Charcoal Smoked Thanksgiving 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
- 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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
- Blend all ingredients in a small bowl well and set aside until ready to use.
Smokin' Turkey Rub
- Blend all ingredients in a small bowl and set aside until ready to use.
Smoked Thanksgiving Turkey
- Heat broth, salt, sugar and lemon-pepper over medium heat until dissolved and well blended.
- Cool completely.
- In a large stock pot, place the turkey inside and cover with brine.
- Let soak in the fridge overnight, 8–12 hours.
- Remove turkey, pat dry thoroughly.
- 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.
- Rub turkey with Smokin’ Turkey Rub or any of your favorite rubs.
- 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.
- 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.
- Remove and rest for approximately 30 minutes before carving.
Credit: Clint Cantwell