This extra grilled turkey recipe is my go-to. It makes the most succulent turkey with extra crispy skin. It is also super easy to make and frees up space in your oven for all the declious sides you’re cooking up.
This simple step-by-step tutorial will show you exactly how to grill a turkey that will be perfect for any holiday meal, such as Thanksgiving or Christmas. Never worry again if your turkey will turn out perfectly.
Best BBQ Turkey Recipe
This grilled turkey is so flavorful and delicious that you will have so much extra space in your oven. We all know the typical way of roasting a turkey in the oven, but this allows you to get extra flavor from the grill and cook all your favorite sides.
You will have all your relatives wanting to know how you cooked your turkey this holiday period!
What You Will Need
Turkey
Unsalted Butter
BBQ Or Poultry Rub
Olive Oil
Water
Kosher Salt
Brown Sugar
Whole Black Peppercorns
Bay Leaves
Fresh Rosemary
Fresh Thyme
Lemons, Quartered
Orange, Quartered
Onion, Quartered
Garlic Cloves, Crushed
How to Grill a Turkey
Brine the Turkey
To ensure a flavorful and moist turkey, start by preparing the brine. Combine water, salt, and sugar in a large pot, stirring over low heat until the salt and sugar dissolve completely.
Then add thyme and rosemary, slices of citrus like orange or lemon, and aromatics such as garlic cloves or onion. . Allow the brine to cool completely before use to avoid cooking the turkey prematurely.
Before brining, remove the giblets and neck from the turkey’s cavity. Place the turkey in a large container or brining bag, ensuring it has enough space to submerge.
Pour the cooled brine over the turkey, covering it entirely. Refrigerate the turkey for 12 to 24 hours, depending on your schedule. This process helps the turkey absorb moisture and seasoning, ensuring a tender and juicy result.
Turn the turkey occasionally if it’s not entirely submerged.
Prepare the Turkey
After brining, remove the turkey from the liquid and discard the brine. Rinse the turkey briefly under cold water to remove excess salt and pat it completely dry with paper towels. Drying the turkey thoroughly is essential for achieving a beautifully browned and crisp exterior during cooking.
Butter Baste
Melt a generous amount of butter in a small saucepan or microwave-safe dish. Using a basting brush, coat the entire turkey with the melted butter.
Pay special attention to ensure full coverage. This step helps with browning and provides a rich, buttery flavor that complements the seasoning.
Apply the Rub
Once the turkey is coated with butter, generously apply a store-bought rub to the entire bird. Make sure to cover all areas, including under the skin and inside the cavity, for a well-seasoned result.
If the butter doesn’t provide enough moisture to hold the rub, lightly brush the turkey with olive oil to help the seasoning adhere.
Grilling
Preheat your grill to 325°F to 350°F. Set up the grill for indirect heat by arranging the coals or burners so the turkey isn’t directly over the flame.
Place the prepared turkey on the cooler side of the grill, away from direct heat. Close the grill lid and cook the turkey, estimating about 15 minutes per pound. Monitor the internal temperature with a meat thermometer, aiming for 165°F in the thickest parts of the thigh, breast, and wing.
To keep the turkey moist and flavorful, bast the turkey with the remaining melted butter every 45 minutes throughout the cooking process.
Resting
Once the turkey reaches the desired internal temperature, carefully remove it from the grill and tent it loosely with aluminum foil.
Allow the turkey to rest for 20 to 30 minutes before carving. This resting period is crucial, allowing the juices to redistribute, resulting in a moist and flavorful turkey ready to serve.
How Long to Grill a Turkey
Allow approximately 15 minutes of cooking time per pound of turkey when grilling at a consistent temperature between 325 and 350 degrees Fahrenheit. A typical 12—to 14-pound turkey translates to a total cooking time of about 3 to 3.5 hours from start to finish.
Fluctuations in heat can significantly impact cooking duration and potentially lead to uneven cooking. A reliable meat thermometer monitors the grill and turkey’s internal temperature.
Check the turkey’s internal temperature about an hour before the estimated total cooking time. This allows for any necessary adjustments and prevents overcooking.
Storing Leftovers
Carefully remove the remaining meat from the bones and store it in airtight containers or sealed plastic bags for refrigeration. The key is to minimize exposure to air, which can dry out the meat and accelerate spoilage.
Properly packaged turkey can be frozen for up to four months. To freeze, place the meat in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn.
Ways to Use Leftover Turkey
Here are some of our favorite recipes for using leftover turkey
- Turkey Sliders – Smoked Turkey Sliders
- Turkey and Cheese Sliders – Oven-Baked Turkey and Cheese Sliders
- Buffalo Turkey Dip – Smoked Buffalo Turkey Dip
What to Serve With Grilled Turkey
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Grilled Turkey with Butter Baste
Ingredients
- 1 12-14 lb whole turkey =
- 3 tbsp store-bought BBQ or poultry rub recommended brands: Killer Hogs, or Meat Church
- 2 tablespoons olive oil if needed
Wet Brine
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup whole black peppercorns
- 4 bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 lemons quartered
- 1 orange quartered
- 1 large onion quartered
- 4 garlic cloves crushed
Butter Baste
- 1 1/2 cups unsalted butter melted
Instructions
- Combine water, salt, sugar in a large pot. Heat until dissolved. Add herbs, citrus, and aromatics. Cool completely.
- Remove giblets from turkey. Submerge turkey in brine. Refrigerate 12-24 hours.
- Remove turkey from brine. Pat completely dry with paper towels.
- Melt butter. Using a basting brush, completely coat the entire turkey with melted butter, ensuring full coverage.
- Generously coat the butter-covered turkey with store-bought rub. If the butter doesn't provide enough moisture, lightly brush with olive oil to help rub adhere.
- Preheat grill to 325-350°F and set up for indirect cooking.
- Place turkey on cooler side of grill and cook for 15 minutes per pound
- The target internal temperature: 165°F in thickest parts of thigh, breast, and wing, use a instant read thermometer to check
- Baste with remaining melted butter every 45 minutes
- Remove from grill when the turkey reaches 165°F. Then tent with foil and rest 20-30 minutes before carving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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