Mastering The Bbq: Cooking A Whole Turkey

Grilling a whole turkey is a great way to free up oven space and add a smoky flavour to your bird. The process is simple and mostly hands-off, requiring just 10 minutes of prep time and a few basic ingredients for seasoning. The end result is a juicy, tender and delicious roast with crispy skin.

Prep the turkey

Preparing your turkey for the grill is very similar to preparing it for roasting in an oven. Here is a step-by-step guide to prepping your turkey for the grill:

Thawing and Prepping the Turkey

First, make sure your turkey is completely thawed and brought to room temperature. Then, remove any giblets, neck, etc. from the inside of the turkey. You can use the neck and giblets for gravy if you wish. Using kitchen shears, trim any excess skin and remove any pin feathers. Do not rinse the turkey, but do pat it dry with paper towels. This will help create a nice crispy skin.

Trussing the Turkey

Tuck the wings in and sprinkle salt and pepper inside the cavity. You can then stuff the turkey with whatever you like—some suggestions are oranges, lemons, onions, garlic, and fresh herbs. Truss the legs using food-safe twine. This makes the bird look neater and keeps smaller parts of the bird from being exposed to too much heat.

Preheating the Grill

You will want to allow plenty of time for your grill to preheat to 425–450°F before putting the turkey on the grill. Then, drop the temperature to 325°F after the turkey goes on.

Using an Aluminium Tray

Place the turkey in a heavy-duty aluminium tray. This will make clean-up easier and catch any drippings for gravy. You may need to use two trays for extra support.

Seasoning the Turkey

Generously rub butter or ghee (softened) all over the turkey. This will help brown the turkey and add juices to the bottom of the pan. Season the turkey with salt and pepper, or your preferred seasoning mix.

Choose your grill

Choosing the right grill is essential for successfully cooking a whole turkey. Here are some key considerations when selecting your grill:

Type of Grill

The most common types of grills used for cooking a whole turkey are gas grills and charcoal grills. Gas grills are convenient as they allow for easier temperature control and tend to have more precise heat distribution. Charcoal grills, on the other hand, can impart a smoky flavour to your turkey, but may require more attention to maintain consistent heat. If you opt for a charcoal grill, make sure you have enough charcoal briquettes to last the duration of the cook.

Size of the Grill

Ensure your grill is large enough to accommodate the size of your turkey. You'll need enough space not only for the turkey itself but also for the roasting pan or drip pan that will catch the juices. A good rule of thumb is to choose a grill with a surface area that is significantly larger than the turkey to allow for even cooking and adequate airflow.

Temperature Control

Cooking a whole turkey requires maintaining a consistent temperature throughout the cooking process. Look for a grill with adjustable heat settings and a built-in thermometer to monitor the temperature. If your grill doesn't have a built-in thermometer, consider investing in a separate grill thermometer for accurate temperature readings.

Grill Maintenance

Before cooking your turkey, ensure your grill is clean and in good working condition. Check the burners or heating elements to ensure they are functioning properly. Clean the grill grates and remove any built-up grease or debris. It's also a good idea to have a spare propane tank or charcoal briquettes on hand to avoid running out of fuel during the cooking process.

Accessories

There are several accessories that can enhance your grilling experience when cooking a whole turkey:

• Roasting pan or drip pan: Choose a sturdy, disposable aluminium roasting pan that is large enough to hold your turkey comfortably. You may need to double up on pans for extra support.
• Meat thermometer: A meat thermometer is essential for checking the doneness of your turkey. Look for one that is designed for use with grills and has a probe that can be inserted into the thickest part of the thigh.
• Grill cover: A grill cover helps to retain heat and protect your turkey from the elements if you're cooking outdoors. Make sure it fits securely over your grill.

By considering these factors and choosing the right grill, you'll be well on your way to successfully cooking a delicious whole turkey on the BBQ.

Seasoning and aromatics

For aromatics, you can stuff the turkey with onions, lemons, garlic, and fresh herbs. You can also add oranges and apples to the mix. These aromatics will infuse the turkey with flavour as it cooks.

After seasoning and adding aromatics, you can rub the turkey with butter or oil. This will help the skin brown and add moisture to the meat.

Cooking the turkey

First, prep your turkey. Remove the neck and giblets and pat the turkey dry with paper towels. Place the turkey in a large baking dish and leave it in the fridge uncovered overnight. This will make for amazing crispy turkey skin! Remove the turkey from the fridge about an hour before grilling and ensure your propane tank is full.

Preheat your grill to medium-high heat (around 450°F). You will need a disposable aluminium roasting pan for the turkey—it's best to double up and stack two or three pans together for extra support.

Now it's time to season the turkey. Place the turkey in the roasting pan, breast-side up. Fill the cavity with a halved onion, a lemon, a bulb of garlic, and a bunch of fresh herbs. Tie the legs together with kitchen twine and tuck the wings under the turkey. Rub the turkey all over with butter and sprinkle with salt and pepper, as well as dried herbs like thyme, sage, and rosemary.

Pour one to two cups of chicken stock into the bottom of the roasting pan and add the other lemon wedges and onions. Place the roasting pan on the grill and turn the centre burner to medium-low. You want the temperature to be about 425°F to 450°F during cooking, so adjust accordingly.

Grill the turkey for around two and a half to three hours, checking the bird and the grill every 20 to 30 minutes to ensure you don't run out of propane and that the grill is holding its temperature. You can baste the turkey with the juices from the bottom of the pan, but only keep the grill open for a minute or so at a time.

Halfway through the cooking time, rotate the roasting pan and add more stock if needed. After two and a half hours, check the temperature in the thigh—you want it to reach 180°F. Once the turkey is done, let it rest for 30 to 60 minutes before slicing.

Resting the turkey

During the resting period, the internal temperature of the turkey will continue to rise. For example, if you remove the turkey from the grill when the internal temperature reaches 160-162°F, it will continue to cook and reach the desired temperature of 165°F while resting.

Cover the turkey with aluminium foil while it rests, to keep it warm. If you have a leave-in thermometer, you can use this to monitor the temperature of the turkey while it rests.

While the turkey is resting, you can make use of the drippings in the pan to make a delicious gravy.

Frequently asked questions