Juicy Grilled Turkey Recipe

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Your Thanksgiving plans are about to change forever! I know mine did! Our Juicy Grilled Turkey Recipe has the crispiest skin ever and is so juicy.

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 ever, 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 not only was it incredibly easy to grill a turkey, I also saved space in the oven. This is one of our most memorable holiday recipes.

I couldn’t wait to share this recipe with all of you! You too can enjoy the juiciest turkey by following my guide on how to grill turkey!

Our Galbi Jjim recipe is complete with a mouth-watering, sweet-and-spicy chili garlic sauce. Every tender, juicy bite is packed with flavor!

These boneless beef short ribs cook low and slow for meat so tender, you can shred it with a fork. They’re full of intense beef flavor, and the sauce forms a sticky glaze. The best way I can describe this dish is ‘meat candy’. It’s that delicious.

And, they’re the perfect cold weather recipe. Serve them during Fall and Winter – they’re the best “stick to your ribs” dish! There is nothing better than the smell of beef short ribs braising in the oven when it’s cold outside!

Grilling a Turkey

We love turkey at my house, not just for the holidays but at any time of year. I’ll always love my Garlic Butter Turkey in the oven, and Roasted Turkey Breast for a smaller crowd. But, dishes like this and my Instant Pot Turkey Breast and Potatoes are life-changing.

Once I tried grilling a turkey, there was no turning back!

I was blown away by how flavorful and juicy it turned out, and the crispy skin! Oh, that skin!

Buttery, herby, and citrusy, this recipe will take your regular Thanksgiving turkey and make it the best holiday meal you have ever had. Trust me, you will want to make it this way every year.

🧂 Turkey Seasoning

Knowing how to season turkey is key to cooking the best bird every year.

1. Coat your bird with turkey spices.
2. Using your hands, pat down the seasoning and rub it into the skin and meat of the bird.
3. Make sure to lightly brush the butter after you have rubbed the turkey. You will need to brush it gently in order for the rub not to come off. Trust me, this will ensure the crispiest skin.

I love picking out my turkey seasoning and trying out new flavors from year to year, but I have two favorite rubs I know I can count on to give me the most flavorful meat ever! You can use any seasoning of your choice, but these are my favorite two.

For this grilled turkey recipe, I used my Garlic Rosemary Salt Recipe. Rosemary and garlic powder complement the smoky flavor of grilled turkey perfectly.

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 Tips

This recipe is so easy – the rub replaces the brining.

• 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.
• 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.
• Using a dry rub and dabbing butter on top will guarantee the crispiest skin.

Use a meat thermometer to grill to 165 degrees. Check the temperature in the thickest part of the breast or in the area between the thigh and the breast.

Do I need to tie the turkey legs?

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.

How to Grill Turkey Using the Indirect Heat Method

1. Lift up the grate of your grill and place a shallow (approximately 1″ aluminum pan) on top of the grill bars.
2. Fill the pan with turkey or chicken stock about halfway up.
3. Place the grate back on the grill.
4. Light the two side burners but leave the middle one off.
5. Place the turkey over the aluminum pan on the grates.
6. The drippings from the turkey and the rub make the most amazing turkey au jus. You can serve it as is or make the gravy out of it using a roux.
7. When the turkey is done, turn off the grill and remove the turkey from the grill, and place it on a serving platter.
8. Let the turkey rest for at least 15 minutes.
9. When the grates are cool, remove the grates 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 the grates.

👪 How much turkey do I need?

I used a 20 lb. turkey for this recipe, which is enough to feed around 13 people. I always like to have enough turkey leftovers to last the week so I can make Turkey Tetrazzini!

If you have more or less people to feed, aim for 1 pound per person so there are plenty of leftovers.

🥗 What to Serve with Turkey

Our essential side dishes for turkey that we serve every year are:

• Baked Creamed Corn Casserole
• Fresh Green Bean Casserole
• Southern Sweet Potato Casserole
• Portuguese Chorizo Cornbread Stuffing

And, of course, Creamy Mashed Potatoes!

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