How to Cook a Juicy, Flavorful Turkey on a Gas Grill

Cooking a turkey on a gas grill may seem intimidating, but it’s actually a great way to free up oven space and infuse delicious smoky flavor into the meat. With some simple preparation and the right techniques, you can grill a tender, juicy turkey with crispy skin that will be the star of your holiday table.

At Weber, we’ve mastered the art of grilling turkey to perfection. Follow our step-by-step guide for foolproof results every time.

Benefits of Grilling Turkey

Grilling turkey has many advantages over traditional oven roasting

• Frees up oven space: With the turkey on the grill, you’ll have room to roast all the side dishes and desserts your heart desires. No need to bake things in shifts.

• Infuses smoky flavor The smoke from the grill seeps into the meat, giving it a wonderful smoky flavor you can’t achieve any other way.

• Crisps the skin: The hot grill sears and crisps up the skin nicely. No more limp, soggy skin.

• Cooks faster: The turkey cooks more quickly on the grill, ensuring perfectly cooked meat and saving you time.

• Makes delicious gravy: The juices that collect in the pan under the grill make an incredible, smoky turkey gravy.

Picking and Prepping the Turkey

Success starts with selecting the right turkey

• Size: Make sure to pick a turkey that will fit on your grill with room to spare. Allow roughly 15 inches for a 12 lb bird.

• Thaw safely: If frozen, thaw in the fridge for 24 hours per 4-5 lbs. Thaw breast side up to prevent bacteria in the cavity.

• Brine if desired: Soaking in a saltwater brine infuses flavor and moisture. Brine 8-24 hours.

• Season generously: Rub salt, pepper and herbs like rosemary under and on the skin for flavorful meat.

• Truss: Tie the legs together to hold its shape. Tuck wing tips under.

• Use a drip pan: This catches juices for gravy and prevents flare ups.

Setting Up the Grill

Proper grill setup is crucial for even cooking:

• Use indirect heat: Turkeys need gentle, indirect heat. Arrange coals or burners for indirect cooking.

• Place a drip pan: Sit a foil pan under the turkey to catch drippings for gravy.

• Preheat thoroughly: Heat the grill for 15-20 minutes before putting the turkey on.

• Use a meat thermometer: Insert a leave-in thermometer to monitor the interior temp.

• Add smoke: Soak wood chips and add to a smoker box for flavor. Try cherry, apple, hickory or mesquite.

• Rotate the turkey: Turn it 180 degrees halfway through for even cooking.

Grilling Times and Temperatures

Target an internal temperature of 165°F in the breast and 180°F in the thighs. Grill times vary based on size:

• 12-15 lb turkey: 2 – 2 1/2 hours
• 16-20 lb turkey: 2 1/2 – 3 1/2 hours
• 20-24 lb turkey: 3 1/2 – 4 hours

The grill’s higher heat cooks the turkey faster than the oven. Check the temp periodically to prevent overcooking.

Let the turkey rest 15-30 minutes before carving for juicy results. The meat will continue cooking a bit more as it rests.

Securing the Perfectly Cooked Bird

Follow these tips for grilling success:

• ** Maintain even heat:** Keeping the temp steady via indirect heat prevents burning.

• Use a meat thermometer: It’s the only way to accurately determine doneness for safe consumption.

• Rotate the turkey: Turning halfway through prevents hotspots and uneven cooking.

• Tent loosely with foil: If the skin browns too quickly, lightly tent it with foil.

• Baste: Brush with melted butter or oil to keep the meat moist.

• Let rest before carving: Resting allows juices to redistribute for tender, juicy meat.

Grilled Turkey Perfection

When done properly, grilling gives turkey wonderfully crispy skin, smoky flavor, and tender, juicy meat the whole family will devour.

With the right techniques, you can serve up the star of your holiday meal from the grill, freeing up oven space while infusing delicious flavor.

Follow this guide for a foolproof, delicious grilled turkey that will be the highlight of your table. Happy grilling!