A well-smoked turkey is a Thanksgiving table classic, with the smoke adding bold flavor and caramelization that creates a juicy, tender bird. Smoking also cuts down on salt and sugar, making it a healthier alternative to the usual turkey fare. It pairs well with a variety of seasonings, from dry rubs to wet glazes.
Charleston pitmaster Rodney Scott is known for his whole-hog barbecue, a masterpiece of succulent pork smoked over oak coals for hours and then mopped with a slightly sweet and spicy vinegar sauce. He applies the same techniques to this roast turkey recipe. The result is a deliciously moist, salty and tangy main dish that goes great with all of your traditional Thanksgiving sides.
This recipe starts with a brined turkey that’s cold and dry-rubbed before the turkey is smoked. The brine is made with a mixture of paprika, savory, cayenne, cumin, mustard powder and a little brown sugar. It’s an easy-to-follow recipe that can be made the day before or a few hours ahead of time.
After the turkey has been seasoned and stuffed, it’s placed on the grill using indirect heat. This means the burners below it are turned off and the other burners are on low. A drip pan is placed under the grate and covered. This keeps the bird from overbrowning and gives it plenty of time to cook through without drying out.
The turkey is checked every 30 minutes and basted as needed. It should be cooked until an instant-read thermometer inserted in the thickest part of the turkey reads 160F, about 3 to 3 1/2 hours. Once the bird has finished cooking, it is removed from the grill and allowed to rest for 20-25 minutes. The drippings from the turkey are used to make gravy.
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