Barbecued turkey frees up the oven on Thanksgiving and gives you a bird with deeper flavor and crisp, smoky skin. The method is easier than its reputation. Here is the approach we recommend for a 12 to 14 pound bird on a smoker, kettle or gas grill set up for indirect heat.
Pick the right bird
A 12 to 14 pound turkey cooks more evenly than a giant bird and fits on most grills. If you need to feed a crowd, cook two smaller turkeys rather than one huge one. Thaw completely in the fridge (allow about one day for every 4 to 5 pounds) and pat it very dry before seasoning.
Step 1: Add flavor inside and out
You have two good options. Use one, not both, or the bird can get too salty.
Dry brine
Rub the bird all over with kosher salt (roughly 1 tablespoon per 4 to 5 pounds) a day ahead and leave it uncovered in the fridge. The skin dries out, which helps it crisp on the grill.
Injection
Mix melted butter, chicken stock and a little of your rub, then inject it into the breast, thighs and legs in several spots. An injector gets the seasoning deep into the thickest meat, which matters with a big bird. A marinade injector with a case is easier to control than a cheap plunger style.
Step 2: Season the skin
Brush the bird lightly with oil or melted butter and season generously. A dedicated poultry blend such as Double Dun Ranch Turkey Rub is built for this, or use a simple mix of salt, pepper, garlic, paprika and dried herbs. Season under the skin of the breast too.
Step 3: Set up for indirect heat
- Smoker: aim for 275 to 325°F. Turkey skin turns rubbery at low “brisket” temperatures, so run it hotter than you would for ribs.
- Charcoal kettle: bank the coals on one side and put the bird on the other, over a drip pan. Our guide to getting a charcoal grill going covers lighting.
- Gas grill: light the burners on one side only and cook over the unlit side.
Add a few chunks of a mild wood such as apple, cherry or pecan. Strong woods like mesquite can overpower poultry.
Step 4: Cook to temperature, not time
At 300°F, expect roughly 12 to 15 minutes per pound, but always go by temperature. Check the thickest part of the breast and the thigh. Cook until the thickest part of the breast reaches 165°F and the thighs reach at least 175°F. Rotate the bird halfway through if your grill has a hot side.
If the skin is browning too fast, tent the breast loosely with foil.
Step 5: Rest and carve
Rest the turkey for 30 to 45 minutes, loosely tented. This keeps the juices in the meat instead of on the board. Wear heat-resistant gloves to move the bird, since a hot, slippery turkey and a pair of tongs is an accident waiting to happen.
Food safety reminders
- Don’t stuff a barbecued turkey; cook stuffing separately.
- Keep raw poultry and its juices away from other food.
- Refrigerate leftovers within two hours.
Make it a holiday plan
Cook the turkey outside, and the oven stays free for sides and pie. Smoked turkey also makes the best leftover sandwiches you will eat all year. Pair it with the sauces in our homemade barbecue sauce roundup.
How long will it take?
At 135 to 150°C (275 to 300°F), plan on about 10 to 15 minutes per pound for a spatchcocked bird, and longer for a whole bird. A 6 kg (13 lb) turkey usually takes 3 to 4 hours whole, or about 2 hours spatchcocked. Always cook to temperature and build in an hour of buffer.
Spatchcocking, step by step
Spatchcocking (removing the backbone and flattening the bird) cooks faster and more evenly.
- Place the turkey breast side down.
- Use strong poultry shears to cut along both sides of the backbone and remove it (save it for gravy).
- Flip the bird and press hard on the breastbone until it cracks and lies flat.
- Tuck the wing tips behind the breast.
Wood for turkey
Turkey takes on smoke easily, so use milder woods: apple, cherry, pecan or a little oak. Avoid heavy mesquite for long cooks.
Making gravy from the drippings
Place a pan under the turkey (with a little water or stock and some onion, carrot and celery) to catch drippings. After cooking:
- Strain the drippings and skim off the fat.
- Cook equal parts butter and flour in a saucepan for 2 minutes.
- Whisk in the drippings and stock until smooth.
- Simmer until thick and season to taste. Smoked drippings can be salty, so taste before adding salt.
A Thanksgiving-day timeline
- 2 to 3 days before: thaw in the fridge (allow about a day per 2 kg or 4 to 5 lb).
- 1 to 2 days before: dry brine.
- Morning of: inject, season and light the grill or smoker.
- About 4 to 5 hours before dinner: turkey on.
- 1 hour before dinner: check temperatures and start gravy.
- 30 to 45 minutes before dinner: rest and carve.
Leftover ideas
Smoked turkey makes great sandwiches, soups, pot pies and salads. Store leftovers in the fridge for up to four days, or freeze in portions.
Frequently asked questions
Should I brine or inject?
Both work. A dry brine improves skin and seasoning; injection adds flavor deep inside. Many cooks do both.
Can I stuff a smoked turkey?
It’s safer to cook stuffing separately. Stuffing inside slows cooking and must reach a safe temperature too.
Why is my turkey skin rubbery?
Low smoker temperatures keep skin soft. Cook hotter (150 to 165°C, 300 to 325°F) or finish over higher heat.
How do I keep the breast from drying out?
Spatchcock, inject, cook to 74°C (165°F) in the breast and rest before slicing.
A video from SnS Grills on cooking a turkey on the BBQ.
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Top image: “A whole smoked turkey cooked for Thanksgiving dinner” by Gatorfan252525 (resized and cropped), CC BY-SA 4.0, via Wikimedia Commons.