How to Smoke a Turkey on the Grill
A tender and delicious smoked turkey can be slow-roasted on a grill, even without a dedicated smoker.
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Instructions
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Start boiling 4 cups apple juice with 1/2 cup brown sugar and 1/2 cup salt; stir until dissolved, skim foam, then cool completely.
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Combine the cooled mixture with 1 gallon water, 2 oranges, 2 inches ginger, 1 tbsp cloves, 4 bay leaves, and 4 cloves garlic in a large container.
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Prepare turkey by removing excess fat and cavity contents, then submerge in the brine and refrigerate for 24 hours.
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Preheat grill to medium heat (325F/165C) for indirect grilling.
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Soak hickory chips for 20-30 minutes; create a perforated foil packet with 1 cup of soaked chips and place it on the direct heat side of the grill. Close lid until smoke appears.
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Remove turkey from brine, pat dry, tie legs, and brush with vegetable oil.
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Place turkey in a foil pan on a roasting rack on the indirect side of the grill and cover.
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After 30-40 minutes, wrap wings in foil; periodically brush with oil and cover breasts if browning too much.
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Every 2 hours, replace the hickory chip packet with a new 1-cup perforated packet of soaked chips.
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Cook for 12-14 minutes per pound until the internal temperature reaches 170F/80C in the thigh or 155F/75C in the breast.
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Remove from grill, rest 15-30 minutes, then carve and serve.