Rating: 4.5 stars
57 Ratings
  • 5 star values: 49
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Although not very traditional, grilling turkey is the best way of cooking it—it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Recipe Summary

3 hrs
15 mins
3 hrs 45 mins
30 mins
18 servings


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prepare an outdoor grill for indirect medium-high heat.

  • Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.

  • Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.


Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!

Editor's Note:

Please note the differences in yield, as well as the addition of a honey-Sriracha glaze when using the magazine version of this recipe. 

Nutrition Facts

460 calories; protein 61.2g; carbohydrates 0.1g; fat 22g; cholesterol 178.7mg; sodium 148.2mg. Full Nutrition