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.
Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases.
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 it’s actually a fun way to prepare a delicious bird. With indirect heat and a few simple tips, you’ll have a moist, flavorful turkey that your family will love
Benefits of Grilling Your Turkey
Grilling your turkey offers several advantages over roasting it in the oven:
-
You get that delicious smoky, barbecue flavor from the charcoal. This adds complexity and makes the turkey taste amazing.
-
It frees up your oven on Thanksgiving day. No need to worry about fitting in all those side dishes when the turkey is outside on the grill.
-
Grilling imparts a nice crispness to the skin. The skin gets beautifully browned and crispy from the grill, which many people love.
-
It’s an interactive cooking method, Grilling the turkey allows you to check on it and baste it periodically You feel more connected to the cooking process
Equipment You’ll Need
Grilling a turkey does require some specialized equipment:
-
A charcoal grill. You’ll need a kettle style grill approximately 22 inches in diameter.
-
Natural lump charcoal. Avoid charcoal briquettes with lighter fluid.
-
Two disposable foil roasting pans. These will be used for indirect cooking.
-
A roasting rack. The turkey should not sit directly on the grates.
-
Wood chips or chunks (optional). For additional smoke flavor.
-instant or remote read meat thermometer. To properly monitor doneness.
- Heat-resistant oven mitts and grilling tools. For safe handling of the hot turkey.
Preparing the Turkey
Begin by removing the giblets from the turkey cavity. Rinse the turkey inside and out with cold water and pat it completely dry. Coat the skin lightly with olive oil or melted butter and generously season the inside cavity with salt and pepper.
For extra flavor, you can rub the turkey with garlic powder, herbs, or spices. Stuff the cavity with onions, lemons, garlic, and fresh herbs. Truss the legs closed with kitchen string to maintain the shape.
Setting Up the Grill
You’ll be using indirect heat to slowly roast the turkey. This prevents it from burning on the hot coals.
First light your charcoal and allow the coals to become covered in grey ash, about 20-30 minutes. Then push the coals to opposite sides of the grill, leaving a space in the middle with no coals.
Place a foil drip pan on each side over the coals. Add water, wine, broth or cider to the pans – this will add moisture.
Set the roasting rack inside the foil pans. Place your seasoned turkey breast side up on the roasting rack, centered over the empty space.
Maintaining the Temperature
Close the grill lid and adjust the vents to maintain a temperature between 325-350°F. You may need to crack the lid periodically and add around 6-8 fresh coals to each side every 45-60 minutes to maintain the heat.
Use a meat thermometer to monitor the internal temperature. For food safety, the turkey should reach at least 165°F in the innermost part of the thigh and wing. The breast should reach 170°F.
Basting and Wood Smoke
Basting the turkey as it grills will keep the skin from drying out. Use a basting brush or bulb baster to coat the skin with melted butter, olive oil, chicken broth or your favorite sauce every 30 minutes.
For extra smoke flavor, try adding soaked wood chips or chunks directly onto the hot coals. Apple, cherry, hickory and pecan all work well with poultry. Replace the wood periodically to keep the smoke going.
Let It Rest
Allow the fully cooked turkey to rest for 20-30 minutes before carving. This allows the juices to redistribute and makes for easier, cleaner slicing.
Lightly tent it with foil as it rests to retain heat. The internal temperature will rise another 5-10° during this time.
Safety Tips
Proper food safety is crucial when cooking turkey outdoors:
-
Never stuff a turkey that will be grilled. The stuffing won’t get hot enough.
-
Use separate plates and utensils for handling the raw turkey. Never put cooked turkey back on the same plate.
-
Wash hands, counters, and tools that touched raw turkey to avoid cross-contamination.
-
Cook the turkey right away after removing from fridge. Do not let it sit at room temp.
Make Amazing Leftovers
A grilled turkey is fantastic for leftovers. Slice or shred the meat for amazing turkey sandwiches, casseroles, soups, salads, and more. Freeze portions in air-tight containers for up to 4 months.
While grilling a turkey requires more time and effort than oven roasting, the smoky, juicy results are well worth it. With the right preparation and steady indirect heat, you’ll have a show-stopping turkey with incredible flavor. Serve it with your favorite Thanksgiving sides for an unforgettable meal.
Choosing a Turkey for Grilling
The most important part of this recipe is choosing a great bird whether its for a Thanksgiving turkey recipe or any time of year!
When choosing one to grill, keep the following tips in mind.
- 16 lbs or less – Selecting a bird less than 16 pounds is best for the grill, otherwise cooking time could take all day.
- Choose a hen over tom – For a bird smaller than 16 pounds, the texture of a hen is preferred.
- Insides removed and discarded– I like to buy a turkey that is prepared for cooking and that has the insides removed. This makes it a bit easier to prep.
- Buy fresh or thaw if frozen– I love buying fresh turkeys, but if you need to buy frozen you can follow this guide for thawing your turkey properly.
Unless you are brand new to grilling, you likely have everything you need to make this recipe already!
To grill a whole turkey, you will need:
- Charcoal Grill – You can also use a gas grill, but the instructions in this post cater to a charcoal.
- Charcoal– Classic charcoal gives the best flavor.
- Lighter Fluid– To get the fire going.
- Drip Pans– Use a drip pan underneath to collect drippings for gravy.
- Aluminum Foil– Cover the wings to prevent over browning.
- Brush– To brush the oil over the skin.
- Meat Thermometer– To check for doneness.
- Chimney Starter– This is optional but is a great way to get new coals going without effecting the temperature of the rest of the coals.
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
How long does it take to cook a 15lb turkey on a Weber charcoal grill?
When grilling a turkey do you cover it with foil?