Grilled turkey is going to be your next best idea for Thanksgiving. It frees up oven space and lends itself to some delicious char marks that you don’t get from oven roasting. This turkey will complement just about any side. In case you need them, our green bean casserole, classic stuffing, and homemade biscuits are a win-win-win.
How to keep grilled turkey from getting dry? Grill the turkey just enough for char marks to form. Transfer the turkey to an aluminum pan covered with turkey broth so that it can cook over moderate heat for over 2 hours without drying out. Leaving the grill lid closed will also help circulate any moisture from evaporating juices.
What temperature to grill turkey? Whether roasting or grilling a turkey, the temperatures should be about the same. Grilling implies high, dry heat cooking, but it doesn’t mean your turkey can withstand high temperatures without drying out too quickly. Make sure to cook the turkey at a moderate temperature between 350° to 400°. Don’t be afraid to cook the turkey low and slow at 300° either. This will result in a longer cook time, but you'll get a tender, fall-off-the-bone turkey. How to check for turkey doneness? Just like chicken, you want to ensure that your meat is at least 165°. You can check this by inserting a thermometer into the thickest part of the turkey, which is usually between the thigh and breast. Will there be turkey drippings? This all depends on how well you monitor the stock and baste the turkey. If you feel like there is too much liquid evaporating from the pan, feel free to add more. Basting the turkey with fat won’t add moisture, but it will contribute to any “pan drippings” if you want to make gravy. Can this be made ahead of time? Turkey can be grilled ahead of time. It’s better leftover in a sandwich, thrown in pot pie, made into soup, or baked into a casserole. Enjoy leftover turkey for up to 3 days in the fridge.
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Yields:
8 - 10
Prep Time:
20 mins
Total Time:
3 hrs 30 mins
Ingredients
1
(12-lb.) whole turkey
Extra-virgin olive oil, for rubbing
Kosher salt
Freshly ground black pepper
1c.
(2 sticks) unsalted butter
10
cloves garlic, grated or minced
Zest and juice of 1 medium lemon
1tbsp.
chopped fresh parsley
1tbsp.
chopped fresh rosemary
1tbsp.
chopped fresh sage
1tbsp.
chopped fresh thyme
2c.
low-sodium turkey stock
Sprigs thyme and grilled lemon halves, for serving (optional)
Directions
Step 1Preheat grill to 400°. Rub outside of turkey with oil; season with salt and pepper on all sides.
Step 2In a small pot over medium-high heat, melt butter. Stir in garlic, lemon zest and juice, parsley, rosemary, sage, and thyme. Remove from heat; set aside.
Step 3Arrange turkey breast side down on grill. Grill until char marks appear, 5 to 10 minutes. Using large tongs, carefully turn turkey and continue to grill until char marks appear, 5 to 10 minutes.
Step 4Carefully transfer turkey to a large aluminum roasting pan and pour in stock. Brush turkey with reserved herb butter.
Step 5Place pan on grill and close grill. Grill turkey, basting with herb butter every 30 minutes, until an instant-read thermometer inserted into thickest part of turkey registers 165°, about 2 hours 30 minutes.
Step 6Let turkey sit 30 minutes before slicing. Arrange turkey and thyme, if using, on a platter. Serve with lemon halves, if using, alongside.
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Francesca (Franki) Zani is the assistant food editor for Delish, where she develops recipes, writes, styles recipes & TikToks, and hosts on-camera recipe videos. Her education at the CIA and experience as a producer/culinary producer for PowerHouse Productions have allowed her to travel the globe. She loves collecting ceramic props, sipping tea lattes, and adventuring to highly rated food spots when she’s not collaborating with the New York Women’s Culinary Alliance. She’s often referred to as “Pasta Zani” due to her undying obsession for all things pasta (you need to try testaroli)!
