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Easy Smoked Turkey
Easy Smoked Turkey
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Savory herb and olive oil rubbed smoked turkey, effortlessly cooked in a kettle grill for a delicious whole bird.
Ingredients:
  • 1 (12 pound) thawed whole turkey, neck and giblets removed
  • 1 tablespoon chopped fresh savory
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 0.125 cup olive oil
  • 0.5 cup water
Instructions:
  • Clean the turkey and dry it with paper towels. Mix savory, sage, salt, and black pepper in a bowl. Rub 2 tablespoons of the herb mixture inside the turkey and neck cavities. Gently separate the skin from the breast and legs, then rub the remaining 2 tablespoons of the herb mixture under the skin. Finally, coat the entire turkey with olive oil.
  • Light 20 charcoal briquettes and evenly distribute 10 on each side of the lower grate of a kettle charcoal grill. Fill a drip pan or disposable aluminum baking pan with water and place it in the center. Once the coals are covered in gray ash, add a 2-inch square piece of hickory or hardwood to each side.
  • Place turkey on the grill, cover, and maintain a temperature between 150-250°F (65-120°C) using a grill thermometer. Add 3-5 coals to each side every 90 minutes. Add more hardwood for continuous smoke. If flames appear, quickly extinguish with a splash of water or beer.
  • Smoke the turkey for about 4 hours, allowing the heat to increase to 250°F (120°C) during the last hour of smoking. Ensure the turkey reaches an internal temperature of at least 165°F (75°C) by inserting an instant-read thermometer into the thickest part of a thigh, avoiding the bone.

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