Grilled Thanksgiving Turkey Tips and Recipes
Update: November 27, 2024
Original Post: November 18, 2018
After posting so many turkey tip posts through the years, I decided it was time to find a post I really like and update it. And...here we are! Truthfully, not much has changed in the realm of grilled turkeys over the last two decades. For some, the biggest change is still taking the turkey to the grill instead of the oven. After all, it frees up space and heat in the kitchen and allows you to sip a beer in the quiet of the great outdoors. Double win.
I've included all the tried and true methods here, including some new recipes and photographs I contributed to Weber. As of this writing, I've already grilled eight turkeys. Is it prime rib season yet? Happy Thanksgiving!
Note: My Weber work is compensated.
I've been grilling turkeys for Thanksgiving for as long as I've had a grill, which means two decades are almost in my rearview mirror. Like most things, once entrenched, I’m wide-eyed eye, incredulous, hearing a dissent. What do you mean you don't grill your turkey?
There should probably be a Venn diagram about grilling a turkey. Perhaps, something like this:
For big holiday dinners, it is a daunting process to consider not only spending a lot of money on a good bird but literally jumping outside your norms and grilling the turkey in the backyard. Holidays are unique, as they only come around once a year. We want them to be perfect, and we want the memories of them to last. And by memories, I mean the good ones.
This Thanksgiving, as usual, I've done all of my grilling ahead of time for projects. Luckily for me, this means once Thanksgiving comes around, I get to enjoy a great dinner with family without a whole lot of work. It should be noted, I don't consider enjoying good beer, work.
If you are planning to take your turkey outside for the first time, here are a few tips and some of my latest turkey-centric picture and posts for Weber.
The Rotisserie
When it comes down to it, my favorite turkeys have always been on the rotisserie, and I've been spinning my birds for as long as I've had a grill.
A turkey can be seasoned with only salt and pepper, placed on a rotisserie and still taste better than a ten spice rubbed bird subjected to the oven. The self-basting magic of the rotisserie never fails, which explains why spit open fire cooking has been around for thousands of years. It's literal magic.
UPDATE: The rotisserie remains one of my favorite ways to grill a turkey. One change over the last few years is the use of wood pellet grills, especially Weber’s Searwood. Not only is it “easy” grilling, it’s also capable of rotisserie cooking which is a win-win.
Weber Post: How to Rotisserie a Turkey
Weber Recipe: Rotisserie Turkey
Tip: Consider a double truss. 20 pounds is the max for the rotisserie, and still, that's a lot of wobbling. I traditionally truss from the legs forward while cutting off the wing tips, but for a roto-turkey, I also take butcher twine around the wings over the breast to make sure the spinning doesn't knock the wings free. A tight truss may work, but the second truss takes away the worry. Dinner should be full of expectation, not worry.
The Spatchcock
While not a Weber post from this year, it's a perennial favorite and a close second to the rotisserie on Mike's Favorite Grilled Turkey Methods List. Spatchcocking is the process of removing the backbone of the bird to grill it flat. The method reduces time on the grill and promotes even cooking. I find it easier than grilling a whole bird, even though it sounds harder to pull off. It's not.
UPDATE: If you want to spatchcock a turkey on a kettle, plan on no more than a 13-pound turkey, and when sitting up the coals, be sure to wedge the legs between the char-grill baskets. Since the darker meat of the thighs and legs can take more heat, this setup ensures a perfectly cooked bird. If you want to grill a larger spatchcock turkey, consider a 26-inch kettle or the Searwood.
APP Post: How to Spatchcock a Turkey
Weber Recipe: Spatchcock Turkey
Tip: Practice on a chicken. The same process holds for our smaller poultry friends. While it's admirable to go all-in on Thanksgiving day, a little practice never hurts.
A chicken, no matter the Thanksgiving feast plan, is a great trial-run meal. Give it a shot.
Smoked Turkey
Adding smoke to a turkey is another great way of adding flavor. I've actually been known to add a wood chunk to all of my grilled turkeys, as not only does it impart flavor, but it also helps paint the skin a wonderful mahogany color.
Setting up a grill for smoking typically makes you think low and slow. However, for a turkey, plan on medium-low, around 300º F. This helps with crisp skin and avoids an overly rubbery texture.
Grilling on Gas
I know...I mention grilling and gas in the same sentence, and a large part of our close-knit grilling community clutches their chest and looks to the sky. I do not get bent out of shape debating the pros and cons of gas and charcoal grilling. I just want people to grill, even if it's on a wooden spit over a pile of charcoal.
While a lot of people grill, a lot of people grill on gas, and this same group is capable of grilling some excellent turkey.
This year, there were two great Jamie Purviance recipes I photographed and blogged. One was a brined full turkey and the other a turkey breast. Both were on gas, and both were fantastic. If you have a gas grill and are thinking, ehhh, that's not for a turkey, you are wrong. It so very is.
Tip: There are two things you need to prepare for when grilling on gas. The first is space. Turkey is grilled indirect, which calls for no heat beneath the bird. At the minimum, you will need a three burner grill. For a 12-14 pound turkey, this isn't a problem. However, the bigger you go, space may be an issue. To check, place the uncooked turkey on the grill to judge space. It's eaiser to do this when picking the turkey up versus going to set it on the grates the day of. Plan ahead.
Second, with limited hood space, parts of the turkey will be prone to faster browning. To avoid an unintentional blackened turkey, be ready to tent the breast and legs with aluminum foil. The turkey will continue to cook, and the foil with deflect additional heat off of the skin. We want our turkey to taste great AND look good. This goes a long way to help.
Weber Post: Barbecue and Brined Turkey
Weber Post: How to Grill a Whole Turkey Breast
Last Tip: Cook to temperature. Use a timer to get in the ballpark, but the temperature probe is key. 150° to 155° F in the breast. Then, let the turkey rest at least 30 minutes. The carryover cooking will take you to 165º F.
Beer Can Turkey
Beer Can Turkey is more like Bean Can Turkey, depending on how big your bird is. While I will not delve into the pros and cons of grilling on a beer can, I will say this is another fun way to present your Thanksgiving turkey. The biggest challenge is ensuring the mounted turkey will fit the grill. Your options are the 18" or 22" Weber Smokey Mountain Cookers on the bottom rack or a 22" kettle with the rotisserie ring.
Looking for something totally different this Thanksgiving? This is it!
Finally, for a side, I recommend my planked mashed sweet potatoes. As I wrote, they fall squarely between side and dessert. I think it's mostly the bourbon.
UPDATE: I also recommend these smoked mashed potatoes. The secret is not finishing them on the grill; it’s smoking the cream that goes into the potatoes. They are absolutely magical!
Weber Recipe: Smoked Mashed Potatoes
Cheers to another happy and filling Thanksgiving. If you have been on the fence taking your turkey outside, I hope this has pushed you over the edge. Cheers and Happy Thanksgiving.
