Charcoal Smoked Thanksgiving Turkey

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 10/23/2020
15 hr
Serves: 8 Save

Ingredients (14)

Charcoal-Smoked Turkey

  • 1 Whole Turkey, 12-14lb
  • 1 gal Vegetable Broth
  • ¼ cup Brown Sugar
  • 4 tsp Lemon Pepper
  • 1 Kingsford® Original Charcoal Package
  • or 1 Kingsford® Hickory Pellets Package

Sage Butter

  • 1 Unsalted Butter Stick
  • 2 T Chopped Sage
  • 1 Garlic Clove
  • ¼ tsp Ground Thyme

Smokin' Turkey Rub

  • ¼ cup Salt
  • 2 T Smoked Paprika
  • 1 T Freshly Ground Black Pepper
  • 1 T Garlic Powder
  • 1 tsp Guajillo Chili Powder

Directions

Sage Butter

  1. Blend all ingredients in a small bowl well and set aside until ready to use.

Smokin' Turkey Rub

  1. Blend all ingredients in a small bowl and set aside until ready to use.

Smoked Thanksgiving Turkey

  1. Heat broth, salt, sugar and lemon-pepper over medium heat until dissolved and well blended.
  2. Cool completely.
  3. In a large stock pot, place the turkey inside and cover with brine.
  4. Let soak in the fridge overnight, 8–12 hours.
  5. Remove turkey, pat dry thoroughly.
  6. Working gently, insert your fingers between the meat and skin to create pockets in which to spread the sage compound butter evenly beneath the skin.
  7. Rub turkey with Smokin’ Turkey Rub or any of your favorite rubs.
  8. Allow to rest while pre-heating grill for indirect cooking by placing a disposable aluminum half-pan filled with water or broth under the grill grate with coals on either side of the pan, creating a barrier between the meat and any direct heat or flare-ups from the coals.
  9. Once grill has heated to approximately 350°F, place turkey on the grate directly above the aluminum pan and cook until internal temperature in thickest part of the turkey reaches a minimum internal temperature of 165°F.
  10. Remove and rest for approximately 30 minutes before carving.
Credit: Clint Cantwell