This simple and tasty recipe for whole turkey on the grill is a perfect way to prepare a feast without tying up the oven. Flavored simply, with olive oil, salt and pepper, this whole grilled turkey is prepared without stuffing on a charcoal grill for a juicy, smokey flavor without the fuss.
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Its time to turn off the oven and give this recipe a try! It is a great way to free up your oven for side dishes and reduce the heat in your kitchen so you can enjoy a turkey feast any time of year.
Dont wait for good weather, you can grill year round! This grilled turkey recipe has all the information you need to guide you to success for cooking a full turkey on the grill. I will teach you how to select a bird, how to set your coals and how to control heat so it turns out juicy and perfect every time.
This prepration is one of my favorite turkey recipes of all time. I love serving this whole grilled turkey with some of my favorite side dishes such as hasselback potatoes and green beans almandine. It makes a meal my whole family enjoys!
If you enjoy cooking meals on the grill I think you will love this simple grilled salmon recipe and this light and delicious grilled chicken salad pasta salad.[feast_advanced_jump_to]
One of my favorite things about cooking a turkey on the grill is that the ingredients are super simple and straight forward.
Cooking a turkey on a charcoal grill may seem intimidating, but with some planning and these helpful tips, you can grill a juicy and delicious turkey for your next holiday feast or gathering.
Advantages of Grilling Your Turkey
Grilling your turkey has several advantages over roasting it in the oven:
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You get delicious smoky, barbecue flavors from the charcoal and wood chips. This adds great depth of flavor.
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The turkey cooks more evenly since the heat surrounds it on all sides. No more dried out breast meat!
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It frees up your oven for cooking side dishes.
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Grilling is fun and gives your turkey dinner a festive, outdoor flair.
Choosing the Right Turkey
When grilling a turkey smaller is better. Look for a turkey that is 16 pounds or under. Larger birds are hard to maneuver on the grill and won’t cook evenly.
Turkey breasts are a great option for grilling since they are quick cooking and feed less people than a whole turkey. Boneless turkey breast roasts work wonderfully.
Thaw frozen turkeys in the refrigerator before grilling This takes 24 hours per 4-5 pounds
Grilling Equipment You’ll Need
Having the right grilling tools makes cooking your turkey much easier:
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A charcoal grill with a lid. The Weber 22″ kettle grill is a classic choice.
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Natural lump charcoal provides the best flavor, Avoid charcoal with lighter fluid
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Charcoal chimney starter to light the coals quickly.
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Long handled tongs and spatula for maneuvering the turkey.
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Meat thermometer to check for doneness.
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Heavy duty aluminum foil for drip pans.
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Soaking chips – apple, cherry, hickory or other wood of your choice provides nice smoke flavor.
Grilling Setup and Preparation
Proper setup is the key to perfectly grilled turkey:
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Place charcoal in a chimney starter and light. Once coals are covered in gray ash, pour them into two piles on opposite sides of the charcoal grate.
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Place drip pans filled with water, wine, broth or beer between the mounds of coals to provide moisture.
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Soak your choice of wood chips in water for 30 minutes then sprinkle over the hot coals for smoking.
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Use tongs to oil the grill grates right before putting the turkey on. This prevents sticking.
Prepping the Turkey
Before grilling, your turkey needs some simple prep:
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Remove giblets and neck from turkey cavities. Rinse turkey under cold water and pat very dry with paper towels.
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Loosen the skin from the breast and rub olive oil and seasoning under the skin. Try a Mediterranean rub of olive oil, lemon zest, oregano, thyme and minced garlic.
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Brush the skin with olive oil or melted butter and generously season all over with salt and pepper. Stuff herbs under the skin for great flavor.
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Truss the legs together with cooking twine to hold their shape. Tuck the wing tips under.
Grilling the Turkey
Once your coals are ready and the turkey is prepped, it’s time to grill:
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Place the turkey breast side up in the center of the grill grate, over the drip pans and away from direct heat.
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Cover the grill, adjusting the vents to allow proper air flow and a temperature around 325-350°F.
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Use a meat thermometer to monitor the breast and thigh temperatures. Cook until the breast reaches 165°F and thighs reach 175°F. This will take 2-3 hours for a 12-16 lb turkey.
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Check the turkey every 45 minutes, adding more coals as needed to maintain the temperature.
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For added flavor and moisture, mop or brush the turkey with melted butter, broth or wine during the last 30-60 minutes.
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When done, remove turkey and let rest 15-20 minutes before carving. This allows the juices to reabsorb for moist, tender meat.
Safety Tips
To keep your grilled turkey safe:
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Never stuff the turkey – cook stuffing separately.
