Grilled Turkey

This Grilled Turkey recipe has a simple but delicious flavor, and comes off the grill perfectly juicy with crispy skin! Stuff a whole turkey with lemon, onions, and herbs, coat it in butter, then throw it on the grill and let it cook slowly so that the meat gets nice and tender. It’ll make a nice change for the holidays!

Roasted turkey on a white plate with sprigs of thyme.

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! It’s simple, flavorful, and sure to be a hit.

Whole Turkey: Plan for about 1–1½ pounds of turkey per person. Be sure to thaw your turkey if it’s frozen.
Yellow Onion: Infuses the turkey with a sweet and earthy flavor as it cooks.
Lemon: Infuses the turkey with fresh citrus flavor.
Fresh Herbs: Infuse the turkey with a fresh herbal flavor. We like thyme, rosemary, and sage, but use any fresh herbs you love.
Unsalted Butter: Adds moisture to the turkey and helps the seasonings stick to the skin.
Salt + Pepper: Enhance the natural flavor of the meat.
Chicken Broth: Keeps the turkey moist as it cooks on the grill.

Pro Tip: Feel free to season your turkey with additional spices. Try my favorite turkey rub!

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!

A series of photos showing how to grill a turkey.

How many hours does it take to grill a turkey?

It takes about 11-12 minutes per pound to grill a turkey. For a 12-pound bird, plan on about 2⅓ hours.

Does grilling a turkey dry it out?

It certainly can if you’re not careful! That’s why we place our bird in a roasting pan filled with chicken broth. This helps create steam that keeps the bird moist as it cooks.

How do you keep turkey from sticking to the grill?

We don’t place the turkey directly on the grates because it has a tendency to stick (and this would also likely lead to a dry turkey). Place it into an aluminum pan instead!

When grilling a turkey do you cover it with foil?

There’s no need to cover the turkey with foil. Just keep the lid of the grill closed any time you’re not basting the bird.

Do you flip a turkey when grilling?

There’s no need to flip your turkey when grilling, but you certainly can if you like. I prefer not to, since this can lead to rubbery skin.

Is it better to grill a turkey on direct or indirect heat?

Indirect heat is best for cooking the meat slowly and evenly. This helps prevent it from drying out.

How often do you baste a turkey on the grill?

Baste your turkey every 30 minutes!

Thanksgiving turkey with cranberry sauce and cranberry sauce on a white plate.

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.

Serving Suggestions

Once you’re done grilling the turkey, let it rest for 30 minutes before slicing.

Then serve it with Thanksgiving sides, like turkey gravy, mashed potatoes, green bean casserole, and turkey stuffing. Or keep the grill on, and make grilled ranch potatoes, grilled asparagus, or grilled corn on the cob.

Slices of turkey with peas and cranberry sauce on a white plate.

Grilled Turkey Recipe

Stuff your turkey and throw it on the grill to cook. That crispy grilled skin and tender meat will have you changing up your holiday traditons!

Course Dinner, Main Course

Cuisine American

Prep Time 30

Cook Time 2 30

Rest Time 1

Total Time 4

Servings

Calories 695kcal

Author Becky Hardin

Equipment

Grill

Ingredients

12-20 pound whole turkey thawed if frozen
1 yellow onion quartered
1 lemon quartered
1 bunch fresh herbs we like a mix of thyme, rosemary, and sage
½ cup unsalted butter melted (1 stick)
Kosher salt and freshly ground black pepper to taste
1 cup low-sodium chicken broth or stock

Instructions

Preheat your grill to medium, about 350-400°F.
Pat the turkey dry and remove giblets and the neck.

12-20 pound whole turkey
Stuff the cavity with half of the onion and lemon quarters and herbs. Tie the legs together with twine.

1 yellow onion, 1 lemon, 1 bunch fresh herbs
Place the turkey in a double stack aluminum pan (two pans stacked on top of each other creates a sturdier vessel for your turkey).
Brush the melted butter all over the turkey. Sprinkle the turkey generously with salt and pepper all over the skin.

½ cup unsalted butter, Kosher salt and freshly ground black pepper
Scatter the remaining onion and lemon quarters around the turkey. Pour the chicken stock in the pan. Do not pour it on top of the seasoned turkey.

1 cup low-sodium chicken broth
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.

Video

Notes

If some of the skin is browning too quickly, loosely cover it with aluminum foil.
Feel free to season your turkey with additional spices.
Let the turkey rest for 15-20 minutes before slicing to lock in the juices
Nutritional information is based on a 12-pound turkey.

Storage: Store grilled turkey in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.