Eric’s Grilled Thanksgiving Turkey
Grilling a Thanksgiving Turkey? You heard me right… This has become our annual Thanksgiving tradition, as untraditional as it is. Not only does grilling a turkey take half the time as roasting it in the oven, but the smoky flavor is a nice break from the traditional roasted bird. If you’re up for something new, give this preparation a try.
  • CourseMain Course
Servings Prep Time
6people 15minutes
Cook Time Passive Time
75minutes 60minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
75minutes 60minutes
Ingredients
  • 1 kosher turkey12ish lbs. * When you buy a kosher turkey, you can skip the brining step, as it is already pre-brined.
  • 1tsp Paprika
  • 1tsp Garlic powder
  • 1/2tsp black pepper
  • 2 TBS Olive Oil
Instructions
To prepare the Turkey
  1. Take the turkey out in the morning to ensure that the inside is close to room temperature when you put it on the grill. While the coals are heating up, clean the turkey by removing any remaining feathers, trimming the extra skin around the neck and cutting off the tail (the “butt”, as my grandmother used to call it). Tightly wrap the wings and the tips of the drumsticks in tin foil to keep them from burning.
  2. Mix the paprika, garlic powder, black pepper and olive oil together in a small bowl and rub over the entire turkey, giving it a nice red sheen.
  3. To Prepare the Grill: This recipe is written for a 22″ Weber Kettle charcoal grill, which I think is the best charcoal grill out there for indirect cooking. You may need to adjust the amount of coals up or down, depending on the size of your grill.
  4. Heat up 2-3 quarts of charcoal in a charcoal chimney starter. When the fire has died down and the coals are 80% grey, remove the top grate and pour the coals onto the bottom grate of the grill, evenly splitting them on opposite sides of the grill, and pushed into piles on each side. Fill a 9×13 pan with 1 inch of water and carefully place it between the coals to catch the drippings from the turkey and ensure that the coals don’t migrate to the middle of the grill (which will ensure proper indirect heat).
  5. Replace the top grate and close the grill, leaving the upper and lower vents fully open. (If you have a top grate with integrated access hatches, make sure to place the access hatches directly over the two piles of coals, as you will replenish the coals halfway through the cooking process.)
To Cook the Turkey
  1. Once the coals are ready, place the turkey in the middle of the grill, directly over the pan, breast side up and with the long axis of the turkey in line with the long axis of the pan.
  2. Close the lid* and let it cook for 45 minutes. Remove the lid and quickly turn the turkey 180 degrees (still breast side up) to ensure even cooking, and replenish the coals by adding 10-12 coals evenly distributed on each side through the access hatches.
  3. Quickly close the lid and let it cook for another 15-30 minutes. After a total cooking time of 60-75 minutes, check the temperature in the middle of each breast (make sure the thermometer does not touch any bones or the temperature reading will be off).
  4. When the turkey reaches 162-163 degrees, remove the turkey from the grill and lightly tent for 10-15 minutes before carving. Make sure to show it off before you carve it up!
Recipe Notes

* I have found that some kettle grills will choke the coals when closed, even if both top and bottom vents are fully open. If that happens with yours, crack the lid slightly (1/2 an inch or so) to allow the grill to breathe properly.