How to BBQ a Turkey: The Ultimate Guide to Achieving Juicy, Cooked to Perfection Turkey on the Grill - Outdoor Cabinets

Barbecuing a whole turkey on the grill may seem intimidating, but it yields an incredibly moist, flavorful, and tender result. With the proper techniques, tools, and cooking time, you can achieve perfectly barbecued turkey worthy of any holiday dinner or backyard cookout. This guide will walk you through every step of the process, from selecting your turkey to properly seasoning, preparing, monitoring, and carving it. Follow these tips and tricks for foolproof turkey that’s cooked evenly and juicily on the grill.

Choosing and Preparing the Turkey

When barbecuing a turkey, choosing the right size bird and properly preparing it are key steps to success:

Pick the Right Size Turkey for Your Grill

Opt for a turkey that is 10 to 15 pounds to fit comfortably on most standard grills. Going much bigger can make it difficult to evenly cook the inner thigh and breast meat.
Smaller turkeys like 10 to 12 pounds work best for charcoal grills, while bigger grills with ample cooking space can accommodate a slightly larger 15 pound turkey.
Make sure the turkey will lay flat on the grill grates and the lid can still fully close. Measure your grill space if unsure.
For very large gatherings, cook two smaller turkeys rather than one giant bird which won’t cook as evenly.

Thaw the Turkey Properly

Keep the turkey frozen until 2-3 days before cooking. Transfer to the refrigerator to thaw slowly and safely.
Do not thaw at room temperature as bacteria can grow rapidly on the surface.
A thawed turkey can marinate 1-2 days in the fridge for added moisture and flavor.

Season Under the Skin

Loosen the skin from the breast meat gently with your fingers, without fully detaching the skin.
Rub seasoning or herb butter under the skin so it makes direct contact with the breast meat.
This helps infuse flavor and keeps the breast meat deliciously seasoned and moist while grilling.
Season the skin as well for an extra layer of flavor.

Truss the Turkey

Trussing compacts the turkey into a tidy cylindrical shape and keeps the wings and legs tucked in close to the body.
Using kitchen twine, wrap the wings around the body and tie the legs together.
Trussing helps ensure even contact with the grill grates for uniform cooking.

Selecting the Best BBQ Grill for Turkey

Cooking your turkey on the right style of grill with ample space is fundamental for properly barbecued bird.

Charcoal Grill

Works excellent for smaller 10-12 pound birds. Arrange coals on just one side of grill for indirect heat.
Hardwood charcoal like hickory or mesquite impart great smoky flavor. Use caution to not overwhelm the turkey.
Requires monitoring the temperature and adding fresh coals to maintain heat over the long cooking time.

Gas Grill

Large gas grills with 3-4 burners are ideal for accommodating a 15 pound turkey.
Use indirect heat by turning off the burner directly under where the turkey will sit. Use the side burners for heat.
Easy to regulate the temperature by adjusting the gas flow as needed. Add smoking wood chips for flavor.

Pellet Smoker/Grill

Offer precise, steady temperature control similar to an oven.
Imparts excellent rich smoky barbecue flavor from compressed hardwood pellets.
Models with sufficient capacity can handle a full-size turkey with ample room.

Getting the Grill Ready

Proper grill setup and temperature are vital to ensuring your turkey cooks through safely while developing a crispy skin and smoky flavor:

Clean and Oil the Grill Grates

Scrub the grill grates thoroughly with a stiff wire brush to remove all grease and debris.
Coat the clean grates lightly in vegetable oil or spray to prevent the turkey from sticking.

PreheatIndirect Heat to 325-350°F

Arrange the coals or burners for indirect cooking by only using one side of the grill.
Heat the grill to 325-350°F. This moderately low temperature prevents drying out.
Maintain this temperature on the unlit side consistently throughout cooking.

Use aDrip Pan

Place an aluminum pan on the unlit side of the grill under where the turkey will sit.
Fill partially with water, wine, broth or aromatics like onion and herbs.
This catches drippings for making gravy and adds moisture.

