An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Grill a Whole Turkey

When it’s time to talk turkey, it’s time to talk grilling. It takes a little time, but it’s really very simple when you follow these easy steps. Ready, set — let’s get started!

What You’ll Need

Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets and Kingsford® BBQ Smoking Chips or Chunks (Hickory). And don’t skip the digital meat thermometer — it’s the best way to make sure your turkey is done.

Fuel and Tools
Ingredients
  • 1 Turkey
  • Kosher Salt
  • Table Salt
  • Ground Black Pepper
  • Butter
  • Olive OIl
  • Cooking Oil
  • Fresh or Dried Herbs (Sage and Thyme Work Well) or BBQ Rub
  • Your Choice of Aromatics: Onions, Garlic, Apple or Lemon Slices

How to Prep

  • Brining your turkey will prevent it from drying out. It’s easy to do and makes a world of difference in keeping the turkey meat moist. Before brining your turkey, you should remove the neck and giblets, and store them in the refrigerator if you want to use them later to make gravy.
  • Once your turkey has been brined, rinsed in cold water and patted dry with paper towels, it’s time to season it inside and out. Place your choice of chopped aromatics inside the cavity of your turkey.
  • A great option is to put softened butter with herbs beneath the skin of your turkey for extra moisture and great flavor.
  • Next, put a light coat of olive oil or butter on the outside of your turkey to bring out the flavor and help to form that crispy mahogany skin.
  • Finally, season the outside of your turkey with salt and pepper, fresh or dried herbs, or even a BBQ rub. Go easy on the salt since the turkey’s been brined.

How to Prep

How to Build Your Fire

  • Give your top grill grate a good brushing and set it aside. Pour Kingsford® Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
  • Once the charcoal turns gray with ash, arrange coals in a Two-Zone Fire: Parallel Configuration with coals along each side of the grill, and a void in the middle to place an aluminum pan with water. On top of the coals, add 2 cups Kingsford® BBQ Smoking Chips or Chunks (Hickory) that have been soaked in water for 30 minutes.
  • Coals should be at Medium Heat — about 350°F. How to control the heat when grilling with charcoal.
  • Add the grate and let it heat up.
  • There are many types of charcoal grills that work well, such as a Kettle Grill or an Offset Smoker. You may also consider the convenience of a Pellet Grill where most models ignite with the press of a button. For more details, see How to Prep a Charcoal Grill.
  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

How to Build Your Fire

Get Grilling

  • Grill your turkey with the lid on at about 350°F, using the vents to regulate temperature.
  • If you baste your turkey, try not to leave the grill lid open for very long so you don’t lose too much heat. Baste with pan drippings or melted butter.
  • Smoke your turkey until your digital meat thermometer reads 165°F inside the thickest part of the breast, and about 175°F in the thigh. It’ll take roughly three hours for your turkey to reach this temperature, depending on its size.

Get Grilling

Get Grilling

  • Once your turkey reaches the target temperature, take it off of the grill and let it rest for 20 to 30 minutes to allow juices to redistribute throughout the turkey.
  • For easy carving, remove each side of the breast in one piece, then slice across the grain.
  • Now, watch your family and friends gobble up this juicy turkey!

    For safe meat and other food preparation, reference the USDA website.

Get Grilling