Jorge's Smoked Turkey
User Reviews
5
Jorge's Smoked Turkey
Description
This recipe begins by applying a garlic-herb dry brine all over the turkey, including inside the cavity, then chilling it uncovered in the refrigerator for several hours to overnight. This process seasons the meat deeply and helps develop flavor and moisture retention during cooking.
The turkey is rinsed to remove excess brine before smoking, then stuffed with quartered onion, halved garlic head, and fresh herb sprigs. Smoking is performed on a charcoal grill set up with a foil pan to catch drippings, with the turkey placed on the top rack above the coals and soaked wood chips for smoke infusion. The grill temperature is maintained around 325°F with periodic rotation of the bird to ensure even cooking.
The internal temperature of the breast meat is monitored to reach 160°F, indicating doneness. This method imparts a balanced smoky aroma and juicy texture, with the herbs inside the cavity contributing freshness and depth to the flavor profile.
Throughout the smoke, temperature fluctuations between 300°F and 350°F are acceptable. Techniques such as swinging grate sides facilitate adding charcoal and wood chips without disturbing the turkey, helping maintain consistent smoke and heat.
Ingredients
- 1 garlic-herb dry brine batch, recipe below
- 1 12-14 pound turkey neck and giblets removed
- 1 onion medium, quartered
- 1 garlic head, halved widthwise
- thyme a few sprigs of each
- rosemary
- sage
Special equipment: charcoal grill, charcoal, charcoal chimney, hickory wood chips (soaked in water), foil roasting pan, meat thermometer
Instructions
- Rub the Garlic-Herb Dry Brine all over the turkey (top, bottom and inside cavity), and chill uncovered in the refrigerator for at least 6 hours (or up to 24 hours).
- 30 minutes before smoking, take the turkey from the fridge, and rinse all the dry brine off under cold, running water. Pat the turkey dry; stuff the cavity with onion, garlic, and herb sprigs, and set aside.
- Prepare a charcoal grill to smoke. Set a foil roasting pan in the middle of the lower rack. Surround the pan with hot charcoal, set the top rack, cover the grill, and preheat to at least 325°F*. Once the grill is preheated, place a thin layer of soaked wood chips over the hot coals (both sides)**, then set the turkey on the top grill rack so it's completely over the foil pan (this will catch any drippings and avoid flare-ups). Cover the grill, and smoke the turkey until the internal temperature of breast meat is 160°F, rotating the turkey on the grill grate 180° every hour. (this took us about 2 1/4 hours, but timing can vary). Transfer turkey to a platter and let rest for 15 minutes before carving.
- As the turkey cooks, monitor the grill temperature, charcoal level and the smoke level. Keep the grill temperature around 325°F. If the grill has vents, open them to increase the temperature, and close them to lower the temperature. Also, add more lit charcoal as needed to keep the temperature stable (we did this once during the 2 1/4 hours). When the smoke dies down, throw more soaked chips on to the hot coals (we did this 4 times).***
Notes
- Maintain grill temperature around 325°F; fluctuations between 300°F and 350°F are acceptable.
- If your grill grate doesn't swing up for easy access to coals and wood chips, carefully lift both grate and turkey to add fuel as needed.
- Cooking time varies according to bird size and outdoor conditions; monitor internal breast temperature reaching 160°F for doneness.
User Reviews
Overall Rating
5
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