Cooking a whole turkey on a gas grill may seem intimidating, but with some simple preparation and technique, you can make a juicy, flavorful turkey that will be the star of your holiday table. As an avid griller and food blogger, I’ve perfected cooking turkey on the grill over the years. Follow my tips below for foolproof results.
Benefits of Grilling Turkey
Grilling turkey has several advantages over roasting it in the oven
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You get tons of smoky, savory flavor from the grill. Oven-roasted turkey can taste boring and bland in comparison.
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The skin gets deliciously crisp and browned over the open flame.
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It frees up your oven space for cooking side dishes.
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Cleanup is easier since the mess stays outside on the grill.
Equipment Needed
To successfully grill a turkey, you will need:
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A gas grill with at least 3 burners. You’ll be using indirect heat by turning on the outer burners and keeping the middle burner(s) off.
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A disposable aluminum drip pan to place under the turkey to catch the drippings.
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Wood chips or chunks for smoking – I like hickory, cherry, apple or pecan. Soak them for 30 minutes before grilling.
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Instant-read thermometer to check the turkey’s internal temperature.
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Heat-resistant gloves for handling the hot turkey.
Prep the Turkey
Choose a turkey that will comfortably fit on your grill with the lid closed. Allow around 10-15 inches of space around it for proper airflow.
Remove the giblets from the cavities. Rinse the turkey inside and out, then pat dry with paper towels.
For extra flavor and moisture, I recommend brining the turkey before grilling. Make a simple brine by mixing 1 cup salt with 1/2 cup sugar per gallon of water. Submerge the turkey and brine for 12-24 hours.
After brining, rinse and pat dry again. Then rub the turkey all over with olive oil or melted butter. Sprinkle generously with salt, pepper and any other seasonings you like.
I love using a basic poultry seasoning or Cajun seasoning. You can also slide your fingers between the skin and breast meat to rub seasoning directly onto the flesh.
Prep the Grill
With a gas grill, you’ll be using indirect heat to slowly roast the turkey. This means the turkey is not sitting directly over the flame.
Turn on the 2 outer gas burners to high heat. Place a disposable drip pan in the center of the grill between the burners. Fill halfway with water or chicken/turkey stock to add moisture and flavor.
Add a handful or two of pre-soaked wood chips to the drip pan for extra smoky flavor.
Once the grill reaches 350-375°F, place the turkey breast-side up on a roasting rack over the drip pan, centered between the outer burners.
Grill the Turkey
Keep the grill covered as much as possible to maintain even heat. Expect the turkey to take around 15-18 minutes per pound to fully cook.
I rotate the turkey every 45-60 minutes for even cooking:
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Cook breast-side up for 45-60 mins
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Rotate to left side for 45-60 mins
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Rotate to right side for 45-60 mins
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Rotate back breast-side up for remainder of time
Baste with melted butter or an oil-based sauce during the last 1-2 hours once the skin browns. This helps the skin get beautifully crisp.
Start checking the internal temperature about 2 hours before the estimated finish time. Insert the thermometer into the thickest part of the breast and thigh without touching the bone. Turkey is safe to eat once it reaches 165°F in both areas.
Once cooked, let the turkey rest for 20-30 minutes before carving. This allows the juices to redistribute for moist, tender meat.
Serve your masterfully grilled turkey with your favorite side dishes and gravy made from the flavorful drippings in the pan. Enjoy your incredibly juicy, smoky grilled turkey!
Turkey Grilling Tips
Here are some additional tips for success when grilling turkey:
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Cook time can vary based on the grill, outside temp and wind conditions. Use a meat thermometer for doneness, not just cook time.
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Add a water pan or make a foil packet of herbs under the turkey for extra moisture and flavor.
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Spray the skin periodically with broth or pan drippings to keep it from drying out.
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Cut out and discard the backbone before grilling for a flatter, easier-to-cook turkey.
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Soak wood chips longer for more smoke flavor. Try different wood varieties like apple, pecan or mesquite.
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Let the turkey sit at room temp for 30 minutes before grilling for more even cooking.
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Tent loosely with foil if the skin gets too dark but the interior needs more time.
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Cook stuffing separately inside or outside the bird to prevent food safety issues.
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Use a thermometer probe with a wire if your grill lid doesn’t close all the way with a standard thermometer.
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Brining is highly recommended for the juiciest, most flavorful meat.
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Resting the turkey after grilling is crucial to allow juices to absorb for tenderness.
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Carve the turkey just before serving or keep carved meat warm in a broth-filled pan.
Common Turkey Grilling Questions
Here are answers to some frequently asked questions about grilling turkey:
How long does it take to grill a turkey?
