If you thought Gossip Grill would be disappearing because summer is over and grilling isn’t the “thing” right now, then you are mistaken! We are still here to give you the latest and greatest gossip on what’s currently on our mind – Thanksgiving! To be more specific, today’s topic is all about how to grill your turkey!
While we know the most popular method of preparing a Thanksgiving turkey is by roasting it in the oven, hear us out. Grilling a turkey results in a smoky, crispy, juicy, irresistible main dish that your guests will definitely approve of! Let’s take a look at how to prepare the most amazing turkey – we are sure it will be your top request at next year’s Thanksgiving!
Why Should I Grill a Turkey?
If our enthusiasm about grilled turkey is still leaving you wondering if you should take the plunge, here are some reasons that may convince you:
1. Unique, Smoky Flavor
- Smoky, Charred Flavor: Grilling imparts a unique smoky flavor to the turkey, especially if you’re using a charcoal grill or adding wood chips for extra smokiness. The high heat and direct flame produce a deliciously crisp, caramelized exterior while the inside remains juicy.
- Crispier Skin: Grilling produces a crispier, golden-brown skin compared to roasting, as the high heat from the grill helps render the fat more effectively, resulting in that satisfying crunch when you bite into it.
2. Faster Cooking Time
- Cook More Quickly: Grilling can cook a turkey faster than roasting in the oven, particularly if you’re using a direct heat method (i.e., placing the turkey over the heat source) or indirect heat (placing the turkey next to, but not directly over, the heat source). With a grill, you can achieve a beautifully cooked turkey in roughly 2-3 hours, depending on its size, while oven-roasting can take longer.
- Efficient Use of Space: Grilling the turkey allows the oven to be free for side dishes or other items, making it ideal for holiday meals where oven space is at a premium.
3. Crispy Skin
- The high, direct heat of the grill helps crisp up the skin beautifully, making it a golden-brown, crunchy delight.
4. Moist and Juicy Meat
- Grilling keeps the juices sealed in, especially if you use techniques like brining or spatchcocking (removing the backbone and flattening). A well-grilled turkey often has more tender, juicy meat than one roasted in the oven.
5. Freed-Up Oven Space/Less Kitchen Mess
- If you’re preparing a big holiday meal, grilling the turkey means your oven is free for sides, desserts, and other dishes, making the whole cooking process easier to manage. And if you’re considering frying a turkey instead of grilling one…you may want to reconsider that option!
How Do I Prepare a Turkey for Grilling?
1. Thaw the Turkey Completely
- Thaw a frozen turkey in the refrigerator for 24 hours per 4-5 pounds of weight to ensure it’s fully thawed.
2. Brine the Turkey (Optional, but Recommended)
- Brining adds flavor and moisture. Combine water, salt, and optional flavorings (like herbs, garlic, and citrus) in a large pot. Submerge the turkey in the brine and refrigerate for 8-24 hours. After brining, rinse the turkey thoroughly and pat it dry.
3. Spatchcock the Turkey (Optional, for Faster, Even Cooking)
- Spatchcocking, or butterflying, involves removing the backbone and flattening the bird, which allows it to cook more evenly on the grill.
- Use kitchen shears to cut along both sides of the backbone, then press the turkey flat.
4. Season the Turkey
- Rub the turkey generously with oil or melted butter to keep the skin from drying out. Season it liberally with salt, pepper, and other spices like paprika, garlic powder, or herbs. We are really into Four Sixes™ Seasonings right now!
- For extra flavor, rub herbs or garlic butter under the skin.
5. Prepare the Grill
- Set up your grill for indirect cooking. On a gas grill, turn on one side and leave the other side off; on a charcoal grill, bank the coals to one side.
- Heat the grill to 325°F–350°F and add wood chips if you want a smoky flavor (apple, cherry, or hickory work well).
6. Place the Turkey on the Grill
- Put the turkey on the cooler side of the grill, breast side up (or lay it flat if spatchcocked). If your grill has a temperature probe, insert it into the thickest part of the thigh.
7. Grill and Monitor
- Close the lid and maintain a consistent temperature, adjusting as needed. A 12-14 pound turkey generally takes about 1.5 to 2 hours when spatchcocked, or 3-4 hours if left whole.
- Aim for an internal temperature of 165°F in the breast and 175°F in the thigh.
8. Rest and Serve
- Remove the turkey from the grill and let it rest for 20-30 minutes before carving to let the juices redistribute.
Grilling a turkey takes a little extra preparation, but the flavor and crispy skin are well worth the effort!
I am Convinced to Grill a Turkey Now! Give Me a Quick, Dependable Recipe!
We think this recipe from How Sweet Eats is excellent! Like we mentioned earlier, you can use your favorite dried herbs from Member’s Mark™, or give new Four Sixes™ Seasonings a whirl!
Are you going to grill a turkey this Thanksgiving? Let us know how it goes!
Happy Thanksgiving everyone!
XOXO,
Gossip Grill
