or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Grill-Smoking Turkey Low direct heat
New Posts  All Forums:Forum Nav:

Grill-Smoking Turkey Low direct heat

post #1 of 6
Thread Starter 
I may doing this for Thanksgiving this year.

I'll likely just do two breast meat only turkeys because the legs and wings almost never get eatin anyway.

My dad doesn't have a smoker but does have a large charcoal grill that i've used multiple times in the past to cook some pretty awesome ribs and chicken.

The obvious first step is to brine over night and then rub. I was thinking of injecting either cider or orange juice as well.

I can grill them at a super low temps around 200 if need be. Plus I can make a ton of smoke just by adding wood to the coals.

My questions are the process of grilling the turkey. How often do I need to flip it? I'm guessing I should start it breast side down to get the most out of the coals.

What temp should I remove it? Last year I smoked a turkey and I let it rest for an hour after I smoked it before slicing and it turned out great.

I may be grilling for 21 people this year. Last year was around 12 I think.


Thanks in advance.
post #2 of 6
Thread Starter 
Or maybe even BBQ'ing it? That could be tastey. I could inject a cider/sweet baby rays mixture and then a meat rub in the turkeys.

The BBQ sauce could be for last or as a side for folks to put on themselves.
post #3 of 6
Thread Starter 
Okay so plans have now changed. That quick. One turkey will be fried and one will be smoked on the grill. I'll indirect heat smoke it then.

Should I make a partition with brick or something or is just moving the coals away from the turkey enough?
post #4 of 6
depending on your grill, if the bird is on one side and the coals on the other you should be fine....i think keeping it covered is the biggest thing to reduce heat loss. temp at 165.
post #5 of 6
You can smoke on a regular grill. All you have to do is put your chips in a small foil pouch and lay it by the fire not in the fire, by thr fire it will get hot enough to smoke but not catch fire. Then just put the meat or turkey on the other side of the grill. and let it go till the turkey is 165* in the breast. Are you sure you cannt keep the turkey on the other side. Then I think you should wrap to turkey in heavy foilmaybe 2 times and letitgo because the bottom of the turkey isn't the meat you want to eat anyway. So try that before th big day try a trial run and you can learn alot then PDT_Armataz_01_12.gif
post #6 of 6
Thread Starter 
It's a pretty large coal grill. Large enough that I could place two large turkey's side by side. Or a turkey on one side and the coals on the other.

In the past i've always just thrown a small amount of wood right on the coals with the tray cranked down to the lowest heat setting to keep the heat down. It makes a ton of smoke. But I guess I'd probably get a throw away pan and place it on the grill over the coals. That could make some good smoke too.

Mainly I just want to make sure that if i'm doing indirect that I do indirect for the whole turkey. Not just half the turkey. That's why the question about the partition. Unless rotating the turkey every so often will eliminate the need for a partition.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Grill-Smoking Turkey Low direct heat