Placing the Turkey on the Grill

With the grill preheated and prepared, follow these tips for properly placing the turkey:

Use aPoultry Roasting Rack

Set the turkey on a poultry roasting rack designed for grills to elevate it off the grill grates.
This allows heat circulation under the bird for even cooking.
The rack also makes turning the turkey easier and safer.

Position over Drip Pan

Place the roasting rack with the turkey centered over the drip pan on the grill’s unlit side.
Have the turkey’s breast facing up and the legs and wings facing the heat source.
The indirect heat circulates around the turkey to prevent burning.

InsertMeat Thermometer

Insert an instant read digital meat thermometer deep into the thickest part of the thigh, but not touching bone.
Readings during cooking should not exceed 175°F initially to prevent overcooking the breast meat.

Close Lid and Adjust Vents

Close the grill lid and open the top and bottom vents fully for proper air circulation.
On charcoal grills, adjust the vents as needed to maintain consistent 325-350°F temperature.

Monitoring and Rotating While Cooking

Cooking a turkey on the grill takes dedication. Follow these tips for achieving perfection:

Maintain Proper Temperature

Keep the grill temperature steady at 325-350°F by monitoring it and adding fresh coals or adjusting gas as needed.
Higher heat risks burning the outside before the center cooks through.

Rotate Periodically

Rotate the turkey a half turn every 45 minutes to hour so both sides face the heat source.
This helps ensure very even cooking. Wear heat resistant mitts to carefully rotate the hot turkey on the rack.

Check Temperature Progress

Test the thigh’s inner temperature every 30-45 minutes of grilling.
Once it reaches 160-165°F, the turkey should be nearly done with perfectly cooked breast and thigh meat.

Watch for Flare Ups

Oil drippings can cause smoking and flare ups. Move turkey temporarily to unlit side until flames die down if needed.
Close lid to suffocate flames or spray water. Do not douse with water.

Brush with Glaze and Broth

Brush turkey with your favorite glaze periodically during last hour of grilling for color and flavor.
You can also brush with broth, wine, butter or oil to prevent drying out.

Determining When Turkey is Done

Judging doneness for a whole turkey requires checking both temperature and thigh movement:

Insert Thermometer in Thickest Area

Insert instant read thermometer into the deepest section of the thigh without hitting bone.
When it reaches 165°F the turkey is safe to eat. Breast meat should reach 165°F too.
If thicker parts are still under, keep grilling until 165°F.

Check Thigh Meat for Movement

The thigh meat should wiggle only very slightly when shaken and the joints should rotate with little resistance.
If the thigh feels very loose, it needs more time. The inner tissue still needs to firm up.

Check Breast and ThighColor

The breast meat should be opaque and lightly golden brown when fully cooked.
The thighs will be darker with more color from the grill.
Let the turkey rest at least 15 minutes before carving.

Safely Transporting and Serving

Carefully move the fully cooked turkey from the grill to table or carving station:

Allow Turkey to Rest

Let the turkey rest 15-20 minutes before moving it. This allows the juices to redistribute internally.
Lightly tent it with foil to keep warm. The inner temperature will rise slightly.

Transfer Carefully to Cutting Board

Use sturdy grill gloves or mitts to carefully transfer the turkey still on the rack to a cutting board.
The rack keeps the bottom of the bird elevated off the board for easier carving.
Take extra care as very hot juices can accumulate under the turkey.

Keep Turkey Hot

The grill imparts great flavor, but turkey does not retain heat very long once removed.
If not serving immediately, wrap in foil and place back on the cooler side of the grill with lid closed.
Alternatively, keep wrapped in a warm oven until ready to carve for dinner.

Mastering Carving the Turkey

Follow these steps for properly portioning the turkey into perfect slices:

Let Turkey Rest Before Carving

Allowing the turkey to rest after grilling ensures it stays juicy when sliced.
The juices redistribute through the meat during the rest time.
Wait at least 15-20 minutes before carving.

