Smoking a Turkey on a Gas Grill: A Step-by-Step Guide
Smoking a Turkey On A Gas Grill Is Easy
Thanksgiving is just around the corner, and if you're like me, you're already planning the perfect holiday feast. While a traditional oven-roasted turkey is always a crowd-pleaser, have you ever considered smoking your turkey on a gas grill? It's a game-changer that will take your Thanksgiving meal to the next level.
At Butcher BBQ, we're all about helping you master the art of smoking and grilling. Our championship-winning BBQ sauces, rubs, and brisket injections are the perfect tools to elevate your turkey game. In this blog post, I'll walk you through the step-by-step process of smoking a turkey on a gas grill, so you can impress your guests with a juicy, flavorful bird this Thanksgiving.
Gather Your Supplies
Before you get started, make sure you have all the necessary supplies on hand:
- A clean gas grill with at least 3 burners
- A smoke tube and wood chips/pellets
- A thin pan and a wire rack that fits your grill
- Turkey stock and your favorite aromatics (herbs, garlic, onions, etc.)
- Butcher BBQ's Bird Booster brine and/or injections
- Your favorite Butcher BBQ rub
Prepare the Grill
The key to successful turkey smoking on a gas grill is maintaining a consistent, low temperature. Start by ensuring your grill is clean and free of any debris. This will help ensure even heat distribution and prevent any unwanted flavors from seeping into your turkey.
Next, set up your grill for indirect heat. If you have a 3-burner grill, turn the outside burners to medium-low and leave the center burner off. For a 4-burner grill, turn the two outside burners to medium-low and leave the two center burners off. This will create a "cool zone" in the center of the grill.
Prepare the Turkey
Now it's time to get your turkey ready for the smoker. First, brine the turkey using Butcher BBQ's Bird Booster brine. This will help keep the meat juicy and flavorful during the long cooking process. Follow the instructions on the package for the perfect brine.
Once the turkey is brined, pat it dry and apply your favorite Butcher BBQ rub, both on the outside and inside the cavity. Don't be afraid to be generous with the seasoning – the low and slow cooking process will allow the flavors to really penetrate the meat. Do this the night before cooking.
Add the Smoke
To get that delicious smoky flavor, you'll need to add some wood chips or pellets to your grill. If you're using a smoke tube, fill it with your preferred wood chips or pellets and place it on the grates over one of the lit burners. Let the smoke tube do its thing for the first 1.5 to 2 hours of the cook.
Once your turkey is on the grill light the smoke tube and place it on the grate above where the burners are turned off.
Cook the Turkey
With your grill set up for indirect heat and your smoke source in place, it's time to add the turkey. Place the turkey on the wire rack that's sitting over the thin pan filled with turkey stock and aromatics. This will help keep the meat moist and provide the base for your gravy. This needs to be located over one of the burners.
Close the grill lid and let the turkey smoke for 5-6 hours, or until the thickest part of the breast and thighs reach an internal temperature of 162-165°F. Keep an eye on the temperature and adjust the burners as needed to maintain a consistent 325-350°F temperature.
If the weather is windy, you may need to adjust the position of your grill to keep it out of the wind and maintain a steady temperature.
Rest and Serve
Once the turkey has reached the desired internal temperature, remove it from the grill and let it rest for 20 minutes. This will allow the juices to redistribute throughout the meat, resulting in a juicier, more flavorful turkey.
While the turkey is resting, you can use the pan of turkey stock and aromatics to make a delicious gravy. Simply strain the liquid, thicken it with a roux, and season to taste.
Carve the turkey and serve it with the homemade gravy, your favorite sides, and a glass of wine. Your guests will be amazed by the depth of flavor and juicy tenderness of your smoked Thanksgiving turkey.
Happy Thanksgiving, and happy grilling!
