Outdoor Charcoal Grill Method (for turkeys under 18 pounds):
- Prepare charcoal-covered grill for indirect cooking method by removing cooking grate and opening all vents.
- Position drip pan in the middle of the charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan. Burn briquettes until covered with gray ash, about 30 minutes, then place cooking grate in grill with handles over coals.
- Prepare fresh or thawed turkey by removing giblets and neck from the neck and body cavities; then drain juices and pat turkey dry with clean paper towels.
- DO NOT STUFF. Turn wings back to hold neck skin in place. Return legs to tucked position if untucked. Brush turkey, including backside, with vegetable oil or spray with cooking oil. DO NOT USE TURKEY LIFTER.
- Place unstuffed turkey, breast up, on cooking grate over drip pan.
- Cover grill, leaving vents open. Add 6 to 8 briquettes (not infused with lighter fluid) to each side every 45 to 60 minutes.
- Cook turkey to an internal thigh temperature of 180 degrees and a breast temperature of 170 degrees, according to a meat thermometer.
- 10- to 18-pound turkeys will take 2 to 3 hours. When done, remove turkey from grill and let stand 15 minutes before carving.
Outdoor Gas Grill Method (for turkeys under 18 pounds):
Note: Turkey must fit comfortably under the lid with at least 1 inch of space between the top of the turkey and the lid.
- Before turning on the grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
- Prepare grill for indirect heat cooking according to owner’s guide for grill. Preheat burners on HIGH for 10 to 15 minutes with lid closed.
- Prepare fresh or thawed turkey. Remove giblets and neck from neck and body cavities, drain juices and pat turkey dry with clean paper towels. DO NOT STUFF. Turn wings back to hold neck skin in place. Return legs to tucked position if untucked.
- Lightly brush turkey, including backside, with vegetable oil or spray with cooking spray. DO NOT USE TURKEY LIFTER.
- Turn temperature down to medium or to a setting that maintains approximately 350 degrees.
- Place unstuffed turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking.
- Depending on burner arrangement, it may be necessary to turn turkey halfway around when halfway to 2/3 done so both sides cook evenly.
- Cook turkey to an internal thigh temperature of 180 degrees and a breast temperature of 170 degrees according to a meat thermometer.
- 10 to 18-pound turkeys will take 2 to 3 hours. When done, remove turkey from grill and let stand 15 minutes before carving.
When preparing a whole turkey breast (bone-in), insert oven-safe meat thermometer deep into thickest part, not touching the bone. Follow Whole Turkey and Lil’ Butterball method to cook a whole turkey breast. A 3–9 pound whole turkey breast will take 1 1/2 to 3 hours; the final temperature should be about 170 degrees in the thickest part.
Whether you’re using a gas or a charcoal grill, turkey is terrific in any form. Below are instructions on how to turn out a grilled feast that will have everyone wanting more.
Preheat gas grill. Place burgers on grill about 4 inches away from medium flame. For charcoal grill, place burgers on grill 4 inches over medium hot coals. Cook each side 3 to 5 minutes until fully cooked (165 degrees).
Recipe suggestion: English Cheddar Turkey Burgers offer an updated version of the cheese burger.
Preheat gas grill. Place sausage or franks on grill about 4 inches away from medium flame. Grill, turning often, to desired doneness about 6 – 14 minutes.
Recipe suggestion: Try our German-style Franks for a tangy treat.
Spray grate with no-stick cooking spray. Prepare grill for medium direct-heat cooking. Form burgers from ground turkey. Place turkey burger patties on cooking grate. Grill 8 to 10 minutes or until turkey is no longer pink in center, turning once or twice until fully cooked to your liking.
Recipe suggestion: For added spice, try our Grilled Jalapeno Burgers
Prepare grill for medium direct-heat cooking. Spray turkey sausage or brats with no-stick cooking spray or brush with vegetable oil. Place on cook grate, and cook 12 minutes or until sausage is no longer pink, turning occasionally.
Preheat grill on High. Remove mignons from easy-open wrap and place on grill. Reduce heat to medium. Grill for 9 to 11 minutes on each side or until timer pops.
Recipe suggestion: Turkey Mignons with Blue Cheese and Balsamic Glaze are an easy, elegant option for company.
When preparing a boneless turkey roast or boneless breast of turkey roast, insert oven-safe meat thermometer into center of roast. Follow directions for Whole Turkey and Lil’ Butterball method to cook. A 3-pound boneless turkey will take 1 to 1 1/2 hours; the final temperature should be 170 degrees in the center of the boneless breast of turkey roast and 175 degrees in the boneless turkey roast.
Recipe suggestion: Add a south-of-the-border flavor to your roast with our Grilled Turkey with Cilantro Salsa
Prepare grill for medium direct-heat cooking. Spray both sides of filets with no-stick cooking spray. Place filets on cooking grate and grill 2 to 3 minutes per side or until turkey is lightly browned and no longer pink.
Don’t forget the grilling tools that make grilling easier than ever. Check out our recommended Must-Haves.