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Your Thanksgiving plans are about to change forever! I know mine did! My Juicy Grilled Turkey Recipe is the juiciest turkey I have ever made and has the crispiest skin ever.
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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 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.
Thanksgiving Turkey on the Grill
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 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 best Thanksgiving turkey by following my guide on how to grill turkey!
Why you need to grill a turkey
- It took less than 3 hours to make this deliciously juicy turkey!
- The prep time on this turkey is minimal! Literally rub the turkey and dab with butter and you are done.
- 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!
Best Turkey Seasoning
Knowing how to season turkey is key to cooking the best bird every year.
- Coat your bird with the homemade Rosemary Salt Seasoning. Trust me, this seasoning is amazing!
- 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 in order for the rub not to come off. Trust me, this will ensure the crispiest skin.
- I like to stuff the turkey with lemons and 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.
You can use any seasoning of your choice, but these are my favorite two.
How to Grill Turkey
- Lift up the grate of your grill and place a shallow (approximately 1″ aluminum 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.
- Light the two side burners but leave the middle one off.
- Place the turkey over the aluminum pan on the grates.
- 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.
- When the turkey is done, turn off the grill and remove the turkey 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 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.
Turkey Temperature
I always recommend using a meat thermometer to make sure you cook your turkey to the right temperature. Always insert it in both the breast and the thigh area. 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.
Grilled Turkey Recipe Tips
This recipe is so easy – the rub replaces the brining. You will never brine a turkey again once you make this easy version.
- 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.
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?
For tips on thawing turkey in time for Thanksgiving, take a look at my guide on How to Thaw Turkey!
Leftover Turkey Recipes
- Turkey Tetrazzini
- Turkey Sliders
- Egg Roll in a Bowl replace the ground turkey with shredded turkey
- Pork Sandwich with sauteed spinach and Remoulade Sauce replace the pork with sliced turkey
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 or try Instant Pot Mashed Potatoes. They are super easy and quick!
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📋 Recipe
Juicy Grilled Thanksgiving Turkey Recipe
Equipment
- Grill
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.
- 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!
- Grill at 450°F with the middle burner off and side burners set to low for 2½ hours. Check the turkey every 30 minutes or so. A whole turkey will reach an internal temperature of 165°F when done cooking.
Video
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.Â
- 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.
Let us know what you think or ask a question about the recipe!