How Do You Cook Turkey On The Grill Perfectly?

AvatarByMike Thompson Turkey Recipe

Grilling a turkey is a fantastic way to infuse your holiday feast with smoky, savory flavors while keeping the meat juicy and tender. Whether you’re aiming to impress guests at a backyard gathering or simply want a delicious alternative to the traditional oven-roasted bird, cooking turkey on the grill offers a unique and rewarding culinary experience. The process combines the art of outdoor cooking with the timeless appeal of a classic centerpiece, making it a memorable meal for any occasion.

Grilling a turkey may seem intimidating at first, but with the right approach, it becomes an enjoyable and straightforward method. This technique allows for greater control over temperature and smoke, resulting in a beautifully crisp skin and succulent meat. From selecting the perfect bird to mastering temperature management and seasoning, there are several key factors that contribute to a successful grilled turkey.

In the following sections, we’ll explore everything you need to know to confidently grill your turkey to perfection. Whether you’re a seasoned griller or a curious beginner, you’ll find helpful tips and insights that will elevate your cooking and impress your guests with a flavorful, expertly grilled turkey.

Preparing the Turkey for Grilling

Before placing the turkey on the grill, proper preparation is essential to ensure even cooking and enhance flavor. Begin by fully thawing the turkey if it was frozen; this can take several days in the refrigerator depending on the bird’s size. Remove the giblets and neck from the cavity, then pat the turkey dry with paper towels to reduce moisture and promote crisp skin.

Brining the turkey is highly recommended for grilling. This process involves soaking the bird in a saltwater solution to improve moisture retention and seasoning. You can opt for a wet brine or a dry brine, depending on your preference:

  • Wet brine: Submerge the turkey in a solution of water, salt, sugar, and aromatics such as herbs, garlic, and peppercorns for 12 to 24 hours.
  • Dry brine: Rub the turkey with a mixture of salt and seasonings, then refrigerate uncovered for up to 24 hours.

After brining, rinse the bird under cold water (if wet brined) and pat dry again. Apply a thin layer of oil or melted butter to the skin to encourage browning and help seasoning adhere.

Setting Up the Grill for Indirect Cooking

Grilling a turkey requires indirect heat to prevent burning the exterior while allowing the inside to cook thoroughly. The goal is to maintain a steady temperature of approximately 325°F to 350°F (163°C to 177°C).

Here are key steps for setting up your grill:

  • Charcoal grill: Arrange coals on one side of the grill, leaving the other side free of coals for indirect cooking. Place a drip pan under the grate on the cooler side to catch juices and avoid flare-ups.
  • Gas grill: Light burners on one side only and leave the other side off. This creates a cooler zone for the turkey to cook indirectly. Use a drip pan as well.
  • Temperature control: Use a grill thermometer to monitor the heat. Adjust vents on a charcoal grill or burner settings on a gas grill as needed to maintain consistent temperature.

Adding wood chips or chunks to the coals or smoker box can infuse a smoky flavor, enhancing the turkey’s taste.

Grilling the Turkey

Place the turkey breast side up on the grill grate over the indirect heat zone. Keep the lid closed to preserve heat and smoke. Rotate the bird occasionally to promote even cooking and browning.

Monitor the internal temperature using a reliable meat thermometer inserted into the thickest part of the breast and thigh, avoiding bone. The target temperatures are:

  • Breast: 165°F (74°C)
  • Thigh: 175°F (79°C)

The cooking time varies depending on the bird’s weight and grill temperature but generally takes about 12 to 15 minutes per pound.

Turkey Weight (lbs) Estimated Cooking Time (hours) Internal Temp to Reach (°F)
8 – 10 1.5 – 2.5 165 breast / 175 thigh
10 – 14 2.5 – 3.5 165 breast / 175 thigh
14 – 18 3.5 – 4.5 165 breast / 175 thigh
18 – 22 4.5 – 5.5 165 breast / 175 thigh

Basting the turkey every 45 minutes with melted butter, pan juices, or a marinade can add flavor and help keep the skin moist. Avoid opening the grill too frequently to maintain steady temperature.

