Barbecuing a whole turkey with indirect heat offers a distinct advantage over traditional oven roasting by imparting a deep, smoky flavor and promoting exceptional moisture retention. This method involves cooking the bird slowly and gently, away from the direct flame, which allows the meat to absorb the complex aromas produced by wood smoke or charcoal. The result is a bird that is uniformly cooked, tender, and far less prone to drying out than one exposed to the fierce, dry heat of an interior oven. By managing the grill temperature carefully, you can achieve both a smoky depth and perfectly rendered skin.
Preparing the Turkey for the Grill
Initial preparation ensures both flavor and even cooking on the grill. Before any seasoning is applied, the turkey must be completely thawed, which often takes several days depending on its size. After thawing, thoroughly drying the skin with paper towels is necessary. Surface moisture hinders the browning process, leading to a rubbery texture instead of crisp skin.
To maximize the turkey’s moisture retention during the long cooking time, a brining process is highly recommended. You can choose between a wet brine, which involves submerging the bird in a salt and liquid solution, or a dry brine, which uses salt and seasonings rubbed directly onto the skin. A dry brine helps break down muscle proteins and yields significantly crispier skin. It works by drawing out the turkey’s natural moisture, mixing with the salt, and being reabsorbed.
After the brining period is complete, apply the seasoning rub generously to all exterior surfaces. The bird must then be properly trussed using butcher’s twine, pulling the wings and legs close to the body. This technique is important for creating a compact, uniform shape that cooks evenly on the grill. Trussing prevents the thinner extremities from drying out before the thick breast and thigh meat are done.
Setting Up the Grill for Indirect Heat
Grilling a whole turkey requires indirect heat, where the heat source is positioned away from the food. This allows the turkey to cook via convection, similar to an oven. Placing the turkey directly over high heat would quickly burn the skin before the interior meat reaches a safe temperature. The target temperature for the grill environment must be consistently maintained between 275°F and 325°F.
For a charcoal grill, indirect cooking is achieved by banking all hot coals to one or both sides of the grill grate, leaving the center empty. Position a drip pan in this empty space beneath the turkey to catch drippings and prevent flare-ups. Add chunks or chips of smoking wood, such as hickory or cherry, directly onto the hot coals to introduce the smoke flavor.
Setting up a gas grill for indirect heat involves preheating all burners to high, then turning off the burners located directly under the designated cooking area. Adjust the remaining burners to a medium setting until the temperature stabilizes between 275°F and 325°F. A dome-mounted thermometer is insufficient for this process, so an accurate digital probe placed near the cooking grate is necessary to monitor the ambient temperature throughout the cook.
The Cooking Process and Resting
Once the grill is stabilized at the target temperature, the turkey should be placed breast-side up over the drip pan, centered in the indirect heat zone. Maintaining a consistent temperature is important, as fluctuations can lead to uneven cooking and extend the overall cook time dramatically. Monitor the grill thermometer regularly, adjusting the vents on a charcoal grill or the active burners on a gas grill to keep the temperature steady.
Cooking time for a whole turkey using this low and slow method is typically 13 to 15 minutes per pound, though this can vary based on the grill’s exact temperature and weather conditions. For a 12-pound turkey, this translates to a cook time of around 2.5 to 3 hours. The only accurate way to determine doneness is by using a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
The turkey is done when the breast meat registers 165°F and the thigh meat reaches a temperature between 175°F and 180°F. The higher temperature in the thigh is necessary to fully break down the connective tissue found in dark meat. Once these temperatures are confirmed, remove the turkey from the grill and place it on a cutting board. The bird must rest, loosely tented with foil, for 20 to 30 minutes before carving. This resting period allows the muscle fibers to relax and reabsorb the juices, ensuring the meat remains moist and tender.