Description
This Best Grilled Turkey recipe offers a deliciously crispy-skinned whole turkey infused with fresh herbs, garlic, and lemon, cooked perfectly on a grill for a juicy and flavorful meal. The method involves pre-setting the turkey dry overnight for crispy skin and slow grilling over medium-high heat, making it ideal for holiday dinners or special gatherings.
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)
Seasoning and Butter
- 8 to 12 tablespoons unsalted butter, softened
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Dried herbs (sage, thyme, rosemary), to taste
Additional Liquids
- 2 cups chicken stock, plus more if needed during cooking
Instructions
- Prepare Turkey Overnight: The night before grilling, remove giblets and neck from the turkey and pat dry thoroughly with paper towels. Place the turkey uncovered in a large baking dish and refrigerate overnight away from other foods. This step dries the skin to ensure it crisps beautifully during grilling.
- Preheat and Prepare Grill: Remove the turkey from the fridge about one hour before cooking to come to room temperature. Ensure your grill’s propane tank is full and you have a backup. Preheat your grill to medium-high heat, about 450°F, with all burners on.
- Prepare Turkey for Grilling: In a roasting pan, place the turkey breast-side up. Stuff the cavity with half an onion, one lemon, the garlic bulb, and a bunch of fresh herbs. Tie the legs loosely with kitchen twine and tuck wings underneath. Rub the entire turkey generously with softened butter, then season with kosher salt, freshly cracked black pepper, and dried herbs.
- Add Stock and Aromatics to Pan: Pour 1 to 2 cups of chicken stock into the bottom of the roasting pan. Add remaining lemon wedges and onion halves around the turkey.
- Grill the Turkey: Place the roasting pan on the grill and turn the center burner to medium-low, maintaining an overall grill temperature of 425 to 450°F. Close the grill lid. Grill the turkey for 2.5 to 3 hours, checking every 30 minutes to monitor propane and temperature. Baste the turkey briefly with pan juices when you open the grill for minimal heat loss.
- Rotate and Add Stock: At the halfway point, rotate the roasting pan for even cooking and add more chicken stock if needed to maintain moisture in the pan.
- Check Temperature and Finish Cooking: After 2.5 hours, use a meat thermometer to check the internal temperature, especially in the thigh. The turkey is done when it reaches 180°F in the thigh.
- Rest Before Serving: Remove the turkey from the grill and allow it to rest for 30 to 60 minutes. This resting period lets the juices redistribute for a moist, tender turkey before slicing and serving.
Notes
- Drying the turkey uncovered in the fridge overnight is key for crispy skin.
- Ensure the grill maintains a consistent temperature between 425-450°F.
- Rotate the pan halfway through to cook evenly.
- Adding chicken stock keeps the turkey moist and adds flavor.
- Use a meat thermometer to avoid undercooking or overcooking.
- Letting the turkey rest after cooking results in juicier meat.
- Tuck wings and tie legs to promote even cooking.
Nutrition
- Serving Size: 1 slice (approx. 6 ounces)
- Calories: 380
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 43 g
- Cholesterol: 120 mg
