Description
Free up some of the space in the oven this Thanksgiving. Head outdoors and cook up a grilled turkey on either a charcoal or gas grill.
Ingredients
Units
Scale
- 1 (12-15 pound) turkey
- 2 lemons cut in half
- 6 whole peeled garlic cloves
- About 1 cup of fresh herbs including thyme, sage and parsley
- 6 tablespoons salted butter, melted
- Kosher salt
- Fresh ground black pepper
- 9 inch by 13 inch foil drip pan
Instructions
Indirect grilling is the cooking method that will be used to grill the turkey. It will take about 11 to 13 minutes per pound to grill a turkey.
For a charcoal grill ~
- Remove the grates and open the vents. Place drip pan in the center the bottom grate. Line 2 opposite sides of the drip pan with 25 to 30 briquettes. Light and burn the briquettes for about 20 to 30 minutes or until they are covered with grey ash.
- While the charcoal briquettes are heating, prepare the turkey. Remove any giblets and the neck. Place the cut lemons, garlic, and herbs in the cavity of the turkey. Brush the outside of the turkey with melted butter and season generously with kosher salt and pepper.
- Place the turkey on the top cooking grate over the drip pan. Cover with the lid making sure the vents are open.
- Add a 6 to 7 briquettes every hour to each side.
- Using an instant digital thermometer, grill the turkey until 165 degrees F in the thickest part of the turkey.
- Remove the turkey from the grill to a cutting board. Let rest for about 30 minutes before carving.
for a gas grill
- Remove the cooking grate and place a drip pan directly on the ceramic grates or lava rocks. Replace the grate.
- As each gas grill is different, follow the manufacturer's directions for indirect grilling. Preheat the grill for at least 15 minutes.
- Prepare the turkey. Remove any giblets and the neck. Place the cut lemons, garlic, and herbs in the cavity of the turkey. Brush the outside of the turkey with melted butter and season generously with kosher salt and pepper.
- Set the grill temperature to 350 degrees F.
- Put the turkey on the grate and close the lid. Make sure the vents are open.
- Based on the set up of the burners on your grill, you may need to turn over the turkey half way through grilling to make sure it cooks evenly.
- Using an instant digital thermometer, grill the turkey until 165 degrees F in the thickest part of the turkey.
- Remove the turkey from the grill to a cutting board. Let rest for about 30 minutes before carving.
Notes
- It is best to put the grill in an area that is shielded from the wind. That way an even cooking temperature can be maintained while the turkey is grilling. Ideally, the grill should be between 325 degrees to 350 degrees.
- Have an instant read digital thermometer on hand. The thermometer allows you to quickly check the internal temperature of the turkey without having the lid of the grill off too long. The internal temperature of a grilled turkey should be 165 degrees F.
- A sturdy, long barbecue fork is essential. The barbecue fork helps to remove the grilled turkey from the grill. Stick the fork into the cavity of the turkey to help lift and guide it to a carving board. I have included more detailed directions for grilling a turkey in the recipe below.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Entree
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: about 6 to 8 ozs
- Calories: 214
- Sugar: 0.3 g
- Sodium: 150 mg
- Fat: 9.1 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1.2 g
- Fiber: 0.4 g
- Protein: 29.5 g
- Cholesterol: 101 mg