The Best Gas-Grilled Turkey
Say goodbye to dry, tasteless turkeys! With The Best Gas Grilled Turkey, you’ll turn heads with a perfectly cooked masterpiece no matter the occasion. Easy-to-follow instructions make sure you get the same incredible turkey every time. You’ll load your plate with succulent, juicy, and flavorful turkey suitable for holiday feasts and weeknight meals.
No matter how many friends or family members you’re feeding, your turkey will not reach the same fate as our ancestors’, doomed to endure hours in a dry oven. Instead, with The Best Gas Grilled Turkey, you can use natural, savory ingredients to create a deliciously moist bird in no time. Salt, pepper, butter, herbs, and thankfulness—all you need to make a stunning culinary piece.
Keep your family and guests mesmerized with The Best Gas Grilled Turkey! This tried-and-true method will provide the tenderness and juicy texture you look for in a turkey. Even your novice grillers can deliver the holiday meal of everyone's dreams. So ditch the dry oven and let your grill do the work; try The Best Gas Grilled Turkey, and you won't be disappointed.
The Best Gas-Grilled Turkey Ingredients
- 1 fresh turkey (we used a 15-pound turkey)
- 1/2 cup butter or ghee, softened
- kosher salt and ground black pepper
- 2 cups chicken broth
- fresh herbs
- 1 yellow onion, chopped
- stuffing (optional): 1 small orange (quartered), 1 small onion (quartered), 1-2 heads of garlic (cut off the top)
The Best Gas-Grilled Turkey Directions
- Preheat Grill: Preheat your grill to 450 degrees F.
- Thaw: Ensure turkey is completely thawed and at room temperature.
- Aluminum Tray: Add broth, fresh herbs, and onion to the bottom of the aluminum tray. Place turkey on top (I used two for extra support).
- Dry: Pat down with a clean paper towel and get the turkey as dry as possible.
- Butter: Take butter and rub it all over, getting into every nook and cranny.
- Season: Sprinkle all over with salt and pepper.
- Stuff: Stuff with whatever you desire. Here, we used onion, oranges, and garlic. You can add a little chicken broth to the pan if you want – about a cup or so!
- Grill: Place on top of grill grates, centered as much as possible.
- Close Grill: Close the grill lid and let the turkey cook for a total of 11-13 minutes per pound or until it reaches an internal temp of 165 degrees F at the thickest part of the bird and the juices run clear.
- Temp: Drop grill temp to 325 degrees F. The grill temp will drop substantially after opening the grill to put the bird inside.
- Basting: Only openly grill once or twice to baste during cooking time. You can baste using additional melted butter or by taking the juices that have gathered in the bottom of your pan.
- Final Temp + Rest: Use a meat thermometer to test the internal temperature. Once the turkey reaches an internal temperature of 165 degrees F at the thickest part of the thigh and the juices run clear, remove it from the grill. Baste first with the juices in the bottom of the pan, and then let rest for 30 minutes while covered with foil.
- Carve: Carve and serve immediately (here is our How to Carve a Turkey tutorial!).
- Size of Turkey: Wondering how big of a turkey to cook? Just remember that you should budget for approximately 1.25 lbs per person.
- Preheating Grill: We are preheating the grill extra high (higher than we are grilling it at) to account for the fact that there will be a significant drop in temp as a result of opening the grill to put the turkey inside. Once the turkey is inside, the temperature needs to be at 325 – it should be close to that temp anyway after opening the grill.
- Aluminum Tray: We used two heavy-duty aluminum trays to hold the turkey in for grilling – highly recommend doubling for support! This will also catch your drippings so you can make gravy!
- Dry: Ensure your turkey is as dry as possible before the butter. This helps it brown up nicely on the grill!
- Butter: You can use butter or ghee (softened) – apply generously, as this will help brown the turkey. Also, add the juices that will gather in the bottom of the pan, which can then be used to make gravy later!
- Seasoning: Use as much salt and pepper as necessary to lightly coat the turkey -the amount will depend on how big your bird is, but don’t be afraid to apply liberally.
- Stuffing: We stuffed the bird with orange, onion, and garlic, but feel free to use whatever you wish! If you stuff it with actual stuffing, you will want to increase the cooking time appropriately.
- Opening Grill/Basting: Treat the grill like an oven – don't open often, or your temp will drop, affecting the cooking time. I recommend opening it only 1-2 times to baste, especially towards the end of the cooking time (you will need to check internal temp towards the end anyway). Baste with additional melted butter or just with the juices in the bottom of the pan.
- Internal Meat Thermometer: Ensure you have a reliable internal meat thermometer to check the internal temp. Your turkey should reach 165 degrees at the thickest part of the bird, and the juices should run clear.
Taken from thewoodenskillet.com https://thewoodenskillet.com/grilled-turkey/