This low-fuss, oven-free method for Thanksgiving turkey results in a supremely moist bird with a lightly smoked taste and burnished, crispy skin. We also marinated the bird with citrus and herbs, which is important for infusing the meat with a depth of flavor.

Martha Stewart Living, November 2021

Gallery

Credit: Paola + Murray

Recipe Summary test

prep:
3 hrs
total:
12 hrs 35 mins
Yield:
Serves 8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse rosemary leaves, peppercorns, coriander, fennel, bay leaves, and orange zest in a spice grinder until finely ground, 30 to 45 seconds. Stir salt into mixture. Season turkey cavity with salt mixture, then rub it all over skin. Transfer turkey to a rimmed baking sheet fitted with a wire rack; refrigerate, uncovered, overnight.

    Advertisement
  • Fill a ceramic grill about halfway with hardwood (lump) charcoal. Fill a chimney with charcoal and light it. When coals are uniformly gray, pour them over the unlit charcoal spread over bottom of grill, avoiding vents (for proper airflow). Add one unsoaked 3-by-3-inch applewood chunk (for bolder flavor, add another). Place indirect-cooking rack in grill. Place a 9-by-13-inch disposable pan filled halfway with water on top of it; top with direct-cooking grate. Close lid and adjust temperature, using vents (start with top and bottom vents each opened about a quarter of the way), bringing internal grill temperature to 300° to 325°; maintain that temperature for 15 to 20 minutes.

  • Meanwhile, remove turkey from refrigerator; rinse and pat dry. Let stand at room temperature, uncovered, 1 hour. Stuff cavity with halved orange, onion, and rosemary sprigs. Tuck wing tips behind back and tie legs together with twine. Rub oil all over turkey; season lightly with salt and pepper.

  • Place turkey on cooking grate and cook, covered, and maintaining grill temperature between 300° and 325°, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 155°, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; it may take up to 3 hours, depending on exact size of bird). Let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).

Variations

INSTRUCTIONS FOR SMOKER

Replace steps 2 and 4 from the main recipe with the following instructions.

2. Fill bottom of smoker halfway with hardwood (lump) charcoal, keeping it away from air vents. Fill a chimney with charcoal and light. When coals are uniformly gray, pour over unlit charcoal and spread over bottom of grill, avoiding vents (for proper airflow). Add a 3-by-3-inch chunk of applewood (there's no need to soak it beforehand). Top with the water reservoir and fill halfway with water, then add top grate. Bring heat in smoker to between 300° and 325°; to achieve this temperature, start with bottom vents halfway open and top vent about a quarter of the way open. Maintain temperature 15 to 20 minutes, adjusting vents as needed (opening them creates more heat).

4. Place turkey on grate, cover, and cook until a thermometer inserted in thickest part of thigh (avoiding bone) registers 155°, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; cooking may take up to 3 hours, depending on size of bird). Maintain temperature throughout, adding more coals, stoking, and adjusting vents as needed (you will most likely need to add coals about once every 45 minutes). Remove from smoker; let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).

INSTRUCTIONS FOR KETTLE GRILL (SUCH AS WEBER 22-INCH)

Replace steps 2 and 4 from the main recipe with the following instructions.

2. Place a 9-by-13-inch disposable aluminum roasting pan in center of bottom rack. Open bottom vent of grill completely. Fill a chimney with charcoal and light. When charcoal is covered with gray ash, pour onto bottom grate of grill; push to one side. Add a 3-by-3-inch chunk of applewood (there's no need to soak it beforehand) on hot coals. Add top grate. Cover grill and heat to 300° to 325°; to achieve this temperature, start with bottom vent halfway open and top vent about a quarter of the way open. Maintain temperature 15 to 20 minutes, adjusting vents as needed (opening them creates more heat).

4. Place turkey on grate over side without coals. Cook, covered, until a thermometer inserted in thickest part of thigh registers 155°, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; cooking may take up to 3 hours, depending on size of bird). Maintain temperature throughout, adjusting vents as needed. Let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).

Advertisement

Reviews