This year, as Ive done for several years now, Ill cook our Thanksgiving turkey on the charcoal barbeque grill. This is, in my humble opinion, the best way to cook a turkey, hands down. And it frees up the oven for more important Thanksgiving fare, like pie, stuffing (and more pie).
Heres what youll need to cook up your turkey on the grill. My method is optimized for your standard 22-inch Weber charcoal grill, so your mileage may vary with other kinds. I have no idea if this will work on gas grills, so if you try it and it doesnt work dont blame me.
We started off with 12-pound a free range turkey from Diestel Turkey Ranch. Diestels birds have a great old fashioned turkey flavor, and are really worth the extra money. You can go up to about 22 pounds or so, but any bigger and you might not be able to fit the lid on your grill. This happened to me one year when I tried to cook a big 24-pound bird. Closing the lid is important, since were not really grilling so much as roasting/smoking the turkey on the grill.
This recipe works fine with either brined or plain birds. We usually dry brine the turkey ahead of time (see Serious Eats Food Lab guide to brining for all the details), but it turns out fine without it, too. You can also buy one of those pre-brined ones which means one less thing you have to do.
Dry it thoroughly inside and out, if necessary. Make sure you remove the giblets in their bag (I forgot to do this once… yuck). Rub it all over with olive oil, and liberally season with salt and pepper, or just pepper if youve brined the turkey. Stuff the cavity with the onion, lemon, and herbs—I just grabbed a handful of stuff growing in our herb garden, but rosemary, sage, thyme, and oregano all work well.
Soak a cup of wood chips in water for 30 minutes. Build a medium sized charcoal fire, and when the coals are ready, divide them evenly into two piles on opposite sides of the grill. Scatter the wet wood chips on top of the coals. This will create smoke which will in turn give our turkey a subtle smokiness.
Place your foil pan between the piles of coals, and pour in your bottle of wine. (You can pour yourself a glass if you want, too.) The wine will add moisture and a little flavor to the turkey. If you dont want to use wine, you can substitute chicken broth or even water.
Put the grill grate on, making sure you position the handles over the piles of coals, as shown in the photo. Place your turkey on the grill, cover, and adjust the vents on the lid and on the bottom of the grill so they’re about half-way open—you want a pretty slow fire here so the turkey gets cooked through evenly.
Now go back in the house and watch football or something for a while. You’ll want to check on your bird every half hour or so, adding two or three charcoal briquets to each side if needed.
Cook your turkey until the temperature in the thickest part of the breast reads 161ºF. Our test bird took about 3 hours. Remove from the barbeque and let rest, tented with aluminum foil, for half an hour.
Congratulations—youve barbequed your Thanksgiving turkey! Taste it, and youll probably decide to do it this way again next year.
Cooking a whole turkey on a barbecue grill may seem intimidating but it’s actually a fantastic way to free up oven space and infuse delicious smoky flavor into your holiday bird. With some simple preparation and monitoring you can grill a turkey that’s moist, tender and full of flavor.
In this comprehensive guide, we’ll walk through everything you need to know to grill a perfect turkey from start to finish.
Getting Started: Tips Before You Begin Grilling
When grilling a whole turkey proper preparation is key to ensuring it cooks evenly and absorbs maximum flavor. Here are some important tips to keep in mind
-
Choose the right size bird. Go for a 12-15 lb turkey. Anything larger won’t cook evenly, while smaller birds tend to dry out.
-
Remove giblets and neck. Be sure to take out the bag of giblets and neck from the inner cavities before cooking. Rinse the turkey thoroughly and pat dry.
-
Tie the legs and tuck the wings. Tucking the wings under the body and tying the legs together with butcher twine maintains the shape on the grill.
-
Allow time for brining/seasoning. Plan on 1-2 hours for brining, drying, seasoning and coming to room temperature before grilling.
Brining and Seasoning for Moisture and Flavor
For the juiciest, most flavorful turkey, I highly recommend brining before grilling. Here’s an easy brine recipe:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- Herbs like garlic, rosemary, thyme
Combine the brine ingredients in a very large pot or clean bucket. Submerge the turkey and refrigerate for 8-12 hours. Remove and thoroughly pat dry.
Next, coat the turkey generously with olive oil and season the cavity and skin with salt, pepper and herbs of your choice. Stuff the cavity with halved lemons, onions and garlic for even more flavor.
Setting Up Your Grill for Indirect Heat
The key to evenly cooked turkey is maintaining indirect heat. Here’s how to set up your gas or charcoal grill:
-
Gas grill: Turn one burner to low.
-
Charcoal: Bank hot coals to one side of grill.
-
Place drip pan on cool side and turkey on grate over pan.
-
Use a clipped digital thermometer to keep temp 325-350°F.
This allows the turkey to cook by indirect heat without burning.
Grilling Times and Internal Temperature
For a 12-15 lb turkey, figure around 15-20 minutes per pound. Maintain the grill temperature at 325-350°F and rotate the turkey every 45 minutes.
Insert a meat thermometer in the thickest part of breast and thigh to monitor doneness. Turkey is safe to eat at 165°F but will be juiciest if cooked to 175°F breast and 180°F thigh.
If the skin browns too quickly, tent foil loosely over breast and thighs, removing it toward the end for crispy skin.
Let the turkey rest 30 minutes before carving for easiest slicing and most tender meat.