Cook time depends on the size of turkey but estimate 15-18 minutes per pound at 350-375°F. A 15 lb turkey takes around 3.5-4.5 hours.
What temperature do you grill a turkey?
Try to maintain a steady 350-375°F temperature inside the grill by adjusting the burners. Higher heat risks burning the outside before the inside cooks through.
Should you brine a turkey before grilling?
Yes, brining keeps the turkey incredibly moist and infuses tons of flavor into the meat. It’s highly recommended for best results.
What temperature is turkey done grilling?
Check the breast and thigh meat for 165°F doneness temperature using an instant-read thermometer for food safety.
How do you keep a grilled turkey from drying out?
Brining, basting, using a drip pan and resting the cooked turkey help keep it incredibly juicy and tender. Cook to doneness, not by time.
Can you grill and finish a turkey in the oven?
Absolutely. Get nice grill marks and smoke flavor on a partly grilled turkey, then transfer to a 300°F oven to finish cooking if needed.
Should you flip a turkey on the grill?
Yes, rotate the turkey every 45-60 minutes for even cooking. Cook breast-side up, then on each side, then back breast-up again.
Something Different – Grilling Your Turkey
Grilling a turkey adds a smoky flavor and crispy skin, making it stand out at any holiday meal. Unlike roasting, grilling cooks the turkey from the outside in, giving it a deliciously charred crust while keeping the meat juicy and tender inside. The process isn’t as tricky as it sounds. With a few simple steps, you can master grilling a turkey on your backyard grill.
This post will walk you through the process, from preparation to carving, with easy-to-follow steps. Whether you’re a grilling pro or a beginner, you’ll find tips that make this dish successful. So, fire up the grill and get ready to wow your guests with a turkey that’s anything but ordinary!
One year in Park City, Utah, we decided to try something different for our turkey – we grilled it on the barbecue.
I’m sure some of you are thinking, “RG, come on. We’ve been grilling our turkey for years. Get with the program.” But for me, it’s always been the oven. I’ve had great success with it, and I’ve never felt the need to change.
Then I read an article in Cuisine, one of my favorite cooking magazines, about grilling a turkey. I asked my wife if she’d be up for trying it. She said yes, so we fired up the grill.
Well, I turned on the gas. I wouldn’t attempt this on a charcoal grill—a 12-pound bird takes about 2.4 hours to cook, and I’m not sure how you’d keep the coals hot for that long.
The turkey turned out juicy with a wonderful smoky flavor. The best part? Grilling freed up our oven for all the other dishes that are essential at Thanksgiving.
You know the drill: heating Scalloped Oysters, baking acorn squash, and keeping pumpkin pie warm while the turkey roasts. With the grill, you have more room for the sides that wow your guests.
Grilling or roasting, the key is cooking the dark meat to at least 170°F without drying out the breast. Easier said than done!
Tips For Grilling a Turkey
From the Cuisine article, I learned an important tip: rotation. Start by cooking the turkey on one side. Flip it to the other side, then turn it so the breast faces up with the legs pointing to the back of the grill. Finish by rotating it again so the breast is up and the legs point to the front. It’s simple but watch out—the turkey gets hot!
Thawing Tip: Allow 6 hours of thawing time per pound of turkey. For a 12-pound bird, that’s 72 hours, or three days. Always defrost in the fridge for safety.
Trimming Tip: Cut out the wishbone for easier carving. I do this with every chicken I roast, too. It’s a game-changer.
Seasoning: After rinsing and patting the turkey dry, season it well. I like to loosen the skin around the breast by gently working my fingers underneath, then seasoning under the skin. Be sure to also season the cavity. Skip the stuffing—make it in your oven instead.
Trussing Tip: Trussing the bird with butcher’s string helps it cook evenly and makes for a cleaner, neater presentation. Plus, no one wants to serve a turkey that looks like it’s about to fly away!
You’ll need something to catch the turkey drippings for making sauce and to prevent grease from staining your driveway. We recently bought a new Weber grill after moving back East, and I was happy to see it has a spot for a small tin foil pan to catch the drippings.
Even so, I recommend using a shallow roasting pan to catch all the drippings. Make sure to check your grill to figure out what size you’ll need before you start, or you might find yourself scrambling to the store—only to discover it’s closed for the holiday. Trust me, I’ve been there.
You’ll also need an instant-read thermometer to check the turkey’s internal temperature. I hope you’re not relying on the pop-up timer that comes with some turkeys. If you do, expect a dry bird, and you’ll need plenty of gravy to make it edible.
