Turkey on the Grill
Have you ever cooked a turkey on the grill?! It’s a great way to take all that heat out of the kitchen, or free up the oven space for everything else.
I think this is such a fun way to prepare the Thanksgiving turkey. We always roast ours, but this year we’re taking the bird outside to cook on the grill! It still gets all juicy and perfect, but it also comes out with that distinct grilled flavor.
Even when cooking on the grill, I still brine my turkey to make sure it really stays moist and full of flavor. 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.
My oven will be full of Brussels sprouts, stuffing, vegetables, and pies so I’m really looking forward to having all the extra space I can get.
Look at that crispy golden skin! Doesn’t it look perfect?! Bring something new to the Thanksgiving dinner table this year with a turkey on the grill. What are your favorite Thanksgiving side dishes to serve with turkey? Tell me in the comments below!
Turkey on the Grill
No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipePrep Time 10 minutes Cook Time 3 hours Total Time 3 hours 10 minutes
- 18 pound turkey
- 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. (I highly recommend brining!)
- Heat the grill to 350F degrees. 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 350F, 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.
- 4.Cook the turkey for 90 minutes, rotate the pan, and cook an additional 90 minutes, until the turkey is 160F degrees when checked using a meat thermometer and the skin is golden brown.
- Remove from the grill and allow to rest for 30 minutes. Serve with gravy and cranberry sauce.
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