Hosting a huge Thanksgiving meal can be daunting. Not only do you have to navigate all the interesting personalities involved (or is this just my family?), but you also have to cook 931 things at once. I usually take on way too much and end up not enjoying myself as much as I could while everyone else gets to relax. Insert quiet resentment.
There are so many reasons why doing Thanksgiving at the cottage is actually better than at home. Don’t believe me? First of all, you’re in a much more joyful habitat, surrounded by nature and probably copious cocktails. This is always a fantastic start to any project.
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Secondly, you can take your turkey out of the kitchen entirely by cooking it on your grill or in a firepit, leaving your oven available to prepare all of your side dishes. Even better, you can delegate the sides to someone else and stay away from that whole situation entirely—you’re on bird duty.
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Finally, everyone loves a bit of drama, and there is nothing more entertaining than cooking something in a non-traditional way. Sitting outside amidst the smells of your turkey roasting in a smoky grill or over a campfire is next-level hosting. This show-stopping event will live on in everyone’s memory as the most fun Thanksgiving ever and earn you major cred, no matter how the turkey turns out. Because, I must warn you, there are some variables that are out of your control—particularly if you’re cooking in a firepit.
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These two methods involve a bit of planning and MacGyvering, but who doesn’t love a little of that when there’s enough beer to bolster your confidence? Plus, you have me to assist you. Just follow this step-by-step guide to cook or hot-smoke your turkey on your grill, or turn your firepit into an oven with the help of a metal garbage can.
Bring the flavour
It’s purely optional, but brining your bird before cooking adds juiciness and flavour, as well as extra crispiness—excellent if you’ve never cooked a turkey without an oven before and want to buy a little recipe-success insurance. For a wet brine, you need an giant bucket and a lot of fridge space to immerse the works in liquid for a long time (not ideal when you’re making a huge dinner). So I’d go with a dry brine—basically a salt-and-pepper rub—which works just as well and you only need space in your fridge or a cooler for the turkey itself.
Select your player
Ideally pick a fresh or frozen, untreated turkey that is between 5 and 7.25 kgs (11 to 16 lbs) so it fits nicely under the can. Many frozen turkeys have already been pre-brined, so keep an eye out for an ingredient list. Thaw the frozen turkey in the fridge completely; remove any plastic parts, giblets, and the neck from the cavity; and pat dry with paper towels before beginning.
Think ahead
Factor in the brining time (2 to 3 days), plus any thawing time if your turkey is frozen (24 hours of thawing per 500 g).
It’s brine time
Mix 2 tbsp kosher salt and 1/2 tsp freshly ground black pepper. Carefully separate the skin from the meat with your hands by sliding them up and under (try not to tear the skin). Evenly sprinkle the salt mixture all over the bird, working it under the skin and inside the cavity as best you can.
Truss the process
Whether you’ve brined your turkey or not, you’ll need to do a few things before roasting. Tuck the legs under the band of skin if grilling, or leave them untucked if using the firepit method. For either method, fold the skin over the neck cavity, using a metal skewer to pin it to the back. Also pin the wings to the breasts. Place on a rack over a rimmed tray or roasting pan and refrigerate, uncovered, for 2 to 3 days for a dry brine (the bigger your turkey, the longer you’ll want to leave it there). Once done, proceed with flavouring.
Turkey in a can and on the firepit
Annabelle Waugh
This Thanksgiving, turn off the oven and turn up the fun by cooking your turkey outside in the firepit.
Course Fall, Thanksgiving
Cuisine American
75 L galvanized metal garbage can
Drill and 3⁄8" metal drill bit
Digital thermometer with long cable and probe, or remote digital thermometer
Metal skewers or small turkey trussing needles
Long oven mitts
A small metal shovel or rake, to move coals
Turkey roasting stand
Metal roasting pan that fits within your garbage can, or two foil baking pans (13x9)
Iron Dutch oven
Preferably two charcoal chimney starters
About 20 lbs charcoal
Lighter fluid or charcoal starter packs
About 4 cups applewood smoker chips
A hose or buckets of water, for fire safety
- 11-16 lbs fresh or frozen turkey thawed if frozen
- 2 tbsp kosher salt optional for dry brine
- ½ tsp freshly ground black pepper optional for dry brine
Get your equipment together: you’ll need an unused, 75 L galvanized-metal garbage can, but new cans often have residues that need to be cooked off before using. Quickly singeing the can over a bonfire, inside and out, will make it ready to act as your oven. Drill a small hole about halfway up the can with a 3⁄8" inch drill bit. This is to feed your thermometer wire through. Be sure that the wire is long enough to reach the turkey’s leg and feed out tautly to a nearby surface, away from the coals.
Place a vertical turkey roasting stand in a metal roasting pan or double-stacked 13x9 foil baking pans. Insert the stand into the cavity of your turkey so that the bird is upright, arranging legs criss-cross in front. Place a Dutch oven, upside down, in centre of firepit to raise your cooking surface at least 6 inches off the ground. Place the foil pans on top of the Dutch oven.
If using a thermometer with a cable, feed it through the hole in the garbage can, and insert the probe end into the turkey thigh at the thickest part, avoiding the bone. Upend the garbage can over top of the turkey. Plug the thermometer wire into the thermometer and place on a level surface nearby.
Fill one or two chimney starters with charcoal and light them. Fifteen to 20 minutes after the chimney starts to smoke, the charcoal will turn grey—that’s when it’s ready. (Using two chimneys is faster and makes the cooking start time more clear. If using just one, start timing from when you light the second batch of charcoal.) Arrange a layer of lit coals around the outer bottom edge of the garbage can and cover the top completely (see photo). Top lit coals with a layer of unlit coals.
