Grill a turkey over indirect heat, with a drip pan under the bird, until the thickest breast, innermost thigh and innermost wing reach 165°F. Keep one side of the grill hot for fuel and the other side cooler for the turkey, and close the lid so the grill acts more like an oven. There is no official USDA grill-minute chart, so plan extra time and use a thermometer. See turkey internal temperature, turkey cooking methods, and the turkey techniques and food safety hub.
Set up for indirect heat
A whole turkey is too large to sit over a roaring direct flame without burning the skin. Place a drip pan in the center, put the turkey on a rack over the pan, and bank the coals or turn on the burners to the sides. Aim for a grill temperature in a moderate roasting range; many cooks stay near 325°F if the grill can hold it, which then lines up better with familiar roast timing, but the thermometer is still the finish line.
Watch for grease flare-ups, keep a path clear around the grill, and never leave a fat-filled fire unattended. If you are also using a gas or charcoal grill in a crowded backyard, have an extinguisher meant for grease fires nearby and follow basic outdoor-cooking caution. Related: how long to cook a turkey and the USDA turkey roasting guide.
Rest the turkey 20 minutes before carving. Refrigerate leftovers within 2 hours. If dinner is delayed, keep carved meat hot above 140°F or chill it and reheat to 165°F.
Position the grill away from siding, low branches and the door to the kitchen. Bring the thawed turkey out on a clean tray, not loose in your hands, and take the cooked bird back inside on a fresh platter. Wind screens help a gas grill hold temperature, but do not block the vents on a charcoal grill. If rain starts, keep the lid closed and extend the cook; do not finish a raw turkey indoors on a crowded stovetop unless you have a real oven plan.
Frequently asked questions
Can you grill a whole turkey?
Yes, over indirect heat with a drip pan, cooked to 165°F. Direct high heat will scorch the skin before the interior is safe.
How long does a grilled turkey take?
If the grill holds about 325°F, times may resemble the oven chart, but wind and lid openings change everything. Use a thermometer.
Gas or charcoal?
Either can work if you can hold a steady indirect heat. Charcoal needs more tending; gas is easier to stabilize on a windy day.
Helpful kitchen tools
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check all three USDA spots before you pull the turkey off the grill.
- ThermoPro TP01B Instant Read Meat Thermometer — A leave-in or second thermometer reduces how often you lift the lid.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A sturdy drip pan or a rack set in a disposable pan catches fat.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh the turkey so you can plan a conservative start time.
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