[This grilled turkey post is sponsored by The Home Depot. I’ve been using the Weber Genesis II E315 grill and absolutely love it — it makes a fantastic holiday gift. Right now The Home Depot is offering free delivery on grills purchased online and free assembly for grills bought in-store.]
I’m about to change your Thanksgiving game with this grilled turkey.
If you’re like me and consider Thanksgiving mostly about the sides and pie — and could even be okay without turkey — this recipe is for you. It’s a grilled turkey that’s incredibly flavorful, super moist, and buttery with fresh herbs. The skin crisps up beautifully while the meat stays juicy and generously seasoned.
Every year we roast and sometimes smoke a turkey, and both methods are crowd-pleasers. This year I’m grilling. After using the Weber Genesis II E315 all season, grilling the turkey was much easier than smoking and produced an amazing result. It’s an excellent way to change up Thanksgiving without getting too far from tradition.
The whole process takes about three hours from start to finish. Prep is straightforward and the ingredients are everyday pantry items. The turkey picks up a pleasant smoky flavor, the skin becomes irresistibly crispy, and you can still use the pan drippings to make gravy — even right on the grill if you prefer.
Here’s the turkey about halfway through cooking.
I stuff the cavity with onions, lemons, garlic, and fresh herbs to build aromatic flavor. I don’t stuff the bird with bread stuffing when grilling, but I do add stock and aromatics to the pan. Use disposable roasting pans stacked two or three deep — they protect your better pans from discoloration and warping on the grill and make cleanup easier on a busy holiday.
Why grill your turkey? Because it frees up oven space. On a day when multiple dishes need the oven, moving the turkey outside makes room for casseroles, gratins, rolls, and desserts. Grilling the bird is efficient, simple, and yields outstanding flavor.
It Frees Up Your Oven Space
With the turkey on the grill, you’ll have room in the oven for sweet potato casserole, green bean casserole, brussels gratin, kale gratin, and parker house rolls — even all at once. Check the turkey and the grill every 20–30 minutes to ensure a steady temperature and enough propane. Start with a full tank and you should be fine.
The Weber Genesis II E315 has become my outdoor kitchen staple. It’s easy to use, reliable, and great for grilling everything from weeknight dinners to holiday turkeys. It also makes a wonderful gift — especially now that The Home Depot offers free delivery for online grill orders and free assembly for in-store purchases.
Now go make plans for this beautiful bird to appear on your table.
Best Grilled Turkey Recipe
The Best Grilled Turkey Recipe
8
to 10 people
1 hr
3 hrs
30 mins
4 hrs 30 mins
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Ingredients
- 1 (15 to 18 pound) whole turkey
- 2 onions, halved
- 2 to 3 lemons, sliced
- 1 bulb of garlic, top sliced off
- 1 large bunch fresh herbs (sage, thyme, rosemary)
- 8 to 12 tablespoons unsalted butter, softened (enough to cover the entire bird)
- Kosher salt
- Freshly cracked black pepper
- Dried herbs like sage, thyme, and rosemary
- 2 cups chicken stock, plus more if needed during cook time
Instructions
- The night before grilling, remove any giblets and the neck, pat the turkey dry with paper towels, and place it uncovered in a large baking dish in the fridge. This helps produce extra-crispy skin.
- Remove the turkey from the fridge about an hour before grilling. Make sure your propane tank is full and have a backup if possible.
- Preheat the grill to medium-high, about 450°F, with all burners on. Stack 2–3 disposable foil roasting pans together.
- Place the turkey breast-side up in the roasting pan. Fill the cavity with half an onion, one lemon, the garlic bulb, and a bunch of fresh herbs. Tie the legs loosely with kitchen twine and tuck the wings under.
- Rub the turkey all over with the softened butter and season generously with kosher salt, black pepper, and a sprinkle of dried herbs like thyme, sage, and rosemary.
- Pour 1 to 2 cups of chicken stock into the bottom of the roasting pan and add the remaining lemon wedges and onions.
- Place the roasting pan on the grill and set the center burner to medium-low. Close the lid and maintain a grill temperature between 425°F and 450°F, adjusting the burners as needed.
- Grill the turkey for 2.5 to 3 hours, checking every 30 minutes. Monitor propane and temperature. You can baste with pan juices, but open the grill briefly to keep heat loss minimal.
- About halfway through, rotate the pan and add more stock to the pan if it’s running low.
- After roughly 2.5 hours, begin checking the turkey with a thermometer. The thigh should reach 180°F when fully cooked.
- When done, let the turkey rest for 30 to 60 minutes before carving to allow the juices to redistribute.
Did you make this recipe?
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Ready to make a sandwich now.