Roast the turkey, topping up with unlit coals if necessary, for 8 minutes per 500 g, and until the thermometer registers 170 degrees Fahrenheit, about 2 to 3 hours.
Once done, use oven mitts to carefully lift the garbage can, trying not to disrupt the coals; you’ll want a helper to manage the thermometer cord if you’re using one. Place on fireproof surface. Re-check the internal temperature of the turkey to ensure it’s reached 170 degrees Fahrenheit.
Carefully—yes, again—lift roasting pan, remove from firepit, and transfer to a nearby surface or bring into your kitchen. Tent the turkey loosely with foil, and cover with a beach towel. Let turkey rest 1 hour before carving.
TIP: You can’t check the turkey without dismantling your garbage can oven, so don’t check too early! (Though you could always finish it on the barbecue.)
Keyword firepit, Thanksgiving, Turkey
Turkey on the barbecue
Annabelle Waugh
Not a fan of firepit cooking? Not to worry: the grill will do just as well.
Course Fall, Thanksgiving
Cuisine American
Gas or charcoal barbecue
Thermometer
Heavy-duty foil
Metal skewers or small turkey trussing needles
Long oven mitts
Metal roasting pan with a rack that fits within your barbecue, or two foil baking pans (13x9)
Preferably two charcoal chimney starters
About 20 lbs charcoal
Lighter fluid or charcoal starter packs
About 4 cups applewood smoker chips soaked in water for 4 hours
A hose or buckets of water, for fire safety
- 11-16 lbs fresh or frozen turkey thawed if frozen
- 2 tbsp kosher salt optional for dry brine
- ½ tsp freshly ground black pepper optional for dry brine
- olive oil or melted butter as needed
For a gas barbecue: Preheat one burner of a two-burner grill or two outer burners of a three-burner grill to medium heat. To create your smoker, seal 4 cups applewood chips (soaked in water for at least 4 hours beforehand) in a double layer of heavy-duty foil to make a packet; poke several holes in the top with a skewer or a fork. Place packet directly on lit burner. Close the lid. Let smoke fill the barbecue.For a charcoal barbecue: Light charcoal using a chimney starter (and lighter fluid or starter packs, if desired). Once the charcoal turns grey, it’s hot enough to use. Dump the coals into the well of your barbecue—you’re ready to turn your barbecue into a smoker. Sprinkle about 1⁄3 of your applewood chips directly over the hot coals (add the other 2⁄3 in two stages throughout the cooking process). With tongs, push the coals and chips to the outside, into a ring shape. Place two foil roasting pans in a stack directly in the centre of the well and top with the grill. Replace lid and let temperature come up to 300 degrees Fahrenheit. Once it does, close the vent to only a quarter open. For a gas barbecue: Place the turkey on a rack set inside a roasting pan on the unlit part of your gas grill, with the legs facing the middle of the barbecue.For a charcoal barbecue: Fill the foil pan with water about halfway. Place turkey directly on centre of grill above the roasting pan. Close the lid and cook, occasionally basting with a little olive oil or melted butter. Tent with foil if browning too quickly. Cook until instant-read thermometer inserted in thickest part of thigh reads 170 degrees Fahrenheit, 2 to 3.5 hours.
Tent the turkey loosely with foil and cover with a beach towel. Let turkey rest for 1 hour before carving.
TIP: If you are grilling your turkey, you can use a probe thermometer, though it’s not required. Any instant-read digital thermometer will work; we like Thermapen, which is widely available for about $120.
Keyword Barbecue, Thanksgiving, Turkey
Herbed butter rub
Annabelle Waugh
Flavour saver alert! This herbed butter pairs exceptionally well with turkey.
Course Fall, Thanksgiving
Cuisine American
- ½ cup unsalted butter or olive oil
- 3 tbsp fresh herbs of your choice (thyme, rosemary, sage—whatever you have!) chopped
- 2 tbsp kosher salt if not used in dry brine
- ½ tsp freshly ground black pepper if not used in dry brine
Melt 1/2 cup unsalted butter or add 1/2 cup olive oil to a bowl.
Add chopped herbs.
Brush all over and inside the turkey.
If you skip the brining process, sprinkle turkey all over and inside with 2 tbsp kosher salt and 1/2 tsp freshly ground black pepper.
Keyword herb butter, Thanksgiving
Smoky spice rub
Annabelle Waugh
Flavour saver alert! Help your turkey brown and add some spice.
Course Fall, Thanksgiving
Cuisine American
- 1 tbsp sweet or hot paprika
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dried rosemary or thyme
- 1 tsp dry mustard
- 2 tbsp kosher salt if not used in dry brine
- ½ tsp freshly ground black pepper if not used in dry brine
- ¼ cup olive oil or melted butter
In a small bowl, mix together 1 tbsp sweet or hot paprika, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp dried rosemary or thyme, and 1 tsp dry mustard.
If you skip the brining process, add 2 tbsp kosher salt and 1/2 tsp freshly ground black pepper.
Brush turkey all over with 1/4 cup olive oil or 1/4 cup melted butter, and sprinkle all over and inside with dry rub. Your turkey will brown more readily if you’re using a spice rub, so expect some light yet delicious charring.
Keyword spice rub, Thanksgiving
This story originally appeared in the Sept/Oct ’24 issue of Cottage Life magazine.
Annabelle Waugh is a Toronto-based recipe developer, food writer, food stylist, and culinary instructor. Her toxic trait is sucking up to all of the cottagers she knows so she can score an invitation—usually with food bribes.
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