When it comes to Thanksgiving, the debate over whether to roast the turkey in an oven or grill it outside always seems to start early. Some people staunchly favor one method, but there’s no need to choose – you can have the best of both worlds by grilling your turkey!

Grilling a turkey is a great alternative to oven roasting. It produces crispy skin and juicy meat, and it’s much easier than you might think.

How to Grill a Turkey for Thanksgiving Day

Here are some tips for grilling your turkey:

1. Thawing Turkey

A turkey should be thawed in the refrigerator over several days. This will keep the bird cold enough not to grow bacteria but above freezing enough to defrost progressively. Allow one day in the refrigerator for every four pounds of turkey. Lay a dish beneath the turkey to capture moisture or liquids released while it thaws.

2. Save the Stuffing for the Oven

Because of the long dry cooking method associated with cooking the turkey, make the stuffing separately and bake it in the Oven. This will also allow for easier service regarding the big meal.

3. Gas for the Grill

Before starting the big event, ensure enough propane is in the tank. A large tank of propane lasts about 18 hours. This means switching out the tank if less than a third is left to be on the safe side.

4. Prepping Turkey for Grilling

Give the thawed turkey a quick rinsing and a pat dry. Be sure to put the legs back to their “tucked” position and turn the wings back, so the neck skin is held in place during the grilling process.

5. Give it the Old Oil Bath

Like any other piece of poultry on the grill, the skin and flesh must be thoroughly seasoned for flavor and to endure the cooking process. Brush the entire surface of the bird’s skin with a fair quantity of olive oil. Season both the outside and inside of the turkey with salt and pepper.

6. Time to Grill the Turkey

There are a couple of suggestions for physically grilling the turkey to make life much easier. Place the bird on a wire cooking rack in a heavy foil gauge pan. As the turkey’s juices fall, they are collected in the pan and don’t flare up the fire in the grill.

Preheat the grill for a good 20 minutes over medium heat. Also, and this is very important, make sure the heat source is indirect. This means while pre-heating the grill; all the burners can be on. However, once the turkey is placed inside the grill and the cover is closed, turn off the burners (or move the charcoal over) sitting directly under the bird. This is imperative for even cooking.

Place the turkey into the grill and close the lid. Allow 10 to 12 minutes for each pound of the turkey. Invest in a meat thermometer to make life a lot easier. Then use that thermometer to check the temperature of the bird. The turkey is cooked when the internal temperature reaches 165 degrees in the thigh and 170 degrees in the breast.

7. Allow Turkey to Rest

Like any cooked piece of meat, allowing the turkey to rest for 20 minutes will allow the juices to settle and that last bit of cooking to occur. Then, carve the turkey and serve it to the hungry guests.

Conclusion: Grilled turkey is a delicious

It’s the week of Thanksgiving, so it’s time to cook a turkey! Grilling your turkey is a delicious and easy way to do it. One of the easiest ways to make a delicious turkey is by grilling it. If you’ve never grilled your turkey before, I recommend doing this. It’s not hard and can result in a juicy bird!