Free up oven space this Thanksgiving by grilling a whole turkey. Grilling gives the bird a wonderful smoky flavor and crisp, golden skin your family will love. Leftovers are equally delicious in sandwiches, casseroles, or warmed dishes.
With Thanksgiving approaching, invitations are sent and menus are being finalized. Grilling a turkey is a longtime holiday tradition in our family. We’ve always favored charcoal for its deep, smoky profile — a trick my dad worked on even during windy Chicago Thanksgivings. Fortunately, late November on the Jersey Shore is usually milder.
We often begin with a creamy mushroom soup, then serve the smoky, juicy grilled turkey alongside stuffed potatoes, butter-roasted carrots and cauliflower, and spiced fall squash for a complete holiday spread.
Why you’ll love grilling a whole turkey
- Free up oven space — Holiday cooking demands oven real estate. Grilling the turkey leaves room for side dishes and desserts.
- Rich smoky flavor — A grilled turkey develops a deep, smoky taste with extra-crispy, golden skin.
- Charcoal or gas — Both types of grills work; charcoal adds the most smoky flavor, and a charcoal kettle grill is my top pick.
- Simple cleanup — Grilling reduces the number of pans and roasting dishes to wash after the meal.
How much turkey do I need per person?
For planning, estimate about 1 pound per person if you don’t want leftovers. If you enjoy leftovers for sandwiches or casseroles, plan on 1½ to 2 pounds per person so there’s plenty to spare.
How to thaw a frozen turkey
Slow thaw: Thaw in the refrigerator, allowing about 24 hours for every 5 pounds of turkey.
Quick thaw: Use a cold water bath, changing the water every 30 minutes. Expect roughly 30 minutes per pound to thaw.
How to cook a whole turkey on a charcoal grill
If you use charcoal, have at least a 20-pound bag on hand. Charcoal brings an unmatched smoky flavor; a charcoal Weber kettle is ideal.
- Remove the grates and open the vents. Place a foil drip pan in the center of the bottom grate and arrange 25–30 briquettes on two opposite sides of the pan. Light and let the briquettes burn until covered with gray ash (about 20–30 minutes).
- While the coals heat, prepare the bird: remove giblets and neck, stuff the cavity with halved lemons, whole garlic cloves, and fresh herbs. Brush the skin with melted butter and season generously with kosher salt and black pepper. If using a wireless meat thermometer, insert it into the thickest part of the breast.
- Set the turkey on the top cooking grate over the drip pan and cover with the lid, vents open.
- Add 6–7 briquettes to each side every hour to maintain temperature.
- Grill until the thickest part of the turkey reaches 165°F. Expect about 11–13 minutes per pound for complete cooking.
- Transfer the turkey to a cutting board and let rest about 30 minutes before carving.
How to cook a whole turkey on a gas grill
For a gas grill, start with a full propane tank and clean grates, then follow these steps for indirect grilling.
- Remove the cooking grate and place a foil drip pan on the ceramic grates or lava rocks, then replace the grate.
- Preheat the grill for at least 15 minutes, following the manufacturer’s guidelines for indirect cooking.
- Prepare the turkey the same way as for charcoal: remove giblets, add lemons, garlic, and herbs to the cavity, brush with melted butter, and season. Insert a thermometer into the breast if available.
- Set the grill to 350°F, place the turkey on the grate, close the lid, and ensure vents are open.
- Depending on your burner layout, turn the turkey halfway through cooking to ensure even browning.
- Grill until the thickest part reaches 165°F (about 11–13 minutes per pound). Remove and rest 30 minutes before carving.
Tips for grilling a turkey
- Shelter from wind: Place the grill where wind won’t disrupt steady temperatures. Aim to maintain 325–350°F while cooking.
- Use an instant-read thermometer: A digital thermometer lets you check internal temperature quickly with minimal heat loss. The turkey is done at 165°F.
- Use a sturdy long fork: A long barbecue fork helps lift and transfer the turkey to a carving board safely. Insert it into the cavity for better control.
What to serve with grilled turkey
- Roasted carrot and parsnip fries
- Roasted fall squash with cinnamon and nutmeg
- Apple, fennel, and radish slaw with pecans and blue cheese
- Chunky cinnamon applesauce
- Easy roasted Brussels sprouts with honey and mustard
- Apple and bacon stuffed sweet potatoes
- Make-ahead Thanksgiving side dishes
One more thing
Did you try this recipe?
Leave a comment and a star rating below to share your experience. Tag the recipe on social media to show off your grilled turkey.
Thanks — Amy
Recipe
How to Grill a Whole Turkey
Equipment
-
wireless meat thermometer
Ingredients
- 1 12–15 pound turkey
- 2 lemons, halved
- 6 whole peeled garlic cloves
- About 1 cup fresh herbs (thyme, sage, parsley)
- 6 tablespoons salted butter, melted
- Kosher salt
- Fresh ground black pepper
- 1 9 by 13 inch foil drip pan
Instructions
For a charcoal grill
-
Remove the grates and open the vents. Place a foil drip pan in the center of the bottom grate and line two opposite sides with 25–30 briquettes. Light and let burn until covered with gray ash (about 20–30 minutes).
-
While the coals heat, prepare the turkey: remove giblets and neck, stuff the cavity with halved lemons, garlic, and herbs. Brush the skin with melted butter and season with kosher salt and pepper. Insert a wireless thermometer into the thickest part of the breast if available.
-
Place the turkey on the top cooking grate over the drip pan. Cover with the lid and keep vents open.
-
Add 6–7 briquettes to each side every hour to maintain heat.
-
Grill until the thickest part reaches 165°F. Plan on about 11–13 minutes per pound.
-
Remove the turkey to a cutting board and let rest for about 30 minutes before carving.
For a gas grill
-
Remove the cooking grate and place a drip pan on the ceramic grates or lava rocks. Replace the grate.
-
Preheat the grill for at least 15 minutes and follow the manufacturer’s instructions for indirect grilling.
-
Prepare the turkey the same way as for charcoal: remove giblets, add lemons, garlic, and herbs to the cavity, brush with melted butter, and season. Insert a thermometer into the thickest part of the breast.
-
Set the grill to 350°F, place the turkey on the grate, close the lid, and ensure vents are open. Turn the turkey halfway through if needed to promote even cooking.
-
Grill until the thickest part reaches 165°F (about 11–13 minutes per pound). Remove and let rest 30 minutes before carving.
Notes
- Indirect grilling is the method used here. Expect roughly 11–13 minutes per pound to cook through.
- Position the grill where wind won’t disrupt a steady cooking temperature; aim for 325–350°F.
- An instant-read digital thermometer minimizes lid time and ensures the turkey reaches 165°F internally.
- A long, sturdy barbecue fork is helpful for lifting and guiding the turkey from the grill to a carving board.