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Best gas grilled turkey

Best Gas Grilled Turkey

11/21/2024|by Jason Klein

Thanksgiving is the perfect time to bring the holiday feast outdoors, and grilling a turkey is a fantastic way to step up your seasonal traditions. By taking charge of the main dish, you'll lighten the load for your family and deliver a delicious centerpiece packed with smoky flavor and golden-brown perfection. This recipe offers a simple and approachable method to ensure your turkey is tender, juicy, and full of holiday cheer, all while letting your grill do the heavy lifting.

With a blend of fresh herbs, seasonal aromatics, and a touch of butter, this turkey is elevated to new heights of flavor. The grill's even heat and smoky essence enhance the bird's natural richness, creating a holiday meal that's both satisfying and memorable. Whether you stuff your turkey with citrus and garlic or keep it simple with classic seasonings, this recipe is designed to adapt to your preferences and ensure consistent results.

Grilling a turkey isn't just about convenience but creating a centerpiece that stands out. The combination of juicy meat, crispy skin, and smoky undertones will make your Thanksgiving meal the talk of the table. So fire up your grill, grab your favorite ingredients, and prepare to serve a turkey that will impress your guests and bring everyone together for an extraordinary holiday celebration.

Serves 12-15

Best Gas Grilled Turkey Ingredients

  • 1 fresh whole turkey (we used a 15-pound turkey)
  • 2–3 cups chicken broth, sub turkey broth/stock
  • 3–4 sprigs of fresh herbs (thyme, rosemary)
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • stuffing (optional): 1 small orange (quartered), 1 small onion (quartered), 1-2 heads of garlic (cut off the top), 2-3 fresh thyme sprigs
  • 1/2 cup butter or ghee, softened
  • kosher salt and ground black pepper

Best Gas Grilled Turkey Directions

  1. Preheat Grill: Preheat your grill to 450 degrees F.
  2. Thaw: Ensure turkey is completely thawed and at room temperature. Remove any giblets from the cavity.
  3. Aluminum Tray: Add broth, fresh herbs, onion, celery, and carrots to the bottom of the aluminum tray. Place turkey on the vegetables (Pro tip: I used two aluminum pans for extra support).
  4. Stuff (optional): Stuff with whatever you desire. Here, we used chopped onion, chopped oranges, garlic, and thyme.
  5. Prep Turkey: Pat down with a clean paper towel to make the turkey as dry as possible. Rub butter all over, getting into every nook and cranny. Season all over with kosher salt and pepper.
  6. Grill: Place the pan on top of the grill grates, center as much as possible, and close the lid. Lower the temperature to 325 degrees F.
  7. Cook Turkey: Let cook for 10-13 minutes per pound or until the turkey reaches an internal temperature of 165 degrees F. at the thickest part of the bird and the juices run clear (use an internal meat thermometer). If you notice the turkey is pretty brown, cover it loosely with foil.
  8. Basting: Only openly grill once or twice to baste during cooking time. You can use additional melted butter or the juices that have gathered in the bottom of your pan to baste.
  9. Final Temp + Rest: Use a meat thermometer to test the internal temperature. Once the turkey reaches an internal temperature of 160-162 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 it rest for 15-30 minutes while covered with foil. During this time, the internal temperature will continue to rise and reach 165 degrees F.
  10. Carve: Carve and serve immediately.
  11. Serve + Gravy: Serve with someone's homemade turkey gravy using the drippings in the pan and all your other classic holiday side dishes!

Taken from thewoodenskillet.com