I intended to send this post earlier in the week, but then Tuesday happened and talking about turkey felt almost absurd given everything else going on. The disappointment, confusion, sadness, and nausea have been overwhelming.
I’ve been trying to make sense of it all and understand the intentions of many Americans. Having lived in both conservative North Dakota and liberal California, I believe there are good, kind people throughout this country. I want to hope that those who voted for Donald Trump did so not because they endorse his behavior but because they wanted change and believed he could fix the system. Only time will tell, and I hope they’re right.
Eating your feelings isn’t the healthiest coping mechanism, but it’s one I reach for most often. If I’m going to get through the next few years, food—and maybe the occasional margarita—will help. Tackling an absorbing project can lift your spirits, too. So why not spend four hours this Thanksgiving making a smoked turkey?
Smoking a turkey isn’t the same as putting it in the oven and walking away. It requires attention, some timing, and familiarity with your grill, but it’s far from complicated.
The first step to a smoked Thanksgiving turkey is the brine
Begin as you would for a roast: with a dry brine. That simply means rubbing the turkey all over with salt. I also like to add minced dried Morita chiles and garlic. Let the bird sit uncovered in the refrigerator overnight to let the flavors penetrate and the skin dry, which helps it brown.
Make an aromatic broth for the smoked Thanksgiving turkey to cook in
Place the turkey in a disposable aluminum roasting pan with aromatics that will flavor both the bird and the gravy: chopped onion, carrot, celery, bay leaves, marjoram, and low-sodium chicken broth. These vegetables and herbs will give you a rich base for the gravy when it’s time to finish the sauce.
Soak two large handfuls of hickory chips for at least 30 minutes before cooking. Soaking slows their burn on hot coals, producing steady smoke to infuse the turkey with hickory flavor. Other woods like apple, cherry, or mesquite will give different but equally delicious results.
The trickiest part is keeping an even grill temperature. Gas grills are easier to control; charcoal requires more monitoring with a grill thermometer and adding briquettes as needed. Once coals are lit and covered with gray ash, arrange them on one half of the grill and place a medium disposable pan of water in the center. The water helps maintain moisture, stabilizes temperature, and catches drippings.
Start the turkey breast-side down to protect the white meat from drying out. About halfway through cooking, flip it breast-side up and continue until the thickest part of the thigh reaches 170°F.
Make the gravy with the smoky pan juices, additional minced dried Morita chile, fresh thyme, and white wine. I use the fatty pan drippings and add olive oil as needed to keep this gravy dairy-free; you can substitute butter if you prefer a richer finish.
If you’d like help cooking a turkey, I’m happy to answer questions. I’ve prepared turkeys in many different ways. Below are a few other recipe concepts to consider when planning your bird:
- Mexican Lime Poached and Roasted Turkey
- Achiote Roasted Turkey
- Bay-Brined Roasted Turkey
Smoked Thanksgiving Turkey with Morita Chile Gravy Recipe
10-12 Servings
1 hour
3 hours
4 hours
A guide to smoking your Thanksgiving turkey on a grill using charcoal and hickory chips, finished with a smoky Morita chile gravy. If using a frozen turkey, allow ample time to thaw in the refrigerator—plan several days for larger birds.
Ingredients
For the Turkey:
- 12 pound turkey, fresh or fully thawed
- 3 dried Morita chiles, stemmed and minced
- 3 cloves garlic, minced
- 2 tablespoons kosher salt
- 3 tablespoons olive oil
- 2 stalks celery, chopped
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 teaspoon dried marjoram
- 3 bay leaves
- 2 cups low-sodium chicken broth
For the Gravy:
- 3 cups low-sodium chicken broth
- 1 dried Morita chile, minced
- 1/3 cup all-purpose flour
- 1 teaspoon fresh minced thyme
- 1/2 cup dry white wine
For the Grill:
- 2 handfuls hickory chips, soaked for 30 minutes
- 1 large bag charcoal
- 1 medium-sized aluminum roasting pan
- grill thermometer and meat thermometer
- 2 large aluminum roasting pans
Instructions
Starting the Day Before:
- Remove giblets and neck, rinse the turkey inside and out with cold water, and shake dry. Place on a large baking sheet.
- Remove stems from chiles and mince finely, removing seeds as desired for less heat. Combine chiles, garlic, and salt in a small bowl.
- Rub the chile mixture all over the turkey, inside and out. Refrigerate uncovered for at least 12 hours.
The Next Day:
- Remove the turkey from the refrigerator and let sit at room temperature for 1 hour. Do not rinse. Brush the breast, legs, and thighs with oil.
- For a charcoal grill, light the coals and wait until they are ashen. Arrange them on one side of the grill and place a pan of warm water in the center to act as a drip pan. Aim for a grill temperature between 350°F–400°F.
- Place one large foil pan inside another and combine celery, onion, carrot, marjoram, and bay leaves in the top pan. Add 2 cups of broth. Set the turkey breast-side down in the pan.
- Drain the soaked wood chips and sprinkle a handful directly over the hot coals or add to your smoker box. Place the cooking grate and set the turkey over the pan of water with the legs toward the hottest part of the grill.
- Cover the grill and monitor temperature, adding charcoal as needed to maintain heat.
- Smoke the turkey for 1 hour, then flip it breast-side up. Add 12–15 briquettes and the remaining wood chips. Continue smoke-roasting until a thermometer in the thickest part of the thigh reads 170°F.
- Cooking time ranges from 2–4 hours depending on bird size and grill temperature—generally 15–20 minutes per pound if the grill stays between 350°F–400°F. After about 90 minutes, check for overly dark spots (wing tips, drumstick ends) and tent them with foil if needed.
- When done, remove the roasting pans and transfer the turkey to a cutting board. Let it rest 30 minutes. Reserve the pan vegetables and drippings for the gravy.
To Make the Gravy:
- Strain the pan contents into a bowl, pressing the vegetables to extract all juices. If you have a fat separator, use it. Otherwise let the bowl sit so the fat rises to the top.
- Spoon off 1/2 cup of fat. Add olive oil or melted butter if you need more fat. Measure the remaining liquid—aim for about 3 cups, topping with broth if necessary. Mince the chile stem removed earlier.
- In a medium, heavy-bottomed saucepan over medium heat, pour in the fat and whisk in the flour. Cook, whisking constantly, until the roux starts to brown, about 3 minutes. Add the minced chile and thyme and toast 1 minute more.
- Slowly whisk in the wine and then the measured broth, adding a little at a time and whisking continuously until smooth. Bring to a simmer, reduce heat, and cook until slightly thickened. Season to taste with salt and pepper.
- Carve the turkey and serve immediately with the hot gravy.
Nutrition Information:
Amount Per Serving:
Calories: 0
Total Fat: 0g
Did you make this recipe?
Please leave a comment or share a photo if you try this on social media.