Smoke a Turkey on a Grill?
So, grab your gobbler and let’s go!
There are a few basics to follow first:
A 12 pounder works best. The time involved with a smoked turkey is increased with a larger bird. In reality, smoke flavor permeates a smaller turkey better.
Be sure you have a grill large enough to accommodate the size of your turkey. Most grills will work for smoked turkey. I like the kettle style, but if the bird fits…
You’ll need some wood. I like chunks, but chips will work. There are several types of wood we could use with a smoked turkey. I prefer Apple or Hickory. Hickory imparts a stronger smoke flavor than Apple. For this “quick smoke” method, I recommend Hickory. It’s readily available and performs favorably. Try your local supermarket or home improvement center.
Prepare the little fella:
I’m sure you know about thawing, storing and all that safety stuff, right? If not, go to Butterball dot whatever, for all that. We’re just here to smoke a turkey!
Rinse the bird with cold water, inside and out. Remove the neck and giblets. Towel dry and let him drain for a bit.
Rub some salt in the cavity. Do Not Stuff a Smoked Turkey!
It’s time to rub him down. Lightly coat Mr. Tom with the oil of your choice. I use vegetable oil, but you can use any type. The goal with a smoked turkey is to keep him from drying out. Rub him like a masseuse. Believe it or not, it helps. Just as they pound steak for tenderness, it distributes the proteins evenly for more uniform taste and cooking. Trust me…just do it!
You’ll need a meat rub. There are many recipes on the Internet. Most true smokers are very secretive about their recipes, as am I. Any poultry rub currently available at the local supermarket will suffice. As you progress in your turkey smoking endeavors, you too will create your own. For now…hit the store. Spread some on the turkey and yes folks, massage again. Let him relax for an hour or two. Overnight is best. Mr. Tom is now so content and relaxed that he’s ready for a smoke…And so are we.
Let’s get that grill ready, shall we?
You’ll need a water pan. One that fits inside your grill, yet leaves enough space to spread at least 2-3 inches of charcoal around the pan. I use a stainless steel Bowl. Disposable foil pans also work well. Our objective is to set the turkey over a container of water, while the charcoal around the container provides heat. This is referred to as “indirect fire cooking” The fire isn’t doing the actual cooking as you do with burgers, it’s the heat that is doing the cooking when smoking a turkey. The hot water in the pan provides moisture. It may take a bit of searching to find the right set-up, but your smoked turkey will thank you for it.
Grab the wood we discussed and throw it into a bucket of water for at least an hour. This is important! Dry wood will burn like…well, dry wood. This creates flare ups that will more than likely scorch the skin. I come from old school…I like the skin. Of course, that’s if the flare up didn’t burn off the legs and wings. Wasted smoked turkey at that point! Plus wet wood will not burn, but smoke. That’s why you’re reading this, isn’t it?
Next, I fire up a metal coffee can of coals. Lighter fluid will work. I use one of those electric “wands”. Heat enough water to fill the pan. When the coals are red-hot, pour the water into the pan and distribute the hot coals around it. Close the lid and take a break while everything heats up. Any time I’ve grilled a smoked turkey, this stage always seems a bit chaotic.
Break Over! I put a few bacon strips on the the turkey. They’ll start cooking and distribute grease down the sides, which will help keep the skin of the smoked turkey moist. It’s only an option. Put a cover of foil over him and place on the grill, breast side up. Throw some wood on the fire. On top, place another layer of charcoal. This should get you about 2 hours of smoking.
Quit Peeking! A Watched Turkey Never Smokes
You’re smoking a turkey. Every time you lift the lid, you’re wasting smoke and valuable heat. Stop it! I know you’re excited, leave it alone…go do something!
Eventually, check the grill. The lack of smoke billowing out is your first indication. If your grill is warm to the touch, it’s time to repeat the process. You may be able to put more coals and wood on the fire to continue. I usually start a new batch using my coffee can technique. I don’t want too much heat to escape while I decide this.
Time for phase 2. Refill the water. Spread the new coals and throw on more chips. Top with a few coals for safe keeping and you’re done. At this phase, your smoked turkey may need a quick brushing of more oil. A tip: Put your giblets into the water pan at this stage. You’ll be making great gravy stock. Especially if you tried my bacon tip!!!
Time to Wrap it Up
Once the grill dies down, put the smoked turkey into a basting pan and cover with foil. We’re going to put him in the oven. You can do this immediately, but I tend to smoke my turkey the day before. The next day I drop him in the oven at 240 degrees F (115 degrees C) and wait for a meat thermometer to reach 165 degrees F (75 degrees C) . Pull the turkey out of the oven and let it sit for about 15 minutes. You’re now ready to carve. If this is your first time smoking a turkey, don’t worry about the meat color. Smoked turkey will have a “raw” look to it.
For a gas or electric grill, a smoked turkey can be done using the same steps minus the charcoal, of course. Make several “packets” of wood chips in foil. Perforate them with a fork. Medium heat should suffice.
This smoked turkey method works well because it can be done the day before. I also don’t trust that my bird has thoroughly cooked. That’s why I put it in the oven.
Total time for your smoked turkey should be about 4 hours on the grill and 2 hours in an oven. Time well spent. You won’t regret it! Next time will go a bit smoother. Keep in mind, a smoked turkey should not be just for winter holidays. Try a smoked turkey or smoked turkey legs for the Fourth of July. It’s a wonderful change from the normal dogs and burgers!
