My Grilled Turkey recipe has a simple but delicious flavor, and comes off the grill perfectly juicy with crispy skin! I was initially intimidated to grill a whole turkey, but I quickly found out how easy and totally delicious it can be. Don’t miss out on this succulent flavor. I stuff a whole turkey with lemon, onions, and herbs, coat it in butter, then throw it on the grill and let it cook slowly so that the meat gets nice and tender.
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What’s in This Grilled Turkey Recipe?
In the mood for something a little different this Thanksgiving? Then it’s time you try grilling the turkey! My family recipe is simple, flavorful, and sure to be a hit. Every time I take a bite, I can’t believe just how juicy this turkey recipe can be.
- Whole Turkey: Plan for about 1–1½ pounds of turkey per person. Be sure to thaw your turkey if it’s frozen.
- Onion: Yellow onion infuses the turkey with a sweet and earthy flavor as it cooks.
- Lemon: Infuses the turkey with fresh citrus flavor.
- Herbs: Fresh herbs infuse the turkey with a fresh herbal flavor. We like thyme, rosemary, and sage, but use any fresh herbs you love.
- Butter: Unsalted butter adds moisture to the turkey and helps the seasonings stick to the skin.
- Broth: Chicken broth keeps the turkey moist as it cooks on the grill.
Variations on Turkey on the Grill
I love this simply seasoned turkey, but for even more flavor, try dry brining the turkey first. It’ll infuse it with tons of flavor and help the skin get extra crispy on the grill!
How to Store and Reheat
Store leftover grilled turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered with foil in a 300°F oven for 20-30 minutes.
How to Freeze
Freeze turkey in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing a turkey whole; always cut it into portions first.
Once you’re done grilling the turkey, let it rest for 30 minutes before slicing, then serve it with Thanksgiving sides and some turkey gravy. Or keep the grill on, and make grilled ranch potatoes, grilled asparagus, or grilled corn on the cob. Whatever you choose to serve it with, this turkey is sure to be a hit!
Notes from the Test Kitchen
Feel free to season your turkey with additional spices. I love to use my favorite turkey rub!
Grilled Turkey Recipe
Equipment
- Grill
Ingredients
- 12-20 pound whole turkey thawed if frozen
- 1 yellow onion quartered
- 1 lemon quartered
- 1 bunch fresh herbs we like a mix of thyme, rosemary, and sage
- ½ cup unsalted butter melted (1 stick)
- Kosher salt and freshly ground black pepper to taste
- 1 cup low-sodium chicken broth or stock
Instructions
- Preheat your grill to medium, about 350-400°F.
- Pat the turkey dry and remove giblets and the neck.12-20 pound whole turkey
- Stuff the cavity with half of the onion and lemon quarters and herbs. Tie the legs together with twine.1 yellow onion, 1 lemon, 1 bunch fresh herbs
- Place the turkey in a double stack aluminum pan (two pans stacked on top of each other creates a sturdier vessel for your turkey).
- Brush the melted butter all over the turkey. Sprinkle the turkey generously with salt and pepper all over the skin.½ cup unsalted butter, Kosher salt and freshly ground black pepper
- Scatter the remaining onion and lemon quarters around the turkey. Pour the chicken stock in the pan. Do not pour it on top of the seasoned turkey.1 cup low-sodium chicken broth
- Place the pan on the grill. Close the lid and cook, monitoring the temperature, for 2⅓-3 hours, or until the turkey registers 180°F in the thickest part of the thigh. Check the turkey every 30 minutes. Baste with the juices in the pan. Let rest for at least 30 minutes before slicing and serving.
Video
Becky’s Tips
- If some of the skin is browning too quickly, loosely cover it with aluminum foil.
- Feel free to season your turkey with additional spices.
- Let the turkey rest for 15-20 minutes before slicing to lock in the juices
- Nutritional information is based on a 12-pound turkey.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Grill a Turkey Step by Step
Prep the Turkey: Preheat your grill to medium, about 350-400°F. Pat a 12-20 pound whole turkey dry and remove the giblets and the neck.
Stuff the Turkey: Stuff the cavity with half of a quartered yellow onion, half of a quartered lemon, and a full bunch of fresh herbs. Tie the legs together with twine. Place the turkey in a double-stack aluminum pan (two pans stacked on top of each other creates a sturdier vessel for your turkey).
Season the Turkey: Brush ½ cup of melted unsalted butter all over the turkey. Sprinkle the turkey generously with salt and pepper all over the skin.
Grill the Turkey Scatter the remaining onion and lemon quarters around the turkey. Pour the 1 cup of low-sodium chicken stock into the pan. Do not pour it on top of the seasoned turkey. Place the pan on the grill. Close the lid and cook, monitoring the temperature, for 2⅓-3 hours, or until the turkey registers 180°F in the thickest part of the thigh. Check the turkey every 30 minutes. Baste with the juices in the pan. Let rest for at least 30 minutes before slicing and serving.
It takes about 11-12 minutes per pound to grill a turkey. For a 12-pound bird, plan on about 2⅓ hours. Get more info about turkey cooking times.
It certainly can if you’re not careful! That’s why we place our bird in a roasting pan filled with chicken broth. This helps create steam that keeps the bird moist as it cooks.
We don’t place the turkey directly on the grates because it has a tendency to stick (and this would also likely lead to a dry turkey). Place it into an aluminum pan instead!
There’s no need to cover the turkey with foil. Just keep the lid of the grill closed any time you’re not basting the bird.
There’s no need to flip your turkey when grilling, but you certainly can if you like. I prefer not to, since this can lead to rubbery skin.
Indirect heat is best for cooking the meat slowly and evenly. This helps prevent it from drying out.
Baste your turkey every 30 minutes!
I love you but could we please get through Halloween before starting the winter holidays?????🤯
Haha I hear you. But we don’t do a ton of Halloween content and from our experience some people are starting to plan their holiday menus. It’s a crazy time of year for food sites! 💕