Finally, if your grill doesn’t have a built-in thermometer, pick up a cheap oven thermometer to monitor the grill temperature while cooking.
This method uses indirect heat. You turn on only one side of the grill and place the turkey on the other side.
By doing this, you’re slow-roasting the bird. Keep the lid closed, just like you would in your oven, to maintain even heat. It’s crucial to monitor the temperature.
Control the heat by adjusting the grill lid. If the temperature gets too high, open the lid for a few seconds to cool it down.
I remember cooking our turkey on a crisp, cold day. I kept running back and forth from the football game to the grill, thinking it wouldn’t work. But it did, and we were thrilled with the results.
As I mentioned above, a lot of flipping, flopping, and turning goes on with this technique, so be prepared with oven mitts or gloves or something so you don’t burn your hands. The formula for determining when to rotate your turkey is thus:
Take the turkey’s weight, multiply it by 12 minutes per pound, and divide by 3. Therefore a 12-pound turkey would calculate as follows: 12 lbs x 12 min./lb = 144 minutes divided by 3 = 48 minutes per rotation. Well, not really, but read on.
Start by preheating your grill to 350° F.
Stage One – On the side of the grill that is not on (not hot), place the turkey on its side so the wings and thighs are touching the grill and the legs are pointing to the back of the grill.
Close cover. Allow cooking for 48 minutes, but monitor the grill temperature, so it doesn’t get too hot or too cool.
Stage Two – When this is done, flip the bird over so the other wings and thighs are down and touching the grill with the legs now pointing to the front of the grill.
Close the grill cover and allow the turkey to cook for another 48 minutes while watching the game or to prepare one of your many side dishes. But, again, be careful to monitor the temperature.
Stage Three – Flip the bird on its back, with the breast facing up and the legs are facing the back of the grill—close cover.
In this position, you will cook the bird for half the amount of time, or 24 minutes, and start your basting. I was so worried about keeping the grill at a constant 350° F, and it turned out it just worked itself out perfectly.
Stage Four – Rotate the bird so its legs face the front of the grill and cook for approximately 24 more minutes. Baste and close the cover.
I say approximately because we want to start checking the bird with our instant thermometers and continue grilling until the breast meat reaches 165° F.
How to cook a Turkey on a Gas Grill
FAQ
Can I cook my turkey on a gas grill?
Can I Cook My Turkey on a Gas Grill? Absolutely! I prefer a charcoal grill for the flavors that come from lump charcoal and wood. But, if you have a gas grill you can still get some great flavors by using a smoke tube.
Do you cover turkey with foil when grilling?
When cooking a turkey, it is recommended to cover it for most of the cooking time to prevent it from drying out. However, towards the end of the cooking process, it is advised to remove the cover to allow the skin to crisp up (1). Covering the turkey with foil helps trap steam and moisture, resulting in a juicier bird.
How long does it take to grill a 12 lb turkey?
| Weight | Cook Time |
|---|---|
| 8 to 12 lbs. | 1-1/2 to 2-1/2 hrs. |
| 12 to 14 lbs. | 2-1/2 to 2-3/4 hrs. |
| 14 to 18 lbs. | 2-3/4 to 3-1/2 hrs. |
| 18 to 20 lbs. | 3-1/2 to 4 hrs. |
How to cook a butterball turkey on the grill?
Place turkey, breast side up, on grill grid directly over drip pan. Cover grill; leave vents open. If using charcoal grill, add 6 to 8 briquets to both sides of the fire every hour or as needed to maintain heat. Cook turkey until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone.
How do you cook a Turkey on a gas grill?
Step 1 Place a medium-size disposable foil roasting pan (about 15- by 11- by 3-inches) on cold grill to check if grill lid will close. If necessary, fold in sides. Remove pan. Light one side of gas grill. Heat on high 5 minutes, then reduce heat to medium. Step 2 Remove giblets, neck, and fat from turkey cavities. (Discard or save for another use.)
What are the health benefits of ground turkey?
Ground turkey is a highly nutritious food. It is loaded with protein, vitamins B3, B6, B12, selenium, sodium, phosphorus, and zinc. Here are some of its health benefits: Spaghetti Squash is a great source of vitamin C, vitamin B6, manganese, and fiber. It is also rich in antioxidants. Here are some of its health benefits for us:
Can you cook a turkey breast on a gas grill?
Cooking turkey on a gas grill seals in the juices and creates a crisp, browned skin that’s difficult to achieve in the oven without overcooking the breast itself. Combine olive oil, rosemary, garlic, kosher salt, and ground black pepper in a 2.5 gallon plastic bag. Add the turkey breast, seal the bag, and gently shake the marinade around the meat.