I have to say, while I enjoy turkey in just about any form, smoked turkey is still my favorite. Bringing in that bird off the grill, with the browned skin, bathed in smoke for hours, is such a treat for the family and friends, and really shows off your skills as a man-o-the-flame. Here is a quick “how-to” guide for smoking your turkey. I adapted this from the simple version on the Weber site, adding to it a few things I learned by following their method.
As Thanksgiving approaches, many people start thinking about how to prepare the perfect holiday turkey. While roasting a turkey in the oven is the traditional method, smoking a turkey on a charcoal grill results in an incredibly juicy, moist and flavorful bird with a delicious smoky aroma If you want to wow your family and guests this Thanksgiving, smoking your turkey on a Weber charcoal grill is the way to go
In this article, I’ll walk you through the full process of smoking a turkey on a Weber charcoal grill, from selecting the right bird to setting up the grill to monitoring temperatures. Follow these tips and you’ll have a smoked turkey with crispy skin and tender, smoke-infused meat that steals the show as the centerpiece of your holiday table.
What You’ll Need
Smoking a turkey does require some special equipment and a bit more time, but the payoff in flavor is well worth it. Here’s what you’ll need
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A 10-15 lb fresh or thawed turkey – go for a high-quality free-range bird for the best flavor. Allow 1.5 lbs per person.
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2 large disposable foil pans
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A bag of natural hardwood lump charcoal
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Hardwood chips or chunks – oak, hickory, cherry or apple wood
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A charcoal chimney starter
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Lighter fluid or paraffin starter cubes (optional)
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A Weber kettle charcoal grill – 22″ model minimum
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A hinged cooking grate – supports easier turkey placement
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Long cooking tongs and heat-resistant mitts
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Instant-read meat thermometer
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Grill thermometer (optional)
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Wood chunks or sticks for seasoning (optional)
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Herbs and spices for rubbing
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Butter, chicken stock, vegetables, apples for the cavity
Prepping the Turkey
Choose a fresh, organic turkey whenever possible for the best flavor. Thaw the turkey in the refrigerator for 24 hours per 4-5 lbs.
Remove the giblets and neck from the cavity. Rinse the turkey under cool water and pat very dry, inside and out, with paper towels.
Make a spice rub by combining 2 tbsp each of dried sage, thyme, rosemary, salt and pepper. Gently loosen the skin from the breast and rub half the spice mix directly onto the meat. Rub the skin with butter or olive oil and sprinkle with the remaining rub.
Chop 1 onion, 2 carrots, 2 celery stalks. Place in the cavity along with a halved apple and a few fresh herbs. Tie legs together with kitchen string. Tuck wing tips under.
Setting Up the Grill
Stack charcoal briquettes in a chimney starter. Use 2-3 starter cubes and light. When coals are ready, carefully pour them into a ring around the outer edge of the bottom of the grill, leaving a space open in the middle.
Fill a disposable foil pan with water and place in the center of the coals on the grill grate. This will add moisture. Place a cooking grate over the coals.
Take a handful of wood chips and soak in water for 30 minutes. Scatter soaked chips over the hot coals – this will produce smoke.
Placing the Turkey on the Grill
Once coals are hot and wood chips are smoking, carefully place the turkey on the cooking grate, breast side up. Use tongs and mitts. The drip pan should be directly under the turkey.
Put the lid on the grill with the top and bottom vents open. Keep an eye on the temp – you want to maintain 300-325 F. Add more charcoal around the perimeter if needed.
Use wood chunks or sticks to add more smoke flavor. Place on coals. Try different woods like hickory, apple, cherry, pecan.
Monitoring and Rotating
Maintain temp between 300-325 F. Rotate the turkey 180 degrees every 45 mins for even cooking. Replenish charcoal as needed to keep temp steady.
Use an instant read thermometer to check breast and thigh meat temps. Breast should reach 160 F, thighs 175 F. If browning too fast, tent foil loosely over breast and top of drumsticks.
Total smoking time is approx. 15-20 mins per pound, so a 15 lb turkey will take 4-5 hours.
Let turkey rest 20-30 mins before carving to allow juices to redistribute.
Smoked Turkey Perfection
Follow these tips for smoking a turkey on a Weber grill and your holiday bird will have the quintessential traits of a perfectly smoked turkey:
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Moist, tender meat infused with sweet, smoky flavor
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Crispy, well-browned skin with herbs and spices
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Irresistible smoky aroma that fills the whole house
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Deep mahogany color from hours in the smoker
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Thick, rich and juicy pan drippings for gravy
Smoking a turkey does take some time and attention, but the flavor payoff is immense. Your family will be amazed and delighted when you serve up deliciously juicy and smoke-kissed turkey meat with crispy, spiced skin right off your Weber charcoal grill. I hope you’ll give smoked turkey a try this Thanksgiving – it’s a game changer!
Step 3: Arrange the coals
Once all of the charcoal has turned a gray-ash color, it’s ready for cooking. Take one of the foil pans and fill halfway deep with water and place it on the bottom grate of the grill. The water will help keep the turkey moist while it is being smoked.
Surround 3/4 of the pan with coals and top with a handful of soaked wood chips. You may want to add a few new charcoal briquettes to the pile since they will take a while to heat up.
Note: The water will likely evaporate so keep an eye on it. Also, the woodchips may flare up causing direct heat rather than a steady smoke. If the wood chips won’t smoke but rather burn, just do away with them. They don’t add enough to the taste to make it worth the heat and smoke that is lost trying to put them out.
Step 2: Prepare the bird
While the charcoal is getting hot, get the turkey ready.
The turkey should be defrosted and ideally at room temperature before putting on the grill. Make sure the insides are out of the turkey and the cavity is rinsed out well.
Pat the turkey dry with a paper towel and fill the inside of the bird with the following:
- Lots of salt
- About 2 onions
- About 3 Carrots
- About 3 Stalks of Celery
- Optionally add an apple in place of an onion to give it some sweetness
Optional – Using a surgeon’s knot, tie butchers string around the turkey’s breast (keeping the wings close to the body) and the legs (keeping the stuffing and aroma inside the cavity).
Chop the remaining onions, carrots, and celery. Take two of the foil pans and put one inside the other — doubling the thickness. Add the veggies and either 1 cup of chicken broth or water. Place the turkey on top of the veggies, breast side down.
Melt a stick of butter in the oven or microwave and add the following:
- Some Salt (not too much if using salted butter)
- Some Pepper
- Chopped Parsley
Coat the outside of the turkey with the butter mixture.
How to Smoke a Turkey on a Charcoal Grill (Weber Kettle)
FAQ
How long does it take to smoke a turkey on a Weber charcoal grill?
Grill the turkey for approximately 2 ½ hours, or until the internal temperature in the deepest part of the thigh reads 165 F with an instant-read or iGrill …
When smoking a turkey, do you put it directly on the grill?
Smoke-roast the bird Place the turkey directly on the grill grate, the coals on either side of it. Throw a handful of drained wood chips (or if using, wood chunks) on the coals. Replace the lid. Resist checking on the turkey every few minutes as you’ll lose a lot of heat.
How do you keep a turkey moist when smoking?
We swear by wet brining our turkey before smoking because it not only adds a ton of flavor but also helps the turkey retain moisture during the smoking process.Oct 17, 2022