Smoked Thanksgiving Turkey Over White Quebracho Lump Charcoal Cooking a Thanksgiving turkey over white quebracho lump charcoal is an excellent choice for a smoky, flavorful bird. White quebracho (from the ultra-dense “axe-breaker” hardwood in Argentina) burns exceptionally hot, clean, and long—up to 6+ hours with minimal ash and smoke—making it ideal for low-and-slow smoking without constant refueling. It imparts a neutral, mild wood flavor, so pair it with fruit woods like apple or cherry for that classic Thanksgiving smokiness.
This method uses indirect heat on a charcoal grill (like a Weber Kettle) or smoker setup. Plan for 20-30 minutes per pound at 250-275°F; a 12-15 lb turkey takes 4-6 hours.
Ingredients (for a 12-15 lb turkey) – 1 whole turkey (fresh or fully thawed, giblets removed) – Brine (optional but recommended for juiciness): – 1 gallon water – 1 cup kosher salt – ½ cup brown sugar – 2 tbsp black peppercorns – 4 bay leaves – 4 garlic cloves, smashed – Fresh herbs (rosemary, thyme, sage) – Dry rub: – ¼ cup kosher salt – 2 tbsp black pepper – 1 tbsp paprika – 1 tbsp garlic powder – 1 tsp onion powder – 1 tsp dried sage or thyme – ¼ cup olive oil or melted butter (for rubbing) – Aromatics for cavity: 1 onion (quartered), 1 lemon (halved), fresh herbs – Wood chunks: 4-6 apple or cherry wood chunks (soaked 30-60 minutes for smoke)
Equipment – Charcoal grill or smoker (22-inch kettle works well) – Chimney starter – 5-10 lbs white quebracho lump charcoal (start with 4-5 lbs; its density means you’ll use less) – Meat thermometer (probe-style for monitoring) – Aluminum foil drip pan (filled with water or broth) – Tongs and heat-resistant gloves
Step-by-Step Instructions 1. Brine the Turkey (Start 12-24 Hours Ahead): For maximum moisture, dissolve salt and sugar in hot water, then cool completely. Submerge the turkey in the brine in a large stockpot or brining bag in the fridge. If skipping brine, pat the turkey dry and season directly. Remove from brine, rinse, and pat dry 1-2 hours before cooking to air-dry the skin for crispiness. 2. Prep the Turkey: Tuck wings under the body. Rub olive oil or butter all over, then apply the dry rub generously inside the cavity and under the skin (gently loosen skin over breasts). Stuff cavity with onion, lemon, and herbs. Let it sit at room temp for 30-60 minutes. Insert a probe thermometer into the thickest part of the breast (not touching bone). 3. Set Up the Grill for Indirect Smoking: – Light 40-50 pieces of white quebracho lump in a chimney starter until ashed over (15-20 minutes). Its density lights easily and holds heat steadily. – Bank the coals into two mounds on opposite sides of the charcoal grate (or one side for offset-style). Place a foil drip pan in the center, filled halfway with water or chicken broth—this catches drippings for gravy and maintains humidity. – Drain soaked wood chunks and scatter 2-3 over each coal mound for smoke. Add the grill grate on top. – Close the lid and adjust vents: Bottom vent 25-50% open, top vent halfway. Stabilize at 250-275°F (quebracho’s long burn helps here—expect 4-6 hours without much tweaking). If using a kettle, position the turkey over the drip pan, legs facing the coals. 4. Smoke the Turkey: – Place turkey breast-up on the grate over the drip pan. Close the lid immediately—minimize peeking to hold temp and smoke. – Smoke for 20-30 minutes per pound, rotating 180° halfway if heat is uneven. Add 3-5 fresh quebracho lumps and 1-2 wood chunks to each mound every 1-1½ hours to maintain temp and smoke (use hinged grate sides for easy access). – Spritz with apple cider vinegar or broth every hour after the first 2 hours if skin dries. Target internal temps: 165°F in breast, 175°F in thigh (check both thighs—use the lower reading). Total time: 4-6 hours for 12-15 lbs. If skin browns too fast, tent loosely with foil. 5. Rest and
Carve: Remove when done (temp will rise 5-10°F while resting). Tent with foil and rest 20-30 minutes on a cutting board—this redistributes juices. Carve: Slice breasts horizontally into ¼-inch pieces, separate legs/wings at joints, and serve dark meat sliced. Use pan drippings for gravy.
Tips for Success – Quebracho Specifics: Its clean burn means less ash buildup—shake out the grill post-cook. It sparks minimally but use a screen if needed. For hotter finishes, it excels at searing if you crave crispy skin. – Wood Pairing: Apple adds sweet fruitiness; cherry gives mahogany color. Avoid mesquite—too overpowering. – Weather/Grill Tweaks: Windy day? Shield the grill. Smaller grill? Spatchcock (butterfly) the turkey for even cooking (cut out backbone, flatten). – Safety: Thaw fully in fridge (24 hours per 4 lbs). Use fresh turkey if possible. Discard brine water. – Sides Pairing: This smoky bird shines with cornbread stuffing, cranberry sauce, and mashed potatoes—oven space is free! This yields a juicy, mahogany-skinned turkey with subtle smoke that’ll wow your table. If it’s your first time, do a test run with a chicken. Enjoy your feast!
