Juicy Grilled Turkey (How to Grill a Turkey) -a simple, step-by-step tutorial that will guide you through the process of cooking a delicious and JUICY Grilled Turkey – perfect for Thanksgiving (or any holiday meal)!
Grilling a whole turkey can seem intimidating, but with a few simple tricks you can have a moist, flavorful grilled turkey for your next holiday meal. The key is controlling the heat and preventing the turkey from cooking too fast and drying out. Here are the top tips for keeping your grilled turkey from drying out.
Use Indirect Heat
Indirect heat is crucial for grilling larger cuts of meat like a whole turkey. Direct heat can lead to the outside charring before the inside is fully cooked. With indirect heat, the turkey is not directly over the heat source. The grill lid also helps retain heat and moisture.
Aim for a temperature between 325-375°F. Place a drip pan underneath the turkey to catch drippings – these can be used for basting. Close the grill lid and let the turkey cook slowly over indirect heat. Rotate the turkey every 45 mins for even cooking.
Brine the Bird
Soaking the turkey in a saltwater brine solution will deeply season the meat and help it retain moisture during cooking Dissolve 1 cup kosher salt per gallon of water along with any desired herbs and spices Submerge the turkey and let it brine 12-24 hours. Rinse and thoroughly pat dry before grilling.
Stuff It
Filling the cavity with aromatics like citrus, onions, garlic and herbs adds lots of flavor. You can also place a couple cups of broth in the bottom of the roasting pan. As the turkey cooks, the broth will keep the meat moist and the drippings can be used for basting.
Butter and Oil Are Your Friends
Coating the turkey skin with softened butter or oil before grilling will help prevent it from drying out. As the turkey cooks, the fat will melt and baste the meat. Reapply a few times during grilling. The fat will also crisp up the skin beautifully.
Monitor the Temperature
Invest in a good digital meat thermometer. Turkey should reach 165°F in the thickest part of the breast and thigh before removing from the grill. Don’t rely solely on cook times as every turkey and grill is different.
Let It Rest
Just as important as the grilling is letting the turkey rest afterwards. The juices will redistribute through the meat while sitting, resulting in a more evenly cooked, tender turkey. Loosely tent with foil and allow to rest 30 mins before carving. The temperature will rise 5-10° more during this time.
Maintain Your Grill
A clean grill with fresh grates will cook more efficiently and evenly. This prevents hot and cold spots. Regularly remove grease and food debris. Check propane levels and have back-up fuel before starting.
With these simple tips, you can have tasty, juicy grilled turkey worthy of any festive occasion. Trust the indirect heat and resist the urge to constantly peek under the lid. Let that flavor develop slowly for the most succulent bird.
Frequently Asked Questions About Grilling Turkey
What’s the best way to thaw a turkey?
Allow 1 day of thawing for every 4-5 lbs of turkey in the fridge. Keep the turkey in its original wrapper on a tray to catch any drips. Never thaw turkey at room temperature or in hot water.
Should I brine or inject a turkey?
Both will add moisture and flavor. Brining requires more time but deeply seasons. Injecting is faster but seasoning is less penetrating. Many advocate doing both for a super juicy grilled turkey.
How long does it take to grill a turkey?
Whole turkeys take about 15-20 mins per pound at a 325-375°F indirect heat on a gas grill. So a 16 lb turkey will need 4-5 hours total. Turkey breasts take less time at 10-12 mins per lb.
What temperature do you grill a turkey at?
Indirect heat at 325-375°F is best. Use a meat thermometer for doneness – cook to 165°F. Resist peeking under the lid which causes heat loss. Higher heat risks drying the turkey out.
Should you put stuffing inside a grilled turkey?
No, stuffing inhibits even cooking. Cook it separately in a baking dish. The cavity can be filled with aromatics – onion, citrus, garlic, herbs, broth.
What is the best wood for smoking turkey?
Milder fruit woods like apple, cherry, pecan work very well with poultry. Oak and hickory give a more intense smoky flavor. Use wood chips or chunks for smoke.
Can you grill a frozen turkey?
Absolutely not! The turkey must be fully thawed before grilling for food safety. Partially cooked frozen turkey can harbor bacteria internally. Always thaw turkey in the refrigerator 1 day per 4-5 lbs.
How do you prevent flare ups when grilling turkey?
Trim excess fat which can drip and cause flare ups. Use indirect heat, keep lid closed, and temperature low. Have a spray bottle of water to quickly extinguish any flare ups by misting the flames. Avoid moving or basting the turkey over direct heat.
What is the best way to get crispy turkey skin on the grill?
Dry the skin thoroughly before coating in oil or butter. Grill over direct heat skin side down at end to crisp up. Brining also improves skin texture. Smoke and indirect heat will give less crispy skin than high direct heat.
Conclusion
Grilling a whole turkey may seem daunting but just follow a few simple guidelines for keeping it moist. Use indirect heat around 325-375°F and resist the urge to constantly flip and peek. Letting it cook slowly over consistent heat prevents drying out. Brine and inject for added moisture and flavor. Rest before carving so juices redistribute. Maintain your grill and use a meat thermometer for best results. Follow these tips and you’ll have a juicy, tender grilled turkey to wow your holiday guests.
How to Prep Your Turkey for the Grill
Your preparation for grilling a turkey is very similar to your preparation for roasting a turkey in the oven:
- Thaw: Completely thaw your turkey (very important) – do not cook unless it is 100% thawed – and bring to room temperature. Learn more about thawing a turkey HERE!
- Remove Giblets + Hock Lock: Remove giblets, neck, etc. from inside. Additionally, remove any hock lock that is holding the legs in place and then secure the legs together with twine.
- Brine (optional): Complete any sort of brine you desire, if you choose (optional)
- Preheat: You will want to allow plenty of time for your grill to preheat to 450 before the turkey goes on – then we will drop the temp to 325 after the turkey goes on.
- Aluminum Tray: We highly recommend placing the turkey in 2 heavy duty aluminum pans!
- Pat dry: You will want to pat the whole bird dry. This will help it brown up nicely on the grill.
- Butter: Generously rub butter or ghee (softened) all over the turkey. This will help brown the turkey and also add the the juices that will gather in the bottom of the pan, which can then be used to make gravy later!
- Season: Use as much salt and pepper as necessary to lightly coat the turkey -the amount will depend on how big your bird is, but don’t be afraid to apply liberally. We also have a Turkey Seasoning if you want something other than salt and pepper.
- Stuffing: We stuffed this bird with an orange, lemon, onion and garlic, but feel free to use whatever you wish! If you stuff with actual stuffing, you will want to increase the cook time appropriately.
Grilled Turkey Brine Recipe
You can, but you don’t have to. A lot of people do, but it isn’t necessary for a successful Grilled Turkey. I have made plenty of grilled turkeys without brining first and they always come out delicious. Learn more about brining here + get a great Citrus Turkey Brine recipe here!