Cooking a turkey on a gas grill is a fantastic way to free up your oven and infuse your bird with smoky, grilled flavor. Whether it’s for Thanksgiving, a family gathering, or just because you want to try something new, grilling your turkey can yield juicy, tender meat with a crispy skin that everyone will love. Here’s how to do it right!
Preparing Your Turkey for the Grill
Before you fire up the grill, preparation is key:
– Choose the Right Turkey: Make sure your turkey fits comfortably on your grill. A 12-16 pound bird is ideal for most standard gas grills.
– Clean and Prep: Remove the neck and giblets from the cavity. Tuck the wings under the bird or tie them back to prevent burning.
– Brine or Season: Brining your turkey adds moisture and flavor. If you prefer, skip brining and instead rub softened butter or olive oil all over the skin. Then, season generously with salt, pepper, garlic powder, paprika, dried thyme, rosemary, or your favorite herbs and spices.
– Add Aromatics: Place lemon wedges, onions, and herbs inside the cavity for extra flavor.
– Truss the Turkey: Tie the legs together with kitchen twine to ensure even cooking.
– Cover with Cheesecloth (Optional): Some grillers cover the turkey with a butter-soaked cheesecloth for the first few hours to keep the skin moist and prevent burning.
Setting Up Your Gas Grill
Grilling a turkey requires indirect heat to cook the bird evenly without burning the skin.
– Preheat the Grill: Heat your grill to about 425-450°F (220-230°C). This temperature range is perfect for roasting.
– Indirect Heat Setup: Turn off the center burner and turn on the burners on either side. Place the turkey over the unlit burner so it cooks by indirect heat.
– Add Wood Chips for Smoke (Optional): Soak wood chips like cherry or hickory in water or beer for 30 minutes to 2 hours. Place them in a smoker box or foil pouch with holes and set it on the grill for a smoky flavor.
– Use a Drip Pan: Place a pan with 1-2 cups of chicken broth or water under the turkey to catch drippings and keep the grill moist. This also helps prevent flare-ups.
Cooking Your Turkey on the Gas Grill
– Place the Turkey: Put the turkey breast-side up in a roasting pan or directly on the grill rack over the drip pan.
– Close the Lid: Keep the grill lid closed as much as possible to maintain heat and smoke.
– Monitor Temperature: Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the breast and thigh.
– Cooking Time: Grill the turkey for about 2.5 to 3 hours for a 12-16 pound bird. Adjust time based on size and grill temperature.
– Baste and Rotate: Every 30-40 minutes, baste the turkey with pan juices and rotate the pan for even cooking. Avoid opening the lid too often to prevent heat loss.
– Check for Doneness: The turkey is done when the internal temperature reaches 165°F (74°C) in the breast and 180°F (82°C) in the thigh.
Resting and Serving
– Rest the Turkey: After removing the turkey from the grill, let it rest for 20-30 minutes. This allows juices to redistribute, ensuring moist meat.
– Carve and Enjoy: Slice your beautifully grilled turkey and serve with your favorite sides.
Tips for the Best Grilled Turkey
– Use a Thermometer: This is the most reliable way to ensure your turkey is perfectly cooked.
– Keep the Lid Closed: Resist the urge to peek too often; every time you open the lid, heat escapes and cooking time increases.
– Add Flavor Layers: Butter under the skin, herbs in the cavity, and wood chips on the grill all add depth to the flavor.
– Protect Delicate Parts: Cover wing tips and drumsticks with foil if they brown too quickly.
– Make Gravy from Drippings: Use the flavorful pan drippings to make a delicious gravy.
Grilling a turkey on a gas grill is easier than you might think and results in a juicy, smoky bird that’s sure to impress your guests. With a little preparation and patience, you’ll have a memorable meal that frees up your oven and delights your taste buds. Enjoy your grilled turkey adventure!