Resting and Carving the Grilled Turkey

Once the turkey reaches the proper internal temperature, remove it from the grill and tent loosely with aluminum foil. Resting the turkey for 20 to 30 minutes allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful bird.

When carving, use a sharp carving knife and start by removing the legs and thighs, followed by the wings. Slice the breast meat against the grain into uniform pieces for tenderness.

Proper carving technique ensures even slices and an attractive presentation for serving. Serve immediately after carving to enjoy the best texture and flavor.

Preparing the Turkey for Grilling

Proper preparation is essential to ensure a juicy, flavorful turkey when cooking on the grill. Begin by selecting the right bird—ideally fresh or fully thawed if frozen, and weighing between 12 to 16 pounds for manageable grilling.

Follow these steps to prepare the turkey:

  • Clean and Dry: Remove the giblets and neck from the cavity. Rinse the turkey under cold water, then pat dry thoroughly with paper towels to promote even browning.
  • Brining (Optional but Recommended): Submerge the turkey in a brine solution (water, salt, sugar, and aromatics) for 8-24 hours. This enhances moisture retention and flavor depth.
  • Seasoning: After brining and drying, apply a dry rub or a butter-based herb mixture under and over the skin. Common herbs include rosemary, thyme, sage, and garlic.
  • Trussing: Tie the legs together and tuck the wing tips under the body to ensure even cooking and prevent burning of extremities.

Prepare the grill for indirect cooking by arranging coals or burners on one side, leaving the other side empty as a cooler zone. This setup allows for roasting the turkey without direct exposure to high heat.

Setting Up the Grill for Indirect Cooking

Indirect grilling creates an oven-like environment suitable for cooking larger poultry like turkey. The key is to maintain steady, moderate heat without direct flame contact.

Grill Type Setup Method Temperature Range Notes
Charcoal Grill Arrange coals on one side; place a drip pan beneath the grill grate on the opposite side. 325°F to 350°F (163°C to 177°C) Use hardwood lump charcoal or briquettes; add wood chips for smoke flavor.
Gas Grill Turn on burners on one side only; leave other side off for indirect heat. 325°F to 350°F (163°C to 177°C) Preheat grill with lid closed for 10-15 minutes before placing the turkey.

Maintain the grill lid closed as much as possible to retain heat and smoke, checking occasionally to adjust vents or burners to keep a consistent temperature.

Grilling the Turkey: Technique and Timing

Position the turkey breast side up on the cooler side of the grill over the drip pan. This prevents flare-ups and allows fat to drip away, minimizing smoke and charring.

  • Monitoring Temperature: Insert a reliable instant-read or probe thermometer into the thickest part of the breast and thigh without touching bone.
  • Cooking Time: Estimate approximately 12-15 minutes per pound at 325°F to 350°F. For example, a 14-pound turkey will require about 2.5 to 3.5 hours.
  • Rotating: Rotate the turkey 180 degrees halfway through cooking for even exposure to heat.
  • Adding Smoke: For enhanced flavor, add soaked wood chips to the charcoal or in a smoker box on a gas grill at intervals.

Once the internal temperature reaches 165°F (74°C) in both breast and thigh, remove the turkey from the grill. Allow it to rest for 20-30 minutes tented loosely with foil; this redistributes juices and ensures moist meat.

Safety and Best Practices for Grilled Turkey

Grilling a whole turkey requires attention to food safety and operational best practices to avoid undercooking or contamination:

  • Avoid Cross-Contamination: Use separate utensils and cutting boards for raw and cooked turkey.
  • Thermometer Accuracy: Calibrate your thermometer periodically to ensure precise readings.
  • Safe Handling: Wash hands thoroughly before and after handling raw poultry.
  • Resting Period: Do not skip resting the turkey; it allows carryover cooking and juice redistribution.

Following these guidelines ensures a safe, flavorful turkey with the distinct smoky character imparted by grilling.

