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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

Sage Butter

1 Blend all ingredients in a small bowl well and set aside until ready to use.

Smokin’ Turkey Rub

1 Blend all ingredients in a small bowl and set aside until ready to use.

Smoked Thanksgiving Turkey

1 Make the brine: Heat broth, salt, sugar and lemon-pepper over medium heat until dissolved and well blended.
2 Cool completely.
3 In a large stock pot, place the turkey inside and cover with brine.
4 Let soak in the fridge overnight, 8–12 hours.
5 Remove turkey, pat dry thoroughly.
6 Working gently, insert your fingers between the meat and skin to create pockets in which to spread the sage compound butter evenly beneath the skin.
7 Rub turkey with Smokin’ Turkey Rub or any of your favorite rubs.
8 Allow to rest while pre-heating grill for indirect cooking by placing a disposable aluminum half-pan filled with water or broth under the grill grate with coals on either side of the pan, creating a barrier between the meat and any direct heat or flare-ups from the coals.
9 Once grill has heated to approximately 350°F, place turkey on the grate directly above the aluminum pan and cook until internal temperature in thickest part of the turkey reaches a minimum internal temperature of 165°F.
10 Remove and rest for approximately 30 minutes before carving.
Cooking for 8 people


  • turkey
    1 12–14 lb.
  • brine (recipe follows)
  • sage butter (recipe follows)
  • Smokin' Turkey Rub (recipe follows)


  • vegetable broth
    1 gal.
  • brown sugar
    0.25 cup
  • kosher or sea salt
    1 cup
  • lemon pepper seasoning
    4 tsp.

Sage Butter

  • unsalted butter at room temperature
    1 stick
  • chopped sage
    2 tbsp.
  • minced garlic
    1 clove
  • ground thyme
    0.25 tsp.

Smokin’ Turkey Rub

  • salt
    0.25 cup
  • smoked paprika
    2 tbsp.
  • ground pepper
    1 tbsp.
  • garlic powder
    1 tbsp.
  • guajillo chili powder (or favorite ground chili)
    1 tsp.

Credit: Recipe created by Clint Cantwell on behalf of Kingsford

For safe meat preparation, reference the USDA website.

Our Reviews

5 /5
1 Reviews
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Date published: 2021-11-04
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