How to Grill a Whole Turkey with Charcoal for Juicy, Smoky Flavor

As the holidays approach, it’s time to start planning your holiday meals. And for many families, the centerpiece is a whole roasted turkey But this year, why not take your turkey outside and grill it up over charcoal for irresistibly juicy meat with a smoky flavor?

Grilling a whole turkey on a charcoal grill may seem daunting, but it’s easier than you think with some preparation and technique. The smoky aroma and flavor imparted by the charcoal takes your turkey to the next level. Follow this guide for tips, step-by-step instructions, common mistakes, and expert advice on how to grill a whole turkey on a charcoal grill for perfect results every time.

What You Need to Grill a Whole Turkey

Grilling an entire turkey does require some special equipment and supplies, Here’s what you’ll need

• A charcoal grill with at least a 22-26 inch diameter cooking grate. A kettle style grill with a lid works best.

• Natural lump charcoal or charcoal briquettes. Avoid lighter fluid for better flavor.

• A chimney starter for lighting the charcoal evenly

• Wood chips or chunks (mesquite, hickory, apple) for extra smoke flavor (optional).

• A meat thermometer for monitoring doneness precisely.

• A foil drip pan to catch juices under the turkey.

• Poultry shears and kitchen string for trussing the turkey.

• Herbs, spices, olive oil and broth for flavoring the turkey.

Tips for Prepping the Turkey

• Defrost frozen turkey for at least 24 hours in the fridge before grilling.

• Remove giblets and neck from the cavities. Rinse turkey and pat very dry, inside and out.

• Truss legs together with kitchen string to hold shape on the grill.

• Loosen skin from breast and rub olive oil, herbs and spices directly onto meat.

Arranging the Charcoal

The key is using indirect heat by only placing charcoal around the outer edges of grill. Leave center empty.

• Pile charcoal on just 2 sides of kettle grill, equally spaced apart.

• Ignite charcoal in a chimney starter so it’s evenly lit without lighter fluid.

• When coated in gray ash, pour charcoal onto grill into two even piles on opposite sides.

• Place a drip pan in the empty space between piles to catch drippings.

Cooking the Turkey Slow and Low

• Place turkey breast side up on cooking grate over drip pan in center empty space.

• Keep vents open and lid closed as much as possible to maintain 225-250°F temperature.

• Use an instant read thermometer to monitor doneness in thickest part of thigh and breast.

• Every 45 mins, add 6-8 fresh charcoal briquettes to each pile to maintain heat.

• Cook until thigh reaches 170-175°F and breast 165°F. Takes 10-15 mins per pound.

Rotating, Basting and Browning Skin

• Rotate turkey occasionally for even cooking. Tent breast with foil if browning too fast.

• Baste turkey with chicken broth every 30 mins to keep moist.

• Remove foil last 30-60 mins if needed to crisp and brown the skin.

• When done, transfer turkey carefully to a cutting board. Tent with foil and rest 20-30 mins before slicing.

Cleanup of Turkey and Grill

After cooking, be sure to allow grill to fully cool before cleaning. Use a wire brush to remove grease and food residue from grates. Empty and wash drip pan thoroughly with hot, soapy water. Proper cleanup prevents future flare ups.

Common Problems and Solutions

Even experienced grill masters encounter issues cooking a whole bird. Here are some common problems and how to troubleshoot:

• Flare ups from drippings – Use drip pan, trim excess fat, bank coals on periphery.

• Uneven cooking – Check doneness in multiple areas with thermometer. Rotate turkey.

• Skin burning – Tent foil over breast and drumsticks if needed. Lower heat.

• Turkey drying out – Baste frequently with broth. Don’t overcook past 170°F thigh.

• Temperature dropping – Have extra charcoal ready. Add more briquettes regularly.

• Loss of heat – Keep lid closed as much as possible. Add fresh coals every 45-60 minutes.

With some preparation and tending the grill, you can master the art of charcoal turkey grilling. The smoky flavor is outstanding and worth the effort. Serve it up this holiday season for a memorable meal!