Turkey Grill: Can You Smoke on Regular Grill?

Gearing up for a backyard gathering and wondering if you can smoke a turkey on a regular grill? Absolutely, you can enhance your grilling game by learning how to smoke a turkey on a charcoal or gas grill. It requires a bit more technique than ordinary grilling, but the result is moist, flavorful meat with a smoky edge that's perfect for any celebration. Let's dive into the world of smoked turkey on a regular grill.

Before we embark on this culinary adventure, let's address the elephant in the room. Yes, you can smoke a turkey on a regular charcoal or gas grill. But no, it won't be the same as using a dedicated smoker. However, with the right techniques and a bit of patience, you can achieve a tasty result that will impress your guests. So, let's get started!

Preparation: Choosing and Prepping Your Turkey

The first step is choosing the right turkey. For smoking, go for a fresh or frozen bird, not self-basting or kosher, as these can impart unwanted flavors. A 12-14-pound turkey is manageable on most grills. Allow the turkey to thaw in the refrigerator if it's frozen.

Once thawed, pat it dry with paper towels. This is crucial, as a wet surface will prevent the seasoning from sticking. Apply your preferred seasoning rub, ensuring the entire bird is coated, including the inside cavity. For a simple yet effective blend, mix salt, pepper, garlic powder, smoked paprika, and a pinch of cayenne pepper.

Brü crewing and Brining

Before smoking, consider brining your turkey for added moisture and flavor. Dissolve 1 cup of kosher salt and 1 cup of brown sugar in 1 gallon of water. Submerge the turkey in the brine, ensuring it's completely covered. Refrigerate for 12-24 hours, then remove, rinse, and pat dry before seasoning and smoking.

Alternatively, you can try the 'brü crew' method, popularized by Chef Thomas Ortega. Instead of a traditional water-based brine, he uses a mixture of pineapple juice, apple cider vinegar, and spices. This yields a uniquely sweet and tangy bird. To do this, combine 4 cups pineapple juice, 2 cups apple cider vinegar, 1 cup water, 1 cup brown sugar, 2 tablespoons salt, and your preferred spices. Submerge the turkey, refrigerate, then proceed as above.

Setting Up Your Grill for Smoking

For a charcoal grill, set up a two-zone fire: light charcoal on one side, allowing the other side to remain cool for indirect heat. Add wood chunks or chips for smoke – hickory, mesquite, or apple work well with turkey. Remember, less is more when it comes to smoking on a regular grill.

For a gas grill, set up indirect heat by lighting only one burner. Place a smoke box or aluminum foil packet filled with wood chips on the heating element. Ensure the grill lid is vented for smoke to escape. Maintain a consistent temperature of 225-250°F (107-121°C).

Smoking Your Turkey: The Cooking Process

Place the turkey, breast side up, over the indirect heat. Close the grill lid and monitor the temperature. Maintain a consistent heat, adjusting vents or burners as needed. Remember, temperature control is crucial for even cooking and that smoky flavor.

Cooking time varies depending on the size of your bird and grill temperature, but estimate around 30 minutes per pound. Using a remote thermometer is handy here, as you don't want to open the grill lid too often. Aim for an internal temperature of 165°F (74°C) in the thickest part of the breast and thigh.

Basting and Mopping

Basting or 'mopping' the turkey with a mixture of apple juice, apple cider vinegar, and honey during the last hour of cooking can help keep it moist and add a sweet glaze. You can also use this mixture to create a simple pan gravy after removing the turkey from the grill.

To achieve crispy skin, you can briefly direct-grill the turkey over high heat once it's cooked through, but be cautious not to burn it. Alternatively, finish it in a preheated oven at 425°F (220°C) for 15-20 minutes.

Resting and Carving

Once done, remove the turkey from the grill and let it rest, loosely tented with foil, for at least 20 minutes. This allows the juices to redistribute throughout the bird. After resting, carve the turkey and serve it with your favorite sides. Don't forget to save the carcass for stock or soup!

The smoky flavor and tender meat of a properly smoked turkey will make it the star of any gathering. Enjoy your grilling triumph!

Now that you've mastered the art of smoking a turkey on a regular grill, consider experimenting with different seasonings, brines, and wood flavors. The possibilities are deliciously endless. Happy grilling!