Description
This Best Grilled Turkey Recipe delivers a juicy, flavorful turkey with irresistibly crispy skin. The turkey is dry-brined by refrigerating uncovered overnight, then rubbed with a buttery herb mix and cooked over indirect heat on a grill for a perfect balance of smoky char and moist tenderness. Aromatics like lemon, garlic, and fresh herbs infuse the bird during grilling, making it a standout centerpiece for any special occasion or holiday meal.
Ingredients
Scale
Turkey and Aromatics
- 1 (15 to 18 pound) whole turkey
- 2 onions, halved
- 2 to 3 lemons, sliced
- 1 bulb of garlic, top sliced off
- 1 large bunch of fresh herbs (sage, thyme, rosemary)
Butter Herb Rub
- 8 to 12 tablespoons unsalted butter, softened (enough to cover the entire bird)
- Kosher salt
- Freshly cracked black pepper
- Dried herbs (sage, thyme, rosemary)
Other
- 2 cups chicken stock (plus more if needed during cooking)
Instructions
- Dry Brine the Turkey Overnight: Remove any giblets and neck from the turkey. Pat the entire turkey dry with paper towels. Place it in a large baking dish uncovered and refrigerate overnight, away from other foods. This dries the skin for crispy grilling.
- Prepare for Grilling: Remove turkey from the fridge about an hour before grilling to come to room temperature. Ensure your propane tank is full with a backup ready.
- Preheat the Grill and Setup Pans: Preheat all burners on your grill to medium-high heat, about 450°F. Stack 2 or 3 disposable foil roasting pans to create a roasting vessel.
- Stuff and Tie the Turkey: Place turkey breast-side up in the roasting pan. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb, and fresh herbs. Tie the legs loosely with kitchen twine and tuck wings underneath.
- Apply the Butter Rub: Rub softened butter all over the turkey’s skin. Sprinkle generously with kosher salt, cracked black pepper, and dried herbs like thyme, sage, and rosemary.
- Add Stock and Aromatics to Pan: Pour 1-2 cups of chicken stock in the bottom of the roasting pan. Arrange remaining lemon wedges and onion halves around the turkey.
- Start Grilling Indirectly: Place the roasting pan on the grill. Turn the center burner to medium-low to create indirect heat. Adjust grill temperature to hold 425-450°F, then close the grill lid.
- Grill the Turkey: Cook the turkey for 2.5 to 3 hours, checking every 30 minutes to ensure fuel and temperature. Baste occasionally with pan juices, opening the grill briefly.
- Rotate and Add Stock Midway: Halfway through grilling, rotate the roasting pan for even cooking and top up stock in the pan if it gets low.
- Check Temperature and Finish: After about 2.5 hours, check the internal temperature in the thigh. The turkey is done when it reaches 180°F.
- Rest the Turkey: Remove the turkey from the grill and let it rest for 30 to 60 minutes before carving. This allows juices to redistribute for moist slices.
Notes
- Dry brining overnight uncovered is key to crispy skin.
- Maintaining consistent grill temperature prevents uneven cooking.
- Basting with pan juices helps keep the skin moist but avoid opening the lid too long.
- Use a digital thermometer for accurate doneness checking.
- Letting the turkey rest ensures juicy, flavorful meat.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey meat)
- Calories: 335
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg
