Turkey on the Grill

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Free up oven space and embark on a new adventure this holiday season by making your turkey on the grill! Enjoy a deliciously moist and flavorful turkey with a unique twist!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Dish

Cuisine: American

Servings:

Calories: 762kcal

Author: Catherine McCord

Equipment

grill
Sheet Pan
cooling rack

Ingredients

18 pound turkey
oil of choice
salt
pepper

Instructions

Remove turkey from brining liquid, if applicable, blot with towels and allow to air dry for 30 minutes. Then coat with oil. If you didn't brine your turkey, then season it with salt and pepper after coating in oil, but I highly recommend brining!
Heat the grill to 350°F. If your grill has 3 burners, turn on the 2 outside burners, leaving the middle off. If your grill has 2 burners, turn on only one. Your goal is to get the grill heated to 350°F, but for the turkey to sit in indirect heat.
Place the turkey on a baking sheet lined with a cooling rack. Place the baking sheet on the section of the grill that is turned off so the turkey is not sitting over direct heat.
Cook the turkey for 90 minutes, rotate the pan, and cook an additional 90 minutes, until the turkey is at an internal temperature of 160°F when checked using a meat thermometer and the skin is golden brown.
Remove from the grill and allow to rest for 30 minutes before carving. Serve with gravy and cranberry sauce.

Notes

Brining for Flavor and Moisture: Even when cooking on the grill, I still brine my turkey to enhance its flavor and ensure a moist and tender texture throughout the grilling process. You can brine your turkey for as long as 2 days, or as short as overnight, so whatever your timeline, you can get that extra flavor infused straight into your bird.

Indirect Heat Cooking: Utilize the indirect heat method by not turning all of your burners, allowing for a slower and more even cooking process that results in a juicy and evenly cooked turkey.

Monitoring Internal Temperature: Invest in a reliable meat thermometer to monitor the turkey's internal temperature, ensuring it reaches the safe minimum temperature for consumption while preventing overcooking.

Resting Period: Allow the turkey to rest for at least 30 minutes after grilling to lock in the juices and ensure a succulent and flavorful final product when it's time to carve and serve.

Nutrition

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