Learn how to grill a whole turkey on a gas or outdoor charcoal BBQ grill. Should the bird be stuffed or unstuffed? What should the internal temperature be when the turkey is done? Can a slower cooking method be used for a more tender and juicy bird? Find out the answer to these questions and more.
Preparing the Gas BBQ for Grilling Turkey
Just like any type of meat that requires long cooking times, the gas grill needs to be set up for indirect cooking. This is accomplished by cooking the turkey away from the heat source.
- Clean the cooking grill.
- Turn off the middle gas burner(s). On a 5-burner grill turn off the 3 middle burners and for a 4-burner grill turn off the 2 middle burners and so on.
- Place a drip pan below the cooking grill over the burners that are turned off. If desired the drippings can be used to make gravy.
- Place the turkey breast side up over the burners that are turned off. A roasting pan can be used for larger birds. Smaller turkeys can be placed directly on the grill.
- Adjust the burners for a cooking temperature of 325 degrees Fahrenheit.
- Keep gill lid closed and only open to baste the turkey every ½ hour.
Preparing the Charcoal BBQ for Grilling Turkey
- Clean the cooking grill and remove left over ashes from previous use.
- Prepare and light the charcoal.
- Once the pile of briquettes turn white, carefully use a metal utensil with a handle to make two separate piles of briquettes.
- Place each pile of briquettes on opposite sides of the BBQ grill with a space in the middle.
- Place a drip pan between the briquettes to catch the drippings. Use the drippings to make gravy if desired.
- djust the vents and charcoal amounts for a cooking temperature of 325 degrees Fahrenheit.
- Keep gill lid closed and only open to baste the turkey every ½ hour.
- Add charcoal as needed during cooking.
Prepare the Turkey for Grilling
There have been some safety warnings about stuffing the turkey. Stuffing the turkey also requires longer cooking times and can lead to a drier bird. If the turkey is stuffed, loosely stuff the bird and remember to add to the cooking time.
Instructions:
- Remove the giblet bag and neck from inside the turkey.
- Rinse the bird inside and out and pat dry with a paper towel.
- Rub butter on the outside of the turkey. If not using soaking brine, liberally sprinkle salt on the inside and outside of the bird. Sprinkle pepper to taste.
- Insert a cooking thermometer into the deepest part of the thigh.
- Place the turkey on cooking grill away from the heat source. For larger birds use a tin foil tent for covering so the skin doesn’t get too brown. Remove tin foil after one or two hours.
- Baste bird every half hour with butter
- Cook until internal temperature reaches 165 degrees Fahrenheit in the deepest part of the thigh.
- Let the turkey rest for at least 15 minuets before carving to allow the juices to penetrate the meat.
For safety reasons the USDA recommends that a turkey should not be cooked in an oven (or grill) at less than 325 degrees Fahrenheit. An unstuffed turkey takes about 16 minutes per pound for a smaller bird and about 12 minutes per pound for a larger bird. Don’t judge a bird by cooking times; always make sure the doneness by the internal temperature. For more BBQ grilling tips read charcoal grilling techniques and gas BBQ grilling techniques.
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