Set up your grill or smoker

You can smoke your bird on a gas or charcoal grill, or in a smoker. Here are instructions for each:

  • Gas/Charcoal Grill: Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center.
  • Smoker: Light and set it up according to manufacturer’s instructions. Heat to 275F.

 

Set up the turkey

Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chips on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 275 and 325 degrees.

 

Baste to caramelize the skin

Combine apple juice, vinegar and honey and transfer to a spray bottle. Once the internal temperature reaches 120F, spritz the skin every 20 minutes or so (try to do it as quickly as possible so you don’t lose too much heat in the smoker).  Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours on a grill, 4-5 hours in a smoker. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 165 degrees. Flesh may still be pink but resist the urge to cook more; pastured birds are lean and can dry out when overcooked.

 

Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.

 

 

To serve

Transfer turkey to a platter, loosely tent with foil, and let rest for 20 minutes before carving. Reserve any drippings in drip pan for gravy.