Thanksgiving in Canada is all about family, food, and fall flavours — and there’s no better way to celebrate than by taking your feast outdoors. This year, skip the oven and cook your Thanksgiving turkey on your BBQ or smoker. The result? Crispy skin, juicy meat, and that unbeatable smoky flavour that captures the true taste of fall in Canada.
Whether you’re using your trusty Napoleon BBQ, Traeger pellet smoker, or Big Green Egg, these expert tips will help you cook the perfect turkey on your BBQ or smoker this Thanksgiving.
Whenever possible, choose a fresh, locally sourced turkey. Buying from Canadian farms not only supports local producers but ensures the best flavour and quality. A 12–14 lb turkey is ideal for most BBQs and smokers, giving you plenty of servings without overcrowding your grill.
Pro Tip: Make sure your turkey fits comfortably under your BBQ lid. If needed, tuck in the wings or legs slightly.
A good brine is key to juicy BBQ turkey. Mix water, salt, brown sugar, and your favourite herbs — rosemary, thyme, and garlic are perfect choices. Let your turkey soak overnight (12–18 hours). Traeger 'Turkey Blend' pellets even come with a rub and brine kit included to give you everything you need all together.
For a true Canadian twist, add maple syrup or apple cider to your brine for subtle sweetness and rich caramelization on the grill.
The fuel you use defines the flavour of your smoked or grilled turkey.
Gas BBQs: Add applewood or cherry wood chips for mild sweetness.
Charcoal BBQs: Use lump charcoal with a few fruitwood chunks for rich, authentic smoke.
Pellet smokers: Go for maple pellets — a distinctly Canadian option that gives a warm, balanced smoke.
Maintain a steady cooking temperature of 325°F (163°C) to get that perfect balance of crispy skin and juicy meat.
Indirect cooking is the secret to evenly roasted turkey on the BBQ.
On gas grills, turn off the burners directly under the turkey and keep the side burners on.
On charcoal grills, use your Big Green Egg 'Conveggtor' or move your coals to one side and place a drip pan filled with water or apple juice beneath the bird.
Keep your lid closed as much as possible — remember, if you’re lookin’, you’re not cookin’.
Use a quality meat thermometer to avoid overcooking. A MEATER thermometer is perfect to monitor your cook right from your phone and get remaining cook times. You should also check the temperature of your bird in different spots with a quick read thermometer. Your turkey is done when:
The breast reaches 165°F (74°C)
The thigh reaches 175°F (79°C)
If the skin browns too quickly, cover it loosely with foil and continue cooking until it’s done.
Once cooked, let your turkey rest for 20–30 minutes before carving. This allows the juices to redistribute for tender, flavourful slices.
While your turkey rests, use your BBQ or smoker to make smoked gravy from the drippings. Deglaze the pan with Ontario apple cider, white wine, or even a splash of Canadian whisky for an unforgettable finishing touch.
Cooking your Thanksgiving turkey on a BBQ or smoker brings family and friends together around incredible flavor and the joy of outdoor cooking.
At Classic Fireplace & BBQ Store, we carry everything you need to make your Thanksgiving feast unforgettable — from Traeger and Big Green Egg smokers and Napoleon BBQs to wood chips, pellets, thermometers, and more.
Make this Thanksgiving one to remember. Fire up the grill, embrace the smoke, and taste the difference of a perfectly cooked Canadian BBQ turkey.
Happy Thanksgiving from all of us at Classic Fireplace & BBQ Store!
