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5 Ways to get out of your oven-roasted turkey rut (VIDEO)

Maryal Miller

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5. Grill-smoked turkey

Grill Smoked Turkey
Image: SheKnows


  • 3 cups wood chips
  • 1 (12 pound) turkey, neck and giblets removed
  • Olive oil
  • Salt and pepper
  • 2 onions, quartered
  • 2 oranges, quartered
  • 3 sprigs rosemary
  • 12 garlic cloves
  • Kitchen twine


  1. Soak the wood chips in hot water for 1 hour.
  2. Place the drained wood chips in a smoking box or a 9 x 9-inch aluminum pan covered with foil with holes poked on top.
  3. Remove the top grate of the grill, and place the wood chip box to one side of the grill. Place a small, shallow, aluminum pan over the other area to catch the turkey drippings.
  4. Heat the grill to medium heat (350 degrees F). Smoke should start to escape when the grill is ready.
  5. Meanwhile, rub the turkey, including the cavity, with the oil, salt and pepper.
  6. Stuff the cavity with the onions, oranges, garlic and rosemary. Tie the legs together.
  7. Pour 2 cups of water into the drip pan, and brush the grate with olive oil.
  8. Place the turkey on the grill breast side up.
  9. Cook for 2 hours (or 11 minutes per pound).
  10. When the internal temperature of the turkey reads 155 degrees F, remove it from the grill, and let it rest for 15 minutes before carving.

More on Thanksgiving dinner

22 No-bake Thanksgiving desserts that let you focus on cooking the turkey
The dos and don’ts of carving a turkey — 9 tips for the perfect bird
3 Easy slow cooker recipes to make Thanksgiving dinner a breeze

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