![Whole grilledroasted turkey on a smoking pan.](https://assets.epicurious.com/photos/54b05dcba7baf2e46eefd5dd/1:1/w_2560%2Cc_limit/51122810_grill-roasted-turkey_1x1.jpg)
Grilling a turkey is one of the great dark arts of holiday cooking. It is an excellent choice for those who like to spend time outside, tending a fire and keeping away from family. It requires no skills beyond patience. The turkey ends up with a slightly more rustic flavor, smoky and rich. Two notes: First, use a brine to keep the bird moist, since opportunities for basting are hard to come by. Second, do not stuff the bird. Smoky turkey is excellent; smoky stuffing is not.
Ingredients
Makes 8 to 10 servings
Special Equipment
Step 1
Place a large disposable aluminum pan in the bottom of a charcoal grill; add 2 cups water to pan. Fill a charcoal chimney with charcoal; light.
Step 2
Pat turkey dry with paper towels. Place apple, orange, and onion in cavity. Tie legs with kitchen twine. Rub bird inside and out with butter. Season skin lightly with salt and pepper.
Step 3
When coals are covered with ash, spread half on either side of disposable pan. Set top grate on grill. Place turkey on grate over pan (do not allow any part of turkey to sit over coals). Cover grill. Insert stem of an instant-read thermometer into hole in hood. Maintain temperature as close as possible to 350°F by opening vents to increase temperature and closing vents to reduce it, lifting grate with turkey to replenish coals as needed using charcoal chimney. If using wood chips, scatter a handful of drained chips over charcoal every 30 minutes.
Step 4
Cook turkey, rotating every hour for even browning (lift the grate with the turkey on it; rotate grate 180 degrees), until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours.
Step 5
Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.
Leave a Review
Reviews (2)
Back to TopMade this on a pellet grill with a tiny bird. I should have cut back the cooking time to compensate for the little size. Would also like to try brining for a longer time. Easiest turkey I’ve ever made. No fuss. Overall worth repeating and perfecting.
Jmacnally
White Salmon,WA.
9/4/2019
this was amazing! this was out first time brining and barbecuing/smoking a turkey. my son brought his big weber with the built in indirect heat setup. by the time we were done, the turkey was a dark mahogany, and we were concerned that it was burned/ruined. to our delight, this was one of the best turkeys ever! everyone who was at our house for thanksgiving, requested it for Christmas Eve dinner too! would definitely make again, and again, and again......
suzy1007
Cchicago, IL
10/13/2013