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4.8 from 12 votes

Grill Smoked Turkey

Get a flavorful smoked turkey on a charcoal grill!Yield: 1 (12 lb) turkey

Prep Time
30 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
Servings: 8 people
Course: Dinner
Cuisine: American

Ingredients

For the Rub
  • 2 Tbsp ground black pepper
  • 1 Tbsp salt
  • 1 ½ tsp garlic powder
  • 1 ½ tsp onion powder
  • 1 ½ tsp thyme
  • 1 ½ tsp oregano
  • 1 tsp ground white pepper
  • 1 bay leaf, crumbled
  • 1 habanero pepper, minced (optional)
For the Turkey
  • 12 lb turkey, fully thawed and cleaned of giblets
  • 4 cups smoking chips, soaked
  • 1 c chicken broth

Instructions

    Cup of Yum
  1. Clean your grill grates and set up your grill for indirect heating, with a drip pan directly in the center of the bottom grate and your coals arranged around the pan. Place an oven thermometer in the grill and preheat the grill to 200F.
  2. Mix the rub together in a small bowl. Rub under the skin and inside the cavity of the bird. (For instructions on how to get under the skin, see our post on Roasting a Turkey.)
  3. Place a handful of smoking chips over the warm coals and place the bird on the top grill grate, above the drip pan. Cover the grill.
  4. Smoke for 5-6 hours. Pour ½ c of chicken broth into the cavity every 2 hours, as needed if the bird looks dry. Add new coals and chips every half hour and check to be sure your temperature is holding around 200F.
  5. The bird is done when the internal temperature of a thermometer inserted into the thickest part of the thigh and breast registers 165F. (The leg bone should feel loose inside of the leg meat and the juices where you punctured the bird to take the temperature should run clear.)
  6. Let the bird rest on the counter, loosely covered with foil, for 20 minutes before carving, to allow the juices to settle.