Holidays
Planning Thanksgiving on the grill opens up a whole new world of flavor, and this year we’re taking you through it step by step. The Barbecue Bible Complete Thanksgiving Guide is a three-part series designed to help you build your entire holiday meal outdoors—from the main turkey, to the sides, to the show-stopping alternatives if you’re ready to try something different.
Each post digs into the techniques, gear, and recipes that make live-fire Thanksgiving cooking not just possible, but deeply satisfying. Whether you’re chasing crisp skin, smoky depth, or dishes that bring a spark to the table, this guide walks you through the essentials so you can create a feast that feels fresh, fun, and full of flavor.
The Thanksgiving Turkey Steven Raichlen will be Making This Year
Over the years, I’ve written a lot of recipes. More than 4000 by recent reckoning!
And over the years, as Thanksgiving approaches, I’ve written a lot of turkey recipes. Dozens, if not more.
I’ve marinated turkeys Miami-Cuban style, with adobo (cumin, garlic, and sour orange), and served them with mojo (fried garlic lime sauce)
I’ve stuffed turkeys under the skin with truffles and butter.
I’ve blasted turkey breasts with pastrami spice and cured them with citrus and rock salt.
I’ve cooked turkeys on the rotisserie, on beer cans, on the grill, and in my smoker.
But there’s one turkey I keep coming back to: bourbon-brined turkey smoke-roasted in a kamado.
It’s the turkey I’ll be preparing for Thanksgiving this year, and it never fails to bring down the house.
Bourbon-Brined Turkey
So let me break it down for you.
First, the bird. I always buy an organic bird—ideally around 12 to 14 pounds. Organic, because I know it was cleanly and humanely raised. Twelve pounds because it’s easier to stay on top of the cooking. If I have a lot of people to feed, I buy two birds that size. I don’t like cooking 20-pound monsters—it’s too hard to insure even cooking and accurate doneness.
Next the brine. Turkey breast is intrinsically dry. Brining adds moisture. I like to flavor my brine with bourbon, which adds a sweet, woodsy flavor. (Bourbon is aged in charred oak barrels. Wood + fire? It’s the liquid equivalent of barbecue.
I also flavor my brine with lemon zest, cloves, and bay leaves). Turkey needs salt, so the salt in the brine provides flavor too.
As for the cooking, I use a method I call smoke-roasting. You do it at a higher temperature than traditional smoking, and that helps cook and crisp the skin. (Traditional smoking produces great tasting meat, but rubbery skin.)
As for the smoke component, turkey is one of those meats that just begs for the soulful tang of woodsmoke. I typically use oak or hickory, but any hardwood will do. Except, possibly, for mesquite, which produces a stronger smoke than the other hardwoods. But, hey, if you like mesquite, smoke your bird with that.
As for the cooker, I typically use a kamado (like a Primo or Big Green Egg). I like how the thick ceramic walls and felt gasket between the cook chamber and lid seal in moistness. But I’ve also smoke-roasted turkey on a charcoal kettle grill and in a pellet grill. All will produce admirable birds.
This year, I’m adding one new twist to the traditional Raichlen bird. I’m taking a page from the fried turkey school. Smoke-roasting produces a turkey skin that’s crisper than traditional smoking. But not as crackling crisp as a fried turkey.
So once my bird comes off the grill, I’m placing it on a wire rack over a roasting pan. I’ll heat a couple cups of vegetable oil to 350 degrees in a saucepan. And I’ll CAREFULLY ladle the hot oil over the bird—carefully—to crisp the skin just before serving.
Bourbon-Brined Turkey Recipe
Get The Recipe »
It’s the best of all possible worlds.
Cooking turkey this year? I’d love to see how YOU do it! Post pix on my social media pages. Happy Thanksgiving to all!
Thanksgiving Turkey: Frequently Asked Questions
Why brine a turkey before smoking or roasting?
Turkey breast can dry out fast. Brining helps it pull in moisture and seasoning so the meat stays juicy and flavorful.
What size turkey cooks most evenly on a grill or smoker?
A 12–14 pound bird is ideal. It cooks more predictably, holds moisture better, and avoids the uneven doneness big birds often have.
What wood works best for smoke-roasting turkey?
Oak, hickory, apple, or pecan pair well with poultry. Mesquite works too, but has a stronger flavor that not everyone loves.
How do I get crisp skin when smoking a turkey?
Use higher “smoke-roast” temps and finish by ladling hot oil over the bird. It adds a fried-style crackle without deep-frying.
Can I make this recipe on a kettle or pellet grill?
Absolutely. A kamado holds moisture best, but kettle and pellet grills can produce great results with the same method.
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