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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Smoked Whole Turkey

Tender smoked turkey deliciously seasoned is sure to be a hit at your next big gathering.

Cooking for 8 people


  • 1 12–14 lb turkey
  • onion
  • garlic
  • lemon slices
  • salt and pepper to taste

1 Food Prep

  • First, start by brining your turkey to prevent turkey dryness. For a 12 lb. turkey, brine your turkey for 12 hours, using 1½ cups of kosher salt or ¾ cup of table salt per 5 quarts of hot water. Increase or decrease the amount of water and salt you use, relative to the weight of your turkey. Cool the brining solution to a temperature less than 40°F before submerging the turkey.

  • Once your turkey has been brined, it’s time to season inside and out. Place chopped aromatics — onions, garlic, even apple or lemon slices — inside the cavity of your turkey.
  • Then, put a light coat of olive oil and spices on the outside of your turkey to ramp up flavor and help to form that crispy mahogany skin we all love. Finally, season the outside of your turkey with salt and pepper, fresh or dried herbs (sage and thyme are great) or even a BBQ rub. Remember to go easy on the salt if you’ve already brined your turkey.

2 Grill Prep

3 The Cook

  • 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.
  • Grill your turkey with the lid on at about 350°F, using the vents to regulate temperature.
  • Smoke your turkey until your digital meat thermometer reads 165°F inside the thickest part of the breast, or about 175°F in the thigh. It’ll take roughly three hours for your turkey to reach this temperature, depending on its size.
  • 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. Enjoy!

For safe meat preparation, reference the USDA website.

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1 Reviews
Rated 5 out of 5 by from Directions Don't soak your wood chips. First wood does not absorb water or all the trees would turn to mush when it rains. Second it only gives you smoldering dirty smoke and steam and does not extend the burn time.
Date published: 2022-08-25
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