Expert Guidance on How To Cook Turkey On The Grill

Jessica Martinez (Culinary Chef and Grilling Specialist, Smoky Flavors Institute). When grilling a turkey, maintaining indirect heat is crucial to ensure even cooking without drying out the meat. I recommend setting up your grill with a two-zone fire and using a drip pan to catch juices, which helps keep the bird moist and infuses it with a subtle smoky flavor.

Dr. Alan Pierce (Food Scientist and Meat Cooking Researcher, National Culinary Lab). The key to a perfectly grilled turkey lies in temperature control and timing. It is essential to monitor the internal temperature closely, aiming for 165°F in the thickest part of the breast and 175°F in the thigh. Using a reliable meat thermometer prevents undercooking or overcooking, ensuring food safety and optimal texture.

Linda Chen (Professional BBQ Pitmaster and Author, The Grilling Bible). Brining your turkey before grilling significantly enhances flavor and juiciness. I advise a 12 to 24-hour brine with a balanced mix of salt, sugar, and aromatics. Additionally, letting the turkey rest after grilling allows the juices to redistribute, resulting in a tender, flavorful final product.

Frequently Asked Questions (FAQs)

What type of grill is best for cooking a turkey?
A charcoal grill or a gas grill with a lid works best for cooking turkey, as they allow for indirect heat and temperature control essential for even cooking.

How do I prepare the turkey before grilling?
Remove the giblets, pat the turkey dry, and season it inside and out. Brining the turkey beforehand can enhance moisture and flavor.

What is the ideal temperature for grilling a turkey?
Maintain the grill temperature between 325°F and 350°F to ensure the turkey cooks evenly without burning the exterior.

How long does it take to cook a turkey on the grill?
Grill the turkey for approximately 12 to 15 minutes per pound, but always verify doneness with a meat thermometer.

How can I prevent the turkey from drying out on the grill?
Use indirect heat, baste regularly, and consider placing a water pan in the grill to maintain moisture during cooking.

What internal temperature should the turkey reach before it is safe to eat?
The turkey should reach an internal temperature of 165°F in the thickest part of the breast and 175°F in the thigh for safe consumption.
Cooking turkey on the grill offers a flavorful alternative to traditional oven roasting, allowing for a smoky, juicy result with a crispy skin. The key to success lies in proper preparation, including brining or seasoning the bird, and setting up the grill for indirect heat to ensure even cooking without burning. Maintaining a consistent temperature and using a meat thermometer to monitor internal doneness are essential steps to achieve a perfectly cooked turkey.

It is important to allow the turkey to rest after grilling, as this helps the juices redistribute throughout the meat, resulting in a moist and tender texture. Additionally, choosing the right type of grill—whether gas or charcoal—and managing airflow can significantly influence the flavor profile and cooking time. Incorporating wood chips or herbs can further enhance the aroma and taste of the grilled turkey.

Overall, grilling turkey requires attention to detail and patience, but the reward is a deliciously smoky and succulent bird that can elevate any meal. By following best practices for preparation, temperature control, and resting, grilling turkey can become a reliable and impressive cooking method for both novice and experienced grillers alike.

Author Profile

Mike Thompson
Mike Thompson
Hello, fellow turkey enthusiasts! I'm Mike Thompson, a proud resident of the picturesque state of Missouri, renowned for its thriving turkey population and favorable hunting conditions. For over a decade, I've roamed the woods, valleys, and peaks of our beautiful state, learning every nook, cranny, and secret that turkey hunting has to offer. My track record? Well, let's just say I've bagged more turkeys than there are days in November, and each hunt has added a story to my ever-growing book of experiences.

However, as much as I love the thrill of the hunt, what truly fuels my passion is the joy of sharing my knowledge with others. That's why I created this platform. This site is not just a testament to my journey but a beacon for all those who are looking to embark on their own turkey hunting adventures. Whether you're a beginner eager to get started or a seasoned pro seeking advanced tips, you'll find a wealth of information here.

From understanding turkey behavior, tracking techniques, and the best equipment to use, to the do's and don'ts of turkey hunting, this site is a comprehensive guide to all things turkey. So, strap on your boots, pick up your gear, and let's embark on a journey together into the world of turkey hunting. Welcome to my site, and happy hunting!