Why You Should Grill Your Thanksgiving Turkey

While a traditional oven-roasted turkey might be Thanksgiving’s most famous poultry preparation, a grilled version offers a uniquely delicious, smoky flavor.

“We grilled our Thanksgiving turkey last year, and I can’t recommend it highly enough,” says Chandra Ram, F&W’s associate editorial director of food. “The turkey got a little bit of smoky flavor from the grill, and the skin was crispy and golden brown. It was so nice to have the oven free during the day so we could bake bread, stuffing, and pie, and keep everything warm before dinner. The bonus was the fact that people went outside when we checked on the turkey; it became a talking point and got them moving around.”

Matt Bolus, chef and partner of The 404 Kitchen in Nashville, agrees: “I would absolutely recommend grilling a turkey for Thanksgiving and for a number of good and fun reasons,” he says, adding that he has cooked his turkey this way for the past 10 years. Here’s why grilling your turkey is a pro move, and how to ensure your bird is juicy and flavorful.

Why you should grill your Thanksgiving turkey 

What makes grilled turkey so special? First of all, the flavor is unparalleled. The grill imparts a slightly smoky char that pairs well with the naturally rich flavor of the turkey meat.

“Not only will you be able to achieve the appreciated flavors of a grill, but you can also introduce other woods, like pecan or apple, if you want a touch of smoke,” Bolus says. “You could throw whole herbs on the coals or put those herbs — and maybe some garlic and onions — in a drip tray under your turkey and infuse all your drippings for gravy with the flavors you’ve added.”

What’s more, many grills have built-in thermometers, which can make it easier to determine the cooking temperature. Ovens are notorious for having inconsistent temperature readings and even hot and cold sections (pro tip: invest in an oven thermometer to know the true temp), whereas a grill can help you accurately track a turkey’s temperature through the lengthy cook time.

Tips for grilling your turkey 

Grilling a whole turkey can be an intimidating experience, but it’s easier than you might think. Follow our recipe and heed this cooking advice from Food & Wine recipe developer Melissa Gray for a moist and flavorful bird.   

• We opt to spatchcock our turkey for the grill, which reduces cooking time by about 50% and also makes the bird easier to handle.
• We start grilling the turkey over indirect heat to prevent flare-ups; this means you won’t have to move the bird around and potentially tear the skin. As the turkey cooks, it will become easier to move around as needed.
• You need a large unlit zone for this method of cooking. Gray suggests a kettle or kamado-style grill like a Green Egg that is at least 22 inches in diameter, or a gas grill with at least three burners.
• If using a charcoal grill, Gray recommends placing a drip pan underneath the turkey (on the unlit side) to catch drippings and prevent flare-ups. Bolus adds that if you’re using a drip tray, you can collect the flavorful juices and add a liquid of choice (cider, wine, etc.), along with herbs and other aromatics to lay the foundation for a flavorful gravy.
• “Cleaning [your grill] often will keep it in good working order,” says Bolus, and will make it ready for your showstopping turkey.

The key to a perfectly grilled turkey

Be sure you have a good quality instant-read thermometer so you can confidently determine the internal temperature of your grilled bird. In addition, use grill gloves that can easily be cleaned. “These types of gloves will make the process of removing the turkey from the grill much easier,” Bolus says. And consider picking up some disposable aluminum casserole or baking trays for your drip tray. 

The biggest challenge you may run into is temperature control. If the grill gets too hot (and stays hot), you run the risk of the turkey cooking too quickly and of the meat becoming tough and dry. However, if it’s too low, you’ll have to wait longer for the turkey to finish cooking — or run the risk of serving undercooked poultry. 

Start with making sure you have a clean grill and plenty of fuel (charcoal, gas, pellets, etc). Heat your grill to your desired temperature for at least five minutes before adding the turkey, and check on it often. Keep in mind that unless you use a drip tray, you won’t have drippings, but you can use the back, neck, and giblets to make a flavorful turkey stock for your gravy.

Follow these tips, and grilled turkey might just become a new Thanksgiving tradition.