When you come from a large extended family like mine, one turkey just doesn’t cut it for Thanksgiving. We need two turkeys to feed everyone, but fitting two birds in the oven along with all the sides, stuffing, and desserts? Nearly impossible. That’s where grilling comes in! Grilling one turkey on the grill frees up precious oven space for everything else, and honestly, it results in the juiciest, most flavorful turkey with perfectly crispy skin.
know grilling a turkey might sound intimidating, but it’s actually easier than you think. The key is brining the turkey ahead of time, which keeps the meat incredibly tender and flavorful. All you need is a large container or heavy-duty ziplock bag, some salt and herbs, and a little advance planning. The grill does the rest of the work while you focus on everything else for your holiday meal!
Why Grill Your Turkey
Ingredients
TIP
Invest in a good instant-read thermometer! Temperature is everything when grilling a turkey. Check the thigh (aim for 170°F) and breast (aim for 165°F) in multiple spots to ensure even cooking. The turkey will continue cooking while it rests, reaching about 180°F in the thigh, which is perfect for juicy, safe-to-eat meat.
Ingredient Notes
- Turkey: Look for a 12-15 pound turkey for best results on the grill. If you need a gluten-free turkey, most fresh turkeys are naturally gluten-free, but always check the label. Brands like Butterball, Jennie-O, and Honeysuckle White offer gluten-free options. Avoid turkeys that are pre-basted or self-basting, as these often contain gluten in the basting solution.
- Vegetable Stock: Make sure to use gluten-free vegetable stock for the brine. Brands like Pacific Foods, Kitchen Basics, and Swanson all offer certified gluten-free options.
- Dried Herbs: Using dried herbs in the brine infuses incredible flavor into the turkey. Feel free to adjust the herbs based on what you have on hand—fresh herbs work great too!
- Sea Salt: The salt is crucial for the brining process. Don’t skip it! It’s what keeps the turkey moist and flavorful.
Recipe FAQs
Plan on 11-13 minutes per pound. A 15-pound turkey will take approximately 2.5-3 hours on the grill at 400°F. Always use a meat thermometer to check for doneness.
While brining isn’t absolutely required, I highly recommend it! Brining keeps the turkey incredibly moist and adds so much flavor. The 24-48 hour brine time is what makes this grilled turkey so juicy.
Start by preheating your grill to 500-550°F, then reduce to 400°F once you add the turkey. Maintain a steady temperature around 400°F throughout cooking. Use indirect heat by placing the turkey in a roasting pan.
I don’t recommend stuffing a grilled turkey (or any turkey really). The stuffing won’t reach a safe temperature at the same rate as the turkey, which can create food safety issues. Instead, make your gluten-free stuffing separately as a side dish.
The turkey is done when the internal temperature reaches 165°F in the breast and 170°F in the thigh. Always use a meat thermometer inserted into the thickest part of the thigh (without touching bone) to check. The turkey will continue cooking after you remove it from the grill, reaching about 180°F in the thigh while resting.
Storage instructions
Storage: Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.
Freezer: You can freeze cooked turkey meat for up to 2-3 months. Remove the meat from the bones, shred or slice it, and store in freezer-safe containers or bags. Label with the date.
Reheat: Reheat turkey slices in the oven at 325°F covered with foil, or reheat in the microwave with a splash of chicken broth to keep it moist.
Serving suggestions
We always serve this grilled turkey with classic Thanksgiving sides like:
- Gluten-Free Crescent Rolls – Buttery, flaky rolls perfect for soaking up gravy
- Gluten-Free Gravy – Rich, smooth, and flavorful—the essential turkey companion!
- Gluten-Free Cornbread Sausage Stuffing – Packed with Italian sausage, celery, dried cranberries, and pecans
- Twice Baked Mashed Potatoes – Loaded with bacon, cheddar, and chives
- Roasted Garlic Mashed Potatoes with Brown Butter and Sage – Creamy mashed potatoes with incredible flavor
- Red Wine Cranberry Sauce – A sophisticated twist on classic cranberry sauce
More gluten-free meals to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Grilled Turkey
Ingredients
- 15 lb turkey
- 1 gallon vegetable stock
- 1 cup sea salt
- 1 tablespoon poultry seasoning
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 gallon ice water
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Instructions
- Clean the turkey by rinsing it and removing the neck and giblets. Pat the turkey dry.
- Combine the vegetable stock and sea salt in a large stock pot over medium heat.
- Bring the stock and sea salt to a boil and continue stirring.
- Add in the poultry seasoning, sage, thyme, and rosemary.
- Bring everything to a boil and stir occasionally.
- Once the salt has dissolved, take the stock pot off the burner and let the mixture cool to room temperature.
- Once the brining liquid has cooled to room temperature, add the liquid to the gallon of ice water in a large bucket or ziplock bag.
- Submerge the turkey and seal up the bag or bucket. Place the brining turkey in the fridge or other cold place. Allow the turkey to brine for 24–48 hours.
- Preheat the grill for 10–15 minutes on high heat to 500–550 degrees Fahrenheit.
- While you are preheating the grill, rinse the brine and pat the turkey dry. Lightly brush the turkey with vegetable oil.
- Place the turkey in a foil or roast pan, and turn down the grill to medium heat and keep the temperature around 400 degrees. The turkey will take 2–3 hours to cook. It is roughly 11–13 minutes per pound.
- Baste the turkey every 20–25 minutes until the internal thigh temperature is 170 degrees. The breast should be 165 degrees. Take the turkey off the grill and set aside covered in foil. The internal temperature of the turkey should be around 180 degrees in the thigh.
As usual, it was a great meal. My daughters are incredibly talented in the kitchen and they didn’t get it from me. Love you all. The turkey from Amy, the veggie pizza appetizer from Meg, and the yummy homemade apple pie made by Katie were great. Love you guys…