Grilled turkey is a delectable treat that's surprisingly easy to prepare. Our Turkey with Orange, Cloves, Garlic, and Sage is a basic recipe that's good for any time of year. Here are a few tips to make a flawless feast.
 
Basic Grilled Turkey recipe
How much fuel?
Turkey size
Thawing turkey
Fresh turkey
Food safety
Cooking times and doneness temperatures
Preparing a turkey breast
No turning or basting needed
Making gravy
Perfect timing
 
Before you start:  Whether you're cooking on a charcoal or gas grill, make sure you have plenty of fuel. For gas grills, a full tank should last about 17 or 18 hours, so check your gas gauge before you start. For charcoal grills, check our Charcoal Guide to see how many briquets you need to add over the course of the grilling time.
 
Size:  Weight is not really an issue as long as the turkey fits in your grill with the lid down to allow for Indirect Cooking (note that turkeys over 24 pounds may not fit under your grill lid). At least one inch clearance between the turkey and lid is ideal. So think structure. A broad, flat bird will fit better than one with a high breast bone. To determine the size of turkey you need to feed a specific number of guests, see our Portion Guide.
 
Thawing:  A turkey should be completely defrosted in the refrigerator before grilling. Place the frozen turkey in its original wrapping on a tray in the refrigerator. Allow 24 hours of thawing time for every 4 pounds of turkey. Never thaw poultry at room temperature.
 
Fresh turkey:  Grill fresh turkey just as you would a completely defrosted frozen one. Since fresh turkey is highly perishable, check the "sell by" date before you buy. Buy the turkey only 1 to 2 days before you plan to cook it and keep it refrigerated.
 
Food Safety:  To avoid spreading dangerous bacteria to other foods, always wash hands, utensils, and work surfaces with hot soapy water after handling raw poultry. Cook stuffing in a covered foil pan beside the turkey on the grill, by the Indirect method, during the last 45 to 60 minutes of grilling time, to an internal temperature of 160°F.
 
Doneness:  Turkey is fully cooked when a meat thermometer registers 180°F in the thigh or 170°F in the breast (about 11 to 13 minutes per pound). Remove turkey from the grill and allow to rest 20 minutes before carving. (If you're slow-smoking that bird, remember that a smoke-cooked turkey may appear a little pink, even when thoroughly cooked.) The following chart of cooking times are approximate. Allow more time for cold/windy days or high altitudes.
 
Cooking Times for Unstuffed Turkeys
10-11 lbs. = 1-3/4 to 2-1/2 hrs.
12-14 lbs. = 2-1/4 to 3 hrs.
15-17 lbs. = 2-3/4 to 3-3/4 hrs.
18-22 lbs. = 3-1/2 to 4 hrs.
23-24 lbs. = 4 to 4-1/2 hrs.
 
Turkey breasts:  Whether you're feeding a smaller crowd or supplementing the menu for a large one, a turkey breast is a great idea. Grill a 3 to 3 1/2 pound boneless turkey breast by the Indirect method for 1 to 2 hours until the internal temperature reaches 170°F.
 
Turning and basting:  The best part about grilling your bird on your Weber Grill is you don't have to turn or baste! Simply set up the grill for Indirect grilling, place the turkey in the center of the cooking grate, and close the lid. For charcoal grills, see our Charcoal Guide to add fuel as needed.
 
To make basic turkey gravy:  Remove all but 1/4 cup of the fat from the drippings in the roasting pan. Gradually whisk 1/2 cup flour OR 1/4 cup cornstarch into the fat and drippings. Whisk over low heat until smooth, and cook for about five minutes, stirring constantly. Slowly whisk in 4 cups of liquid (broth, cooking water from the boiled giblets, or milk). Stirring constantly, raise heat to medium high and bring to a boil, then reduce heat and simmer until thickened, about 5 minutes, loosening the bits of cooked turkey from the bottom of the pan. Season with salt and pepper to taste.
 
Timing:  Working backward from a planned serving time, decide when each dish should be cooked so that foods with the longest cooking time can be started first.