Get our temperature and pound guide here. 4 ounces/115 grams fresh ginger (thinly sliced), 1 (12 to 14 pound/5.5 to 7.5 kilograms) turkey. If you plan on smoking a turkey on your grill, Food & Wine reports that this method works best for smaller birds that are less than 14 pounds. This is the hard part — Food & Wine recommends giving it at least 30 minutes before you start carving and eating, but each bite of smoked turkey will be well worth the wait. No worries–use your grill to slow-roast this tasty bird and it will be just as tender and delicious.

He has written two cookbooks.

You can loosely cover the turkey with a piece of aluminum foil while it is resting or you can just leave it uncovered. Food & Wine explains that the best way to make sure your wood chunks produce smoke instead of burning is to soak them in water before adding them to the charcoal. You might have to add more charcoal to increase the heat, or more wood chunks to create more smoke. Wet a piece of paper towel with cooking oil, pick it up with tongs and wipe the cooking grill (where the turkey will rest) with the oil. When done, remove from grill and let rest for about 15 minutes. The result will be a tender, juicy bird with delicious smoky flavor, and you won't have to give up your oven for hours while it roasts. Derrick Riches is a grilling and barbecue expert. The smoked turkey is done when the internal temperature reaches about 175 F/80 C in the thigh or about 165 F/75 C in the breast. Combine apple juice, brown sugar, and salt in a large saucepan. Resist peeking!

Remove any fatty deposit you might find on the turkey and everything from the body cavity. Arrange the turkey so the legs are facing the hottest side of the grill, and keep the temperature between 350 and 400 degrees Fahrenheit.

You're loosing precious heat and smoke. Place the turkey on the cool side of the grill, and rotate it 180 degrees every 45 minutes to ensure even cooking. Place on the grill away from direct heat. After smoking for an hour, Weber recommends flipping the turkey so the breast side is facing up. Place the turkey (breast side up) on the cooking grill, centered over the drip pan on a charcoal grill. Looking for more turkey inspiration? Preheat your grill to about 325 F/165 C. Place turkey … This step is important! Once the turkey has been cooking for at least an hour and a half, it's a good idea to check on it again. Smoking a turkey, whether it's for Thanksgiving dinner or another special occasion, is a delicious and easy way to cook up a whole bird. You don't even have to own a smoker to do it — as long as you have a charcoal grill, you can set it up to smoke a turkey. O… Here's how to set up your grill for smoking ang grilling a turkey on you gas grill.

If any part of the bird is starting to look too dark, you can cover with foil to prevent smaller pieces like the wings from burning. Should You Brine or Pre-Salt Your Turkey? Let it rest for 20-30% of the total cooking time. If it is going to be cold where you live, like it will be here in the Midwest, then the turkey will take few extra minutes per pound to cook. I strongly recommend getting a meat thermometer so that you can safely and accurately gauge the progress of your pellet smoked meat. Remove turkey from brine and pat dry with paper towels. After 30 to 40 minutes, you will need to wrap the wings in foil to keep them from burning. The more you open the lid, the longer it will take to cook so be patient, relax and go watch some more football.

Place hickory chips in water and prepare grill for indirect grilling on medium heat. Preheat your grill for 10-15 minutes before adding your turkey. Brush with vegetable oil periodically. Turkey is probably the most difficult meat to cook because you need to cook it to a higher temp than almost any other meat to make it safe, and if you overshoot by as iittle as 5°F, you go from juicy and giving thanks, to cardboard. Or use an. Remove turkey from brine and pat dry with paper towels.

