Master the Grill: Juicy Grilled Turkey Recipe for Perfectly Crispy Skin

Photo byAngie Bright

Grilling a turkey might sound ambitious, but it’s a great way to infuse rich, smoky flavor into a classic dish. This method turns the holiday staple into a show-stopping centerpiece, whether it’s for Thanksgiving or a summer barbecue. Grilled turkey has a beautiful golden skin with a crisp texture, while the meat stays juicy and full of flavor. The best part? It’s easier than you might think, and the results are worth the effort. Here’s how to achieve that perfect grilled turkey every time.

Grilling your turkey ensures a unique depth of flavor that just can't be matched by the oven. The indirect heat from the grill creates an evenly roasted bird, while the addition of butter, fresh herbs, and a hint of smoke makes for a truly memorable dish. Whether you’re an experienced griller or just trying it out for the first time, this recipe will guide you through every step.

Recipe: Grilled Turkey

Ingredients:

• 10-20 pound whole turkey, thawed
• 1 stick butter (½ cup or 8 tablespoons), melted
• 2 medium yellow onions
• 4 cloves garlic, sliced into halves
• Fresh herbs like rosemary, sage, or thyme (or all three)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• Favorite seasonings for outside

Instructions:

1. Preheat the Grill: Heat your grill to 425-450°F (220-230°C). If using a gas grill, preheat with the lid closed. For a charcoal grill, arrange the coals for indirect heat.
2. Prepare the Turkey: Remove the neck and giblets from the cavity of the turkey. Check both ends to ensure nothing is left behind. Using kitchen shears, trim any excess skin and remove pin feathers. Rinse the turkey thoroughly and pat it dry with paper towels.
3. Season the Turkey: Sprinkle salt and pepper inside the cavity. Generously season the outside of the bird with your favorite rub or spices. Stuff the cavity with onions, garlic halves, and fresh herbs, then truss the legs using food-safe twine to help the turkey cook evenly.
4. Set Up for Indirect Grilling: Place the turkey breast-side up in a disposable aluminum roasting pan. Brush the entire bird with melted butter. If using a gas grill, turn off the burner directly below the turkey and keep the side burners on. This indirect heat will allow for slow and even cooking without burning the skin.
5. Grilling the Turkey: Close the grill lid. After 30 minutes, pour 1 cup of water or chicken broth into the bottom of the roasting pan to keep the turkey moist. If you notice the skin is browning too quickly, tent it with aluminum foil.
6. Baste and Rotate: Baste the turkey with the juices in the roasting pan every 30 minutes to keep it juicy. About halfway through the cooking time, rotate the pan for even cooking. Continue grilling and basting until the turkey is fully cooked.
7. Rest Before Carving: Once the turkey reaches your desired doneness, allow it to rest for at least 30 minutes, up to an hour, before carving. This rest period allows the juices to redistribute throughout the meat, ensuring every slice is tender and moist.

This grilled turkey is sure to be a hit, whether it’s a holiday meal or a summer get-together. The combination of fresh herbs, garlic, and a buttery exterior creates a symphony of flavors with each bite. As you carve into the crispy skin and tender meat, the mouthwatering aroma will have everyone eager for a taste. So fire up that grill and bring a new twist to your turkey tradition with this delicious recipe. Happy grilling!

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