Thanksgiving Turkey on the Grill


The time has finally come; Thanksgiving is almost here! It's time to start planning for the big feast. We know that you've been missing your grill lately now that summer has ended. Why not pull her back out, dust her off and throw a bird on?! Cooking a turkey on the grill is much easier than it sounds. Not to mention, it will free up some of that coveted oven space for the big day. Let's take a look at some key tips and tricks for a perfectly grilled turkey.

  • First things first, get an overall head count. This will ensure there is enough of your show-stopping turkey to go around. A good rule of thumb is to cook about 1-1.5 pounds of turkey per person. If you're feeding a crowd, opt for 2 smaller turkeys instead of 1 large bird.
  • If using a frozen turkey, get defrosting. The safest way to thaw a turkey is in the fridge. It takes roughly one day of defrost time for every 4-5 pounds. Meaning, a 16 pound turkey will take approximately 4 days to fully thaw. Keep in mind, if you are planning on brining the bird, you will need an additional 12-24 hours before cooking. Forgot to defrost?! No worries! Never leave a turkey sitting out to thaw. This is a surefire way to make your guests sick. Rather, fill a sink or large bucket with cold water and submerge the turkey. Be sure to swap out the water every 30 minutes. This method will take roughly 30 minutes of defrost time per pound.
  • Next, measure your roasting pan. Ensure that the pan is large enough for your turkey. Keep in mind that the bird should be elevated off the bottom of the pan. This is also a great time to make sure the roasting pan (and turkey) will fit inside your grill.
  • Get a reliable meat thermometer. The easiest way to prevent a dry turkey is to use an internal meat thermometer. Napoleon's Pro Wireless Digital Thermometer is a must-have. This device will allow you to entertain your guests indoors while monitoring the turkey on the grill from up to 200 feet away. Turkey is safe to consume once is has reached an internal temperature of 165 Degrees Fahrenheit.
Napoleon Pro Wireless Digital Thermometer

Napoleon Pro Wireless Digital Thermometer

Brine Some Turkey

Brine Some Turkey Kit

Meathead's Amazing Tuscan Herb Poultry Seasoning

Meathead's Amazing Tuscan Herb Poultry Seasoning

  • Let's get prepping! Many people take this part very seriously. There are some pretty heated debates out there about brining vs seasoning. Whichever team you're on, make sure you do it and you do it well. If you're a briner, we suggest the Brine Some Turkey kit. This kit renders a perfectly juicy turkey every time. If you prefer classic seasonings, give Meathead's Amazing Tuscan Herb Poultry Seasoning and Dry Brine a try. This rub is packed with parsley, sage, rosemary and thyme for a majorly delicious flavor profile. Pro tip: make sure the outside and insides are dry before cooking. This will lead to a crispier skin that everyone will go crazy for.

  • Get to grillin'! Once the turkey is thawed and prepped, you're good to go. Prep your grill for indirect heat and preheat to 450 Degrees. Once preheated, place roasting pan and turkey on the grill. Brown for 30 minutes - 1 hour (depending on size). Next, reduce the heat to 325-350 Degrees. 10-16 pound turkeys will take between 2-3 hours to fully cook on the grill. Using your thermometer, check the internal temperature. Once you've reached the ideal temperature (165 Degrees Fahrenheit), remove that bird from the grill. Allow to rest for 15 minutes before carving.

  • Alternate cooking suggestion: if your grill is equipped with a rotisserie, this is the perfect opportunity to use it! Just remember to put a pan under the turkey to catch all those delicious drippings.

On behalf of the entire BBQ Authority team, we wish you a very happy, safe and DELICIOUS Thanksgiving! Enjoy!