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Use separate utensils and platters for raw and cooked turkey to avoid cross-contamination.
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Refrigerate leftovers within 2 hours. Reheat thoroughly to 165°F.
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Wash hands, utensils, and surfaces that have touched raw turkey to prevent foodborne illness.
Make Delicious Gravy
Here’s how to transform the turkey drippings into flavorful gravy:
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Simmer the neck, giblets, onion, celery, garlic, and broth while the turkey grills. This makes a rich turkey stock.
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Transfer the drippings from the grill’s drip pan to a skillet. Whisk in some flour to make a roux.
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Whisk in the giblet broth and turkey stock and simmer until thickened.
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Season the gravy with salt, pepper and herbs. Pour into a gravy boat and serve alongside your juicy grilled turkey!
Grilled Turkey Perfection
Grilling lends so much flavor and juiciness when cooking turkey. With proper preparation and monitoring, you can master grilling a mouthwatering turkey on your charcoal grill. Serve it hot off the grill, infused with subtle smoky flavor and moisture. Your family and friends will be impressed with your grilling skills.
Expert Tips and FAQS
I cant wait for you to try this recipe for grilled turkey, my favorite way to enjoy whole turkey! Keep these tips in mind when its time for you to prepare it?
Use a meat thermometer to most accurately determine when it is ready to serve.
To maintain an even temperature while grilling a turkey, use a charcoal starter placed on the side.
When cooking turkey on the grill be sure to move the coals out to the perimeter of the grill for best results. You want it cooking by indirect, rather than direct heat.
Use a fresh or thawed turkey when making turkey on the grill.
For the most moist turkey, let it rest before cutting.
Add 8-12 coals to the mountain every 30-45 minutes. Keeping coals on the perimeter for indirect heat? For extra precision, you can get a grill thermometer.
It is done when the internal temperature reaches 165 degrees using a meat thermometer.
I recommend covering the wings with aluminum foil. If any other parts begin to brown too much, you can cover them with foil too.
Yes! You can add your favorite stuffing recipe to the inside of the turkey and make as directed.
You can place the turkey directly on the rack or a roasting rack.
How to Grill a Turkey on a Charcoal Grill
Heres an overview of how to cook a whole turkey on the grill. Allow about 11-13 minutes per pound for cooking your turkey on the grill. A 16 pound turkey will take about 3.5 – 4 hours. You will find more detailed instructions further down in the recipe card.
Start by preparing your bird.
You will want a fresh or thawed bird with the giblets removed and discarded.
Make a slice one-quarter-one-half inch thick in the skin on each side and tuck in the wings. You can also tie the legs together if you would like.
Next, place turkey on a tray or roasting pan to prep. Brush the olive oil over the entire bird.
Season with the salt and pepper. You can rub this seasoning into and under the skin if you like but I dont find much of a difference. Sprinkling on the outside works just as well!
Now it is time to prepare the grill.
Start your charcoals and once they are ready, you want to push them to the outer edge of the grill to prepare for grilling over indirect heat.
Place aluminum foil or a drip pan in between the coals and the grill grate.
This will allow you to catch the drippings for gravy and also prevent a major temperature shift in the coals as the fat drips.
Place the turkey on grill. You are going to want to roast it covered, at 350-400 degrees until a thickenest part reaches 165 degrees.
To keep the temperature at 350-400 you will need to add about 8-12 coal brickettes every 30-45 minutes
PRO- TIP: After adding the turkey to the grill wait 15 minutes and then start briquettes in the chimney starter on the side. Wait 30 minutes and add them to the grill. Repeat as many times as necessary until the bird is done.
Some recipes call to add directly to the grill without starting the briquettes but that can make maintaining the temp of the grill complicated.
After second round of adding coals. Place aluminum foil along the wings of the bird to prevent over cooking them. And leave them until its done.
The turkey is done when internal temperature reaches 165 degrees without touching a bone.
Remove the it from the grill when it is done and allow to rest for ten minutes before slicing.
I love the flavor this simply seasoned grilled turkey gives, but if you are looking for a change try out these versions!
- Smoked – Use a smoker grill instead of charcoal.
- Use Stuffing – Add your favorite stuffing recipe to the inside of the bird.
- Add more seasoning – Change things up by adding garlic salt, onion powder, paprika or other classic seasonings.
If you are lucky enough to have leftovers, you can store it in an airtight container in the fridge for up to 3-4 days.
You can also store turkey meat in the freezer, off the bone, for up to two months.
Charcoal Smoked Turkey Whole Tips For Beginners
FAQ
Is it safe to grill a turkey?
How long to cook a turkey on a Weber charcoal grill?
Do you cover a turkey with foil on the grill?