Safety Tips for Proper Grilled Turkey
Be sure to follow these food safety guidelines:
-
Always use a meat thermometer to verify safe internal temperature. Color is not a good doneness indicator.
-
Keep your grill and tools clean by scrubbing before and after each use.
-
Never allow raw turkey to touch cooked foods. Use separate plates and utensils.
-
Refrigerate all leftovers within 2 hours and reheat fully to 165°F before eating.
Making Delicious Smoky Gravy from the Drippings
Save those flavorful turkey drippings to make gravy right on the grill. Here’s how:
-
Place drip pan under turkey to collect drippings.
-
Once turkey is done, remove it and place pan over direct heat.
-
Whisk in flour, scraping any browned bits. Slowly add broth and simmer until thickened.
You’ll end up with incredible smoky gravy in just minutes!
Grilling Turkey Perfection
While grilling a whole turkey requires a bit more hands-on time than roasting, the juicy, tender and smoke-infused results are so worth it.
Be sure to brine, season thoroughly under and inside the skin, and maintain an even indirect grill temperature. Follow the tips in this guide for your best grilled turkey yet.
Not only will your turkey taste amazing, but freeing up the oven means you can cook all your favorite holiday side dishes at the same time. A grilled Thanksgiving turkey truly is something to be thankful for!
Making Gravy with Your Grilled Turkey
Gravy is the glue that binds Thanksgiving dinner together, and cooking the turkey this way does complicate things a little in the gravy department. The good news is that gravy is no problem, but youll have to use a slightly different technique than youre used to.
I usually start off by making a stock by simmering the turkey neck and giblets with some low-sodium chicken broth (4 cups or one 32-ounce container will do) and a carrot, an onion, and a celery stalk. Let this simmer for a few hours while you prepare and cook the turkey.
When the turkey is done and resting, remove the foil drip pan and its contents (the wine and turkey drippings) from the grill. In a large saucepan, make a roux with 4 tablespoons all-purpose flour and 4 tablespoons unsalted butter. Slowly add the turkey stock you prepared earlier and some of the drip pan contents to the pan and whisk in. Bring to a boil, then reduce the heat and simmer until thickened and gravy-like. Season to taste with salt and pepper.
The proportions of turkey broth and drippings are up to you. The drippings will impart a smokey taste to the gravy, so use more for a stronger flavor, and less for something more subtle. Youll also want to use less of the drippings if youre cooking a brined turkey, since theyll be pretty salty.
Needless to say, you shouldnt stuff a turkey that youre cooking on the grill. Just make it in a pan in the oven and youll be set.
We get commissions for purchases made through links in this article.
How to cook a Turkey on a Gas Grill
FAQ
How long does it take to cook a turkey on the barbecue?
| Weight | Unstuffed |
|---|---|
| 10 – 12 lbs (4.5 – 5.5 kg) | 1 ½ – 2 ¼ hours |
| 12 – 16 lbs (5.5 – 7.0 kg) | 2 – 2 ¾ hours |
| 16 – 20 lbs (7.0 – 9.0 kg) | 2 ½ – 3 ¼ hours |
| 20 – 24 lbs (9.0 – 10.9 kg) | 3 ¾ – 4 ½ hours |
Do you cover a turkey with foil on the grill?
Place turkey, breast-side down, into the roasting pan and scoop seasoning mixture over top. Cover the pan tightly with foil and place onto the grill. Grill until no longer pink at the bone and the juices run clear, 3 to 4 hours.
Can you grill a turkey on a gas grill?
When grilling a turkey on a gas grill you will want to use wood chips. I like to use 2 handfuls of cherry and 1 handful of hickory. Soak the wood chips in water or beer before you use them for anywhere from 30 minutes to 2 hours.
Should you put a turkey in a pan on a Weber grill?
Absolutely, and you don’t necessarily need to spatchcock it. My family has done our turkey on the Weber kettle since I was a kid. Just do it on a roasting rack in a foil pan, same as you would in an oven.
Can You Grill a Turkey on a gas barbecue?
Grilling a turkey on a gas barbecue is a great way to free up oven space and still deliver a delicious, moist, and flavorful bird. The key to success is in the preparation and cooking method. First, ensure your turkey is completely thawed and at room temperature before grilling.
Can you cook a Turkey on a grill?
Cooking a turkey on a barbecue grill is a fantastic way to free up oven space and infuse delicious smoky flavor into your holiday bird. With some simple preparation and monitoring, you can grill a juicy, tender turkey that will be the star of your Thanksgiving table. When grilling a turkey, preparation is key.
How long does it take to grill a Turkey?
Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking. Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast. 10 to 16 lb. turkeys will take 2 to 3 hours to grill.
How do you cook a Turkey on a gas grill?
Frequency of Entities: The key to evenly cooked turkey is indirect heat. To set up your gas or charcoal grill: For gas, turn one burner to low heat. For charcoal, bank hot coals to one side. Place a drip pan on the cool side and a V-rack on the hot side. Use a digital thermometer with a grate clip to monitor the temperature, keeping it 325-350°F.
Can You Grill a Turkey on a charcoal grill?
Use either a charcoal or gas grill ~ Either a charcoal or gas grill can be used to grill the turkey. My preference is a charcoal kettle grill. Easy clean up ~ With the loads of dishes to wash after a feast, grilling the Thanksgiving turkey results in one less pan to scrub. how much turkey do I need per person?
Is grilling a Turkey a good idea?
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.