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My Juicy Grilled Turkey Recipe makes the juiciest turkey I have ever made, with the crispiest skin. It's also the easiest turkey, and it saves oven space for all the sides!
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We love turkey at my house, not just for the holidays but at any time of year. I'll always love my Oven-Baked Turkey and Simple Turkey Breast for a smaller crowd, but dishes like this one on the grill are life-changing. This is hands down the easiest turkey recipe I have ever made, and it is guaranteed to be perfect.
BBQ Turkey
This is how this recipe came about... Last year, my oven broke the week of Thanksgiving. To say I panicked is an understatement. As they say, necessity is the mother of invention... for the first time, I decided to try grilling a turkey.
I am here to tell you that it was the juiciest turkey I have ever made! My family loved it! I realized that grilling a turkey was incredibly easy and saved space in the oven.
I couldn't wait to share this recipe with you! I know you are going to love it as much as I do.
This was the first time I ever grilled a turkey and I was a bit apprehensive. It was the best turkey I have ever made. My family doesn't want me to cook it any other way.
Manny
Why You Need to Try BBQ Turkey
- It took less than 3 hours to make this deliciously juicy turkey!
- The prep time for this turkey is minimal! You can literally rub the turkey and dab it with butter, and you are done.
- There's no need to brine this turkey or tie the legs!
- It has so much flavor. The combination of the rub and the grill is out of this world!
- The crispy skin is next level! So delicious and crispy.
- And best of all... it frees your oven to make all those delicious side dishes!
BBQ Turkey Ingredients
- whole turkey
- chicken broth
- butter
- onion
- rosemary salt rub
- citrus of your choice. I used lemons and clementines cut into wedges
- fresh chopped parsley for garnish
- fresh rosemary, sage, and thyme are optional for garnish and stuffing
How to Grill a Turkey
- Lift up the grill grate and place a shallow disposable aluminum pan (approximately 1" in height) or drip pan on top of the grill bars.
- Fill the pan with turkey or chicken stock about halfway up.
- Place the grate back on the grill.
- Preheat the grill to 450 degrees Fahrenheit.
- Once preheated, turn off the middle burner and turn the side burners to low.
- Place the turkey breast side up over the aluminum pan on the grates.
- The turkey drippings and rub make the most amazing turkey au jus. You can serve it as is or make the gravy using a roux.
- When the turkey is done, please turn off the grill, remove it from the grill, and place it on a serving platter.
- Let the turkey rest for at least 15 minutes.
- When the grates are cool, remove them and retrieve the turkey au jus. If you don't want to wait until the grates are cool, you can use heavy-duty grilling gloves to remove them.
Serve this delicacy with orange cranberry sauce and creamy mashed potatoes, and you will be all set.
Grilling a Turkey Expert Tips
- This recipe is so easy—the rub replaces the brining. Once you make this easy version, you will never brine a turkey again.
- After seasoning, dab your turkey all over with melted butter. This will give you the crispest skin and make the juiciest turkey.
- I like to use the indirect grilling method, which works great on large pieces of meat. Place the turkey in the middle of the grill and only light the two side burners.
- Make sure to place an aluminum foil pan under the turkey. The drippings, along with the turkey or chicken broth, make the most amazing gravy.
- A dry rub and dabbing butter on top guarantee the crispiest skin.
- For tips on thawing turkey in time for Thanksgiving, please see my guide on How to Thaw Turkey!
Turkey Temperature
I always recommend using a meat thermometer to ensure that your turkey is cooked to the right temperature. Always insert it in both the breast and thigh areas. It should be inserted close to, but not touching, the thigh bone.
The perfect temperature will read 180°F in the thigh and 170°F in the breast. Follow my turkey temperature chart for step-by-step instructions.
Grilled Turkey Seasoning
Knowing how to season turkey is critical to cooking the best bird every year.
- Coat your bird with the homemade Rosemary Salt Seasoning. Trust me, this seasoning is fantastic!
- Using your hands, pat down the seasoning and rub it into the skin and meat of the bird.
- Then, brush the melted butter all over the bird. You will need to brush it gently so the rub does not come off. Trust me, this will ensure the crispest skin.
- I like to stuff the turkey with lemons, oranges, and extra rosemary to infuse the flavor.
You can also use my Turkey Rub Seasoning. I love the flavors of this rub! It's my favorite for Boneless Turkey Roast and is delicious on the grill, too.
Grilled Turkey FAQs
You do not need to tie the legs. Trust me, I have tried it both ways. The problem with tying the legs is that in order to have a juicy breast, you will always have the inner thighs a bit undercooked and a little red. Leave the legs untied and you will have a perfectly grilled turkey with juicy breast meat.
I recommend purchasing 1.25 pounds per person. I purchased a 20 pound turkey and it fed approximately 15 people. I also like having turkey leftovers. Aren't they the absolute best?
Leftover Turkey Recipes
My Thanksgiving Turkey Recipes
- Thanksgiving Turkey Recipe
- Cajun Turkey
- Air Fryer Turkey Breast
- Sous Vide Turkey Breast
- Deep Fried Turkey
- Spatchcock Turkey
- Smoked Turkey Recipe
Juicy Grilled Turkey
Video
Equipment
Ingredients
- 2 cups chicken broth - to catch drippings under turkey
- 4 Tbsp. butter - melted
- 1 onion
- 1 batch rosemary sea salt rub
- citrus of your choice - I used lemons and clementines, cut into wedges
- fresh chopped parsley - optional, for garnish
- fresh rosemary, sage, and thyme - optional, for garnish and stuffing
- 20 lb. turkey
Instructions
- Season turkey with rosemary salt seasoning. Pat the rub all over the bird and rub it into the meat and under the skin.
- Dab turkey with melted butter all over. Make sure to dab, not brush, so you don't brush off the seasoning.Then, stuff the turkey with citrus wedges along with an onion and fresh sage, rosemary, and thyme if using. Sprinkle with parsley if desired.
- Preheat the grill to 450°F. Pour chicken broth into a foil roasting pan and place under the grill where you'll be cooking the turkey to catch the drippings. Reserve drippings to make gravy!
- Turn off the middle burner and set the side burners to low. Grill turkey over indirect heat for 2½ hours, over the foil roasting pan. Check the turkey every 30 minutes or so. The internal temp for turkey will read 180°F with an instant-read thermometer inserted into the thigh and 170°F when inserted into the breast.
Notes
- After seasoning, dab your turkey all over with melted butter. This will give you the crispiest skin and makes the juiciest turkey.
- We used the indirect grilling method which works great on large pieces of meat. Place the turkey in the middle of the grill and only light the two side burners. Refer to the step by step above on how to step up the indirect grilling method.
- Make sure to place a shallow aluminum foil pan under the turkey. The drippings along with the turkey or chicken broth make the most amazing gravy.
- Using a dry rub and dabbing butter on top will guarantee the crispiest skin.
- Use a meat thermometer to check the proper temperature. You can check the temperature in the thickest part of the breast or in the area in between the thigh and the breast.
Stu says
Recipe looks great! Question,
…how do you grill at 450 degrees with the side burners set to low? Even if I preheat my Weber on high to 450 degrees there’s no way it will maintain 450 degrees with the side burners on low and the middle burner off.
Em Beitel says
Hi Stu! So sorry for the confusion. Turn off the middle burner and cook the turkey on low with indirect heat. All you have to do is preheat the grill to 450, then turn off the middle burner and cook the turkey over indirect heat at low heat. The way it was written was a little confusing. Thank you!
Amey Ballard says
This explanation helped a lot. Thank you.
Em Beitel says
I'm glad to hear it, Amey! Thank you!