Remove Legs and Wings

Start by detaching the legs and wings using a sharp carving knife and fork.
Cut through the joints separating each piece. They can be served bone-in or sliced off the bone.

Slice Breast Meat

Now slice vertically down the breast about 1/4 to 1/2 inch thick.
Repeat to make enough slices of white meat for your guests. Arrange neatly on platter.

Cut Thigh and Leg Meat

Carve the thigh by slicing parallel to the leg bone. Make 1/4 to 1/2 inch slices.
Cut the leg meat vertically down to the bone and then horizontally across for neat portions.
Arrange sliced dark meat on platter with white meat.

Top Tips for Juicy, Flavorful Grilled Turkey

Follow these pro tips as you barbecue your turkey for the moistest, most tender and delicious results:

Brine the Bird

Soaking the turkey in a salt water brine before grilling infuses it with flavor and moisture. Use kosher salt, herbs and aromatics in water. Chill turkey in the brine 1-2 days.

Stuff with Fruit and Herbs

Lightly stuffing the cavity with apples, lemons, onions or fresh herbs adds subtle flavor. Just remove before serving so stuffing doesn’t overcook.

Rub with Herb Butter

Blending fresh herbs into softened butter makes a flavorful rub under the turkey skin or on top for added moisture and taste.

Use a Meat Injector

Injecting broth, oil and seasoning deep into the turkey breast and thighs guarantees juiciness and flavor throughout.

Spray with Broth

Mist the turkey with chicken, turkey or vegetable broth while grilling for a nice sheen and to prevent drying out. Reapply every 30 minutes.

With the proper preparation, tools and grilling techniques, you can master cooking a whole turkey on the barbecue perfectly. The result is a gorgeous, juicy bird with succulent, evenly cooked meat and wonderful smoky flavor. Use this guide for your next backyard turkey barbecue feast.

Frequently Asked Questions About BBQ Turkey

Grilling a turkey leaves many first-timers with questions. Here are helpful answers to some common FAQs:

How Long Does it Take to Grill a Turkey?

Whole turkeys take considerable time to grill since the thicker thighs require lower heat to cook through.
Plan for approximately 15-20 minutes per pound at a 325-350°F indirect grill temperature.
So a 15 pound turkey will need 4 to 5 hours total cooking time, with frequent rotating and monitoring.

What is the Best Wood for Smoking Turkey?

Milder fruit woods like apple and cherry add excellent flavor and work well with poultry.
Hickory and mesquite are also popular choices, though they produce a stronger smoke taste.
For charcoal, mix a small amount of wood chips or chunks with the hot coals for smoke.

Should You Brine Turkey Before Grilling?

Yes, brining is highly recommended! Soaking the turkey in a saltwater brine imparts moisture, seasoning and flavor throughout the meat.
Make your brine with kosher salt, brown sugar, herbs and spices. Chill the turkey 1-2 days.
Rinse turkey, pat dry and let rest before grilling after brining.

What Temperature is Turkey Done Grilling?

Turkey is safely cooked and ready to eat once the thigh meat reaches an internal temperature of 165°F.
The breast meat should also reach 165°F. Use an instant read thermometer to check.
Let turkey rest at least 15 minutes before carving for juicy results.

How Do You Keep Turkey Moist When Grilling?

Brining, injecting and rubbing butter under the skin prevent dryness.
Grill over a drip pan filled with liquid. Use broth, water, wine or cider.
Monitor the temperature closely and don’t let the heat exceed 350°F indirect.
Mist the turkey with broth while cooking and avoid moving it excessively.

Conclusion

Barbecuing a turkey on a grill may seem like an ambitious undertaking. However, with proper preparation, seasoning, temperature control and cooking time, you can achieve incredible results. For ideal doneness with juicy, tender meat and crisp, smoky skin, follow the tips in this guide. Mastering the turkey grill barbecue ensures a mouthwatering centerpiece turkey ready to wow your family or guests.