Grilled Turkey

This grilled turkey recipe features a whole bird brushed with melted butter and seasoned with fresh herbs, garlic, and onions. Cooked over indirect heat, it produces juicy, golden-brown meat with a smoky flavor, perfect for holidays, backyard gatherings, or special occasions.

Ingredients

• 10–20 lb whole turkey, thawed
• 1 stick (½ cup, 8 tablespoons) butter, melted
• 2 medium yellow onions
• 4 garlic cloves, halved
• Fresh herbs: rosemary, sage, thyme, or a combination
• 1 tsp salt
• ½ tsp ground black pepper

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Instructions

Step 1: Prepare the Turkey

1. Preheat the grill to 425–450°F (220–230°C).
2. Remove the neck and giblets from the cavity. Check both ends!
3. Trim any excess skin and remove pin feathers using kitchen shears. Do not rinse the turkey. Pat dry with paper towels.
4. Tuck the wings under the bird and season the cavity with salt and pepper.
5. Stuff the onions, garlic halves, and fresh herbs inside the cavity. Truss the legs with food-safe twine.

Step 2: Coat and Place on Grill

1. Place the turkey breast-side up in a disposable aluminum roasting pan.
2. Brush melted butter over the entire turkey and season the exterior with salt and pepper.

Step 3: Grill the Turkey

1. Turn off the burner directly beneath the turkey, leaving side burners on for indirect heat.
2. Close the grill lid. After 30 minutes, add 1 cup of water or chicken broth to the bottom of the pan. Tent with aluminum foil if the bird is browning too quickly.
3. Baste the turkey with pan juices every 20–30 minutes. Rotate the pan halfway through cooking.
4. Check doneness by inserting a kitchen thermometer into the thickest part of the breast; the internal temperature should read 165°F (74°C).

Step 4: Rest and Carve

1. Remove the turkey from the grill and allow it to rest for 30 minutes to 1 hour before carving.
2. Resting lets the juices redistribute, keeping the meat moist and flavorful.

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Why You’ll Love This Recipe

• Achieves a perfectly golden, juicy turkey with smoky grill flavor.
• Butter and fresh herbs infuse the meat with aroma and taste.
• Indirect grilling ensures even cooking without drying out the bird.
• Great for holidays, special occasions, or backyard gatherings.

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Tips

• Use a meat thermometer for accurate doneness.
• Basting helps maintain moisture and enhances flavor.
• Tent with foil if the skin browns too fast.
• Let the turkey rest before carving for maximum juiciness.

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Variations and Substitutions

• Butter alternatives: Olive oil or ghee can replace butter for a different flavor profile.
• Herbs: Experiment with thyme, oregano, or parsley.
• Cavity additions: Lemon halves, apple slices, or celery can add subtle flavor.
• Glaze options: Mix honey, maple syrup, or mustard with butter for a sweet-savory glaze.

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FAQs

Can I grill a frozen turkey?
No, always thaw the turkey completely before grilling for even cooking.

How long does a 15 lb turkey take on the grill?
Approximately 2.5–3.5 hours using indirect heat, depending on grill temperature.

Can I cook the turkey directly over the heat?
Indirect heat is recommended to avoid burning the skin and to ensure the meat cooks evenly.

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Serving Suggestions

• Serve with roasted vegetables or mashed potatoes.
• Pair with cranberry sauce or gravy.
• Slice and use leftovers in sandwiches, salads, or soups.
• Garnish with fresh herbs for presentation and added flavor.