A simple lemon-herb version written for this site, not a kitchen-tested Mr. BBQ recipe. The method is for a fully thawed, unstuffed 12–14 lb turkey on a covered gas grill.
- Serves
- About 8–10
- Turkey
- 12–14 lb, fully thawed, unstuffed
- Grill setup
- Covered gas grill · indirect heat
- Grill temperature
- 325–350°F
- Cooking time
- Allow about 3–4 hours; thermometer decides
- Rest
- 20 minutes
Ingredients
Makes 1 turkey (about 8–10 servings).
- 1 whole 12–14 lb turkey, fully thawed, neck and giblets removed
- 4 tbsp olive oil
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh sage
- 4 garlic cloves, finely minced
- Finely grated zest of 1 lemon
- 2 tsp fine salt (omit for a pre-brined, kosher or injected bird; check the label)
- 2 tsp ground black pepper
- 1 cup water for the roasting pan, plus more if needed
Instructions
Plan ahead
- Choose a grill with independently controlled burners and a lid that can close over the turkey and pan with at least an inch of clearance. You need a sturdy grill-safe roasting pan, roasting rack, grill thermometer, food thermometer and heat-resistant mitts. Follow your grill manufacturer’s guidance.
- Thaw the turkey in the refrigerator at 40°F or below, allowing about 24 hours per 4–5 pounds. A 12–14 lb bird may need 3–4 days. Keep it on a tray below ready-to-eat food. Do not thaw on the counter.
Make the lemon-herb coating
- Remove the neck and giblets from the thawed turkey. Do not rinse raw poultry. Pat dry with paper towels and keep the cavity empty; cook stuffing separately.
- Stir the olive oil, rosemary, thyme, sage, garlic, lemon zest, salt and pepper together. Rub over the turkey and gently under the breast skin without tearing it. Tuck the wing tips beneath the shoulders. Wash hands and clean surfaces after handling raw turkey.
Set up indirect heat
- Start with clean grates and an emptied grease tray. Preheat the grill, then adjust it to hold 325–350°F with the lid closed. Leave the burner or burners directly under the turkey OFF and use the adjacent burners for heat.
- Set the turkey breast-side up on the roasting rack in the pan. Add 1 cup water to the pan, below the rack. Put the pan over the unlit burners; leave space for hot air to circulate. Close the lid.
Cook to temperature
- Allow about 3–4 hours as a planning estimate, checking progress after roughly 2 hours. Size, weather and grill performance change the timing. Keep the lid closed between checks and monitor the grill temperature. Add a little hot water to the pan if it dries out, taking care around hot steam.
- If the skin browns too quickly, loosely shield that area with foil. Keep cooking until a food thermometer reads at least 165°F in the thickest breast and the innermost thigh and wing, avoiding bone. Check more than one spot; color and elapsed time cannot confirm doneness.
- Using mitts and a stable tray, carefully remove the pan. Rest the turkey for 20 minutes, loosely covered, then carve with clean utensils. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour if the outdoor temperature is above 90°F.
Food safety for this recipe
- This is an indirect-heat, lid-closed method, not cooking over an open flame. The illustration shows the lid open only for a temperature check.
- Never grill indoors or in a garage. Keep the grill away from buildings and anything that can burn, and stay nearby while it is lit.
- If the grill cannot maintain heat or the fuel runs out, promptly move the turkey to a preheated 325°F oven and finish cooking. Never partially cook it to refrigerate and finish later.
Tips
- Measure the turkey, rack and pan before cooking day. If they will not fit safely, choose a smaller turkey or use your oven.
- Use fresh herbs for this version. The lemon zest gives citrus flavor without filling the cavity.
- Check fuel before you start. Do not rely on the approximate cooking time: use your food thermometer.
Method & food-safety references
Indirect-grilling setup and temperature range: National Turkey Federation. Our lemon-herb seasoning is different from that recipe. Thawing: FoodSafety.gov. Turkey doneness: USDA FSIS.
Grill safely
- Use a food thermometer. Beef and pork steaks, chops and roasts are safe at 145°F with a 3-minute rest. Ground meats need 160°F, and all poultry 165°F.
- Marinate in the refrigerator, not on the counter. To brush marinade on while grilling, use fresh marinade or bring the used one to a boil first.
- Keep raw and cooked apart. Put cooked food on a clean platter, never the one that held raw meat.
- Mind the heat. Keep cooked food at 140°F or warmer until serving, and don't leave it out more than 2 hours, or 1 hour when it's above 90°F outside.
- Set up the grill safely. Keep it well away from the house, deck railings and overhanging branches. Open a gas grill's lid before lighting it, keep kids and pets 3 feet away, and never leave a lit grill unattended.
- Clear grease and fat buildup from the grill and the trays below it. Built-up grease is a fire risk, and it's exactly what our grill cleaning removes.
Sources: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart and Grilling and Food Safety; NFPA, Grilling safety.