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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Hickory Smoked Whole Turkey with Honey Maple Syrup Glaze

Grillmaster Jess Pryles has a turkey recipe that’s sure to wow your holiday guests. See how spatchcocking, a little butter and a lot of savory mop sauce can transform a traditional holiday essential into a savory, smoky showstopper.

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Cooking for 8 people


  • 15 lb whole turkey
  • 4 oz butter, softened
  • 2 tbsp BBQ seasoning (try Hardcore Carnivore Red)
  • ¼ cup Worcestershire sauce
  • cup maple syrup or honey
  • cup cider vinegar

1 Food Prep

Start by spatchcocking the bird so that it lays flat. To do this, cut along and remove the spine. Break the breastbone. Arrange thighs so bird lays flat, and tuck the wing tips under to prevent burning.

Mix the softened butter with the seasoning. 

Slip a gloved hand underneath the skin of the breast and thighs to form a pocket between the skin and the meat. Stuff the pocket with seasoned butter.

In a bowl, combine the Worcestershire, cider vinegar and maple syrup to make a mop sauce.

2 Grill Prep

Fuel: We recommend Kingsford® Hickory Hardwood Pellets.

Method: Pellet Grill

Temp: 475°F for 10 mins, then reduce heat to 275°F

3 The Cook

  • Place the spatchcocked turkey skin side up into a pre-heated smoker. Cook at 475°F for 10 minutes, then reduce heat to 275°F.

  • Use a BBQ mop or brush to baste the bird with mop sauce every 20 minutes as it cooks. 

  • It should take around 2 hours cooktime, but will be ready when the thickest part of the bird reads 165°F on a meat thermometer.

Credit: Recipe created by Jess Pryles (@JessPryles) on behalf of Kingsford® Pellets.

For safe meat preparation, reference the USDA website.

3 Reviews
Rated 5 out of 5 by from good stuff easy to cook cut your cooking time the faamily will love this
Date published: 2023-11-15
Rated 5 out of 5 by from Smoked Turkey Sublime flavor but with Kingsford Charcoal it comes out great!!!!
Date published: 2023-11-13
Rated 5 out of 5 by from Loved the smoked turkey Wanted to try this out before Thanksgiving and it was very good. We will definately be making it again for Thanksgiving.
Date published: 2023-11-12
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