What’s in This Grilled Turkey Recipe?
In the mood for something a little different this Thanksgiving? Then it’s time you try grilling the turkey! My family recipe is simple, flavorful, and sure to be a hit. Every time I take a bite, I can’t believe just how juicy this turkey recipe can be.
Whole Turkey: Plan for about 1–1½ pounds of turkey per person. Be sure to thaw your turkey if it’s frozen. Onion: Yellow onion infuses the turkey with a sweet and earthy flavor as it cooks. Lemon: Infuses the turkey with fresh citrus flavor. Herbs: Fresh herbs infuse the turkey with a fresh herbal flavor. We like thyme, rosemary, and sage, but use any fresh herbs you love. Butter: Unsalted butter adds moisture to the turkey and helps the seasonings stick to the skin. Broth: Chicken broth keeps the turkey moist as it cooks on the grill.
Variations on Turkey on the Grill
I love this simply seasoned turkey, but for even more flavor, try dry brining the turkey first. It’ll infuse it with tons of flavor and help the skin get extra crispy on the grill!
How to Store and Reheat
Store leftover grilled turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered with foil in a 300°F oven for 20-30 minutes.
How to Freeze
Freeze turkey in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing a turkey whole; always cut it into portions first. Once you’re done grilling the turkey, let it rest for 30 minutes before slicing, then serve it with Thanksgiving sides and some turkey gravy. Or keep the grill on, and make grilled ranch potatoes, grilled asparagus, or grilled corn on the cob. Whatever you choose to serve it with, this turkey is sure to be a hit!
Notes from the Test Kitchen
Feel free to season your turkey with additional spices. I love to use my favorite turkey rub!
How to Grill a Turkey Step by Step
Prep the Turkey: Preheat your grill to medium, about 350-400°F. Pat a 12-20 pound whole turkey dry and remove the giblets and the neck. Stuff the Turkey: Stuff the cavity with half of a quartered yellow onion, half of a quartered lemon, and a full bunch of fresh herbs. Tie the legs together with twine. Place the turkey in a double-stack aluminum pan (two pans stacked on top of each other creates a sturdier vessel for your turkey). Season the Turkey: Brush ½ cup of melted unsalted butter all over the turkey. Sprinkle the turkey generously with salt and pepper all over the skin. Grill the Turkey Scatter the remaining onion and lemon quarters around the turkey. Pour the 1 cup of low-sodium chicken stock into the pan. Do not pour it on top of the seasoned turkey. Place the pan on the grill. Close the lid and cook, monitoring the temperature, for 2⅓-3 hours, or until the turkey registers 180°F in the thickest part of the thigh. Check the turkey every 30 minutes. Baste with the juices in the pan. Let rest for at least 30 minutes before slicing and serving.
More Whole Turkey Recipes We Love
Thanksgiving Turkey Dry Brined Turkey Deep Fried Turkey
