as needed to maintain temperature.
Smoking Times and Temperatures
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Total smoking time is usually 10-15 minutes per pound. For a 12 lb turkey, expect around 2-2.5 hours.
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Maintain a smoker temp of 225-275°F for even cooking.
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Cook to an internal temp of 165°F in the thigh and 155°F in the breast.
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Let rest 30 minutes before carving for juicy meat.
Smoking a Turkey on a Charcoal Grill
A kettle grill is great for smoking turkey. Here’s how:
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Mound charcoal on one side of grill. Leave other side empty.
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Add soaked wood chunks to charcoal.
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Put a drip pan with water on empty side.
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Place turkey over drip pan, away from coals.
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Adjust bottom and top vents to hold temp between 225-275°F.
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Add fresh coals and wood chunks as needed to maintain heat.
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Brush turkey with glaze/sauce during last 30 minutes if desired.
Smoking a Turkey on a Gas Grill
You can smoke a tasty turkey on a gas grill with a few tweaks:
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Use wood chips in a smoker box or foil pouch over the burner to generate smoke.
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Turn off one burner, and arrange turkey away from lit burner for indirect cooking.
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Maintain temperature between 225-275°F by adjusting burner heat as needed.
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Add fresh wood chips every 45-60 minutes to keep smoke going.
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Use a disposable foil pan filled with water under turkey to regulate heat.
Smoking a Turkey on a Pellet Smoker
A pellet grill makes smoking turkey incredibly easy:
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Pellet smokers automatically maintain a steady, even temperature for you.
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Pellets provide a consistent smoke flavor without hassle.
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Cook using the same indirect setup, with turkey away from the heat.
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Set the temperature to 225-250°F and let the grill do the work!
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No need to add more fuel – just sit back and relax.
Troubleshooting Smoked Turkey
Problem| Solution
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.
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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.
Charcoal Smoked Turkey Whole Tips For Beginners
FAQ
How long does it take to smoke a turkey on the grill?
A good rule of thumb is that smoking a turkey typically takes about 30-40 minutes per pound at a temperature of 225°F to 250°F. For example, a 12-pound turkey will take approximately 6 to 8 hours.
Do you wrap turkey in foil when smoking?
… way to ensure you wind up with a perfectly roasted turkey—juicy and flavorful no matter what part you dig into—is to both cover it and not cover it with foilDec 25, 2024
How long to smoke turkey at 250 degrees?
- Preheat your smoker to 250°F.
- Season and spatchcock the turkey.
- Place the turkey on the grill grates.
- Smoke the turkey for about 12–15 minutes per pound.
- Keep the smoker’s temperature consistent.
- Monitor the internal temperature of the turkey.
- Let the turkey rest for at least 15 minutes before carving.
Is it better to smoke a turkey at 225 or 350?
The best approach to smoking a turkey breast is to cook it at around 350°F. It’s not a traditional barbeque technique, but instead it’s what I refer to as “smoke-roasting” the bird.
Can you smoke a whole turkey?
Yes, you can smoke a whole turkey. Smoking a whole turkey, wrapped in a fresh herb and garlic butter rub, is a wonderful choice for the holidays or any occasion where your oven might be space-challenged. If you have never smoked a whole turkey before, you will be surprised at just how easy it is!
How do you cook a smoked turkey on a pellet grill?
Our Pellet Grill Smoked Turkey With Montreal Seasoning is so tender the meat just falls off the bone. All you need to do to keep the bird steady while cooking is gently crack or spread out the rib cage—just don’t forget to be gentle with the breast meat.
How do you smoke a Turkey on a gas grill?
Drain and add two handfuls of wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, place the pan in the center of the cooking grate. Cook the turkey over indirect medium-low heat, with the lid closed, for 1 hour.