Close the lid and... 3. To grill the perfect turkey, you’re going to need the perfect grill.Choosing a gas or charcoal grill will ultimately come down to personal preference. Get it free when you sign up for our newsletter. Tie legs together with string and lightly brush turkey with vegetable oil. Smoking a turkey, whether it's for Thanksgiving dinner or another special occasion, is a delicious and easy way to cook up a whole bird. If it is going to be cold where you live, like it will be here in the Midwest, then the turkey … Are you interested in making a smoked turkey but don't have a smoker? Make sure that the turkey remains completely submerged. Now with all that out the way, let’s get on to how to smoke turkey on a pellet grill. Smaller turkeys are your best bet for smoking because they can sit farther away from the coals; if you use a bird that's too big, it can end up cooking from the heat of the charcoal instead of smoking. Bring to a boil and continue heating until the sugar and salt have dissolved. This will help you monitor the turkey and make sure it is not over cooked!

Start with the breast facing up for the first 1 to 2 hours, then turn the breast down, and continue cooking. When the temperature has reached 230-250°F/110-121°C... 1. Place it on the opposite side of the hot burner, over the drip pan, on a gas grill. In the case of turkey we want the breast meat to have reached 165°F. By using The Spruce Eats, you accept our, The 13 Best Mail Order Turkeys for Thanksgiving 2020, Step-by-Step Guide to Making Rotisserie Turkey, Top 10 Easter BBQ Dishes for the Grill or Smoker, How to Baste Your Turkey Without a Baster, 16 Thanksgiving Turkey Recipes to Feed a Crowd. 2. Tie legs together with string and lightly brush turkey with vegetable oil.

You don't even have to own a smoker to do it — as long as you have a charcoal grill, you can set it up to smoke a turkey.The result will be a tender, juicy bird with delicious smoky flavor, and you won't have to give up your oven for hours while it roasts.

In a large (five-gallon or larger) stockpot or similar container, combine the apple juice mixture with three quarts of water, oranges, ginger, cloves, bay leaves, and garlic. With our cookbook, it's always BBQ season. Here's how to properly smoke a turkey on the grill. Then, according to Weber's website, you can place the turkey breast-side down in an aluminum foil pan (over veggies, if you want), and set the pan on the grill rack directly over the water pan, which will catch any drippings. If you're taking a few hours to soak your turkey in a brine mixture, that's the perfect time to soak the wood in a separate bowl of water so both are ready to go on the grill at the same time. Check the temperature of the turkey on the innermost part of the thigh and the thickest part of the breast to make sure that it is fully cooked at 165 degrees before removing it. Keep in the mind that the turkey could cook a little quicker than you expect so be sure to have checked it halfway, three quarters of the way and then when you think it is done. For more about how we use your information, see our privacy policy. Check the temperature of the turkey halfway through the cook, three quarters of the way and then when you think it is done to make sure that you are on the right track to hit 165. Step 5 - Smoke That Turkey In Your Grill! Set-up the grill for indirect heat, meaning that the turkey will not be directly over a lit burner. The most important part of smoking your turkey on the grill is getting everything set up properly to produce smoke. Finally, when the thickest part of the thigh reaches 170 to 175 degrees Fahrenheit, you can take your bird off the grill and let it rest. When grilling a turkey on a gas grill you will want to use wood chips. Place turkey in brine mixture and refrigerate for 24 hours. You should expect it to take about 12 to 14 minutes per pound.

Skim off any foam that forms on the top and let cool.​. Preheat your grill to about 325 F/165 C. Place turkey on a roasting rack inside a foil pan. According to Weber's website, you can create smoke on a charcoal grill by arranging your charcoal in a half circle on one side of the grill and placing a disposable foil pan filled with warm water on top (this helps regulate the heat and temperature of the grill). Just before putting your turkey on the grill, add damp wood chunks to the charcoal to create smoke. However, make sure to choose a grill that has enough vertical height to accommodate a turkey while still allowing air to circulate on all sides. Start by making sure your turkey is completely defrosted, and season it however you'd like. If the breasts start to get too brown, cover with foil. The Spruce Eats uses cookies to provide you with a great user experience.

I like to use 2 handfuls of. Copyright © 2020 Weber, All Rights Reserved. Be sure to check out more tips here.

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