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Grilled Turkey


  • 1 (12-lb.) whole turkey 
  • Extra-virgin olive oil, for rubbing
  • Kosher salt
  • Freshly ground black pepper 
  • 1 c. (2 sticks) unsalted butter 
  • 10 cloves garlic, grated or minced
  • Zest and juice of 1 medium lemon
  • 1 tbsp. chopped fresh parsley 
  • 1 tbsp. chopped fresh rosemary 
  • 1 tbsp. chopped fresh sage 
  • 1 tbsp. chopped fresh thyme
  • 2 c. low-sodium turkey stock
  • Sprigs thyme and grilled lemon halves, for serving (optional)

Grilled turkey offers a unique flavor profile with its smoky and charred notes that baking can't quite replicate. The grilling process adds a delightful crispness to the skin while maintaining the meat's juiciness, making each bite a savory delight. It frees up your oven for other delectable Thanksgiving dishes, and let's face it, that smoky aroma wafting through the backyard adds a festive vibe to the holiday feast. The grilling experience itself becomes a part of the celebration, bringing friends and family together around the grill for a memorable and flavorful Thanksgiving meal.


  1. Preheat grill to 400°. Rub outside of turkey with oil; season with salt and pepper on all sides.
In a small pot over medium-high heat, melt butter. Stir in garlic, lemon zest and juice, parsley, rosemary, sage, and thyme. Remove from heat; set aside. 
Arrange turkey breast side down on grill. Grill until char marks appear, 5 to 10 minutes. Using large tongs, carefully turn turkey and continue to grill until char marks appear, 5 to 10 minutes. 
Carefully transfer turkey to a large aluminum roasting pan and pour in stock. Brush turkey with reserved herb butter. 
Place pan on grill and close grill. Grill turkey, basting with herb butter every 30 minutes, until an instant-read thermometer inserted into thickest part of turkey registers 165°, about 2 hours 30 minutes. 
Let turkey sit 30 minutes before slicing. Arrange turkey and thyme, if using, on a platter. Serve with lemon halves, if using, alongside.