Okay, so I decided to grill a turkey this year. I’ve done it in the oven plenty of times, but grilling? That was new territory for me. First thing I did was grab a notebook, because, well, I like to keep track of things.
Getting Started
I picked up a 14-pound turkey. Seemed like a good size – not too big, not too small. I made sure it was completely thawed. Took it out of the freezer and popped it in the fridge. That took, like, three whole days. Patience is key, people!
Prepping the Bird
Once it was thawed, I took the turkey out of the packaging. Removed the giblets and neck (don’t forget those!). Then, I rinsed the bird inside and out with cold water and patted it really dry with paper towels. Dry skin equals crispy skin, and that’s what we’re after!
Next up: the seasoning. I kept it simple – salt, pepper, some garlic powder, and a little paprika for color. I rubbed that mixture all over the turkey, making sure to get under the skin of the breast too. A little olive oil helped the seasoning stick.
Grilling Time!
I preheated my grill to medium heat. I’ve got a gas grill, so that was pretty easy. I aimed for around 325°F (160°C) . The key here is indirect heat, So, I set up my turkey between two burners, not direct on top of the fire.
I placed the turkey on the grill, breast-side up. Then, I closed the lid and let the magic happen. Now, for the big question: how long does this thing need to cook?
Figuring Out the Cook Time
I used a meat thermometer, that is the most important. I inserted it into the thickest part of the thigh, making sure not to touch the bone.
- For 14-18 lb. turkey: 3-3.75 hours
- For 18-22 lb. turkey: 3.75-4.5 hours
- For 22-24 lb. turkey: 4.5-5 hours
I checked the temperature, and it was climbing steadily. After about 3 hours, it was getting close. At around 3 hours and 15 minutes, the thermometer read 165°F . Perfect!
Rest and Serve
I carefully took the turkey off the grill and put it on a carving board. Important step: I let it rest for a good 20 minutes, Covered the turkey loosely with foil. This lets the juices redistribute, making for a much more flavorful and moist bird.
Finally, it was time to carve and enjoy. The skin was golden brown and crispy, the meat was juicy and tender. Success! Grilling a turkey was definitely a win. I’ll be doing this again, for sure. And, I’ll have my notes to guide me next time!
