Ingredients
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1 whole 18-pound turkey
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Oil of your choice
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Salt, to taste
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Pepper, to taste
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Instructions
If you’ve brined the turkey, remove it from the brining liquid and pat it dry with paper towels. Let it air-dry for about 30 minutes.
Coat the turkey with oil.
If you haven’t brined it, season the oiled turkey generously with salt and pepper.
2. Set Up the Grill
Heat the grill to 350°F.
The key is to cook the turkey with indirect heat. For a three-burner grill, turn on the two outside burners and leave the center burner off. For a two-burner grill, turn on only one burner.
The goal is to maintain a grill temperature of about 350°F while keeping the turkey away from the direct flame.
3. Position the Turkey
Place the turkey on a cooling rack set inside a sheet pan.
Put the sheet pan on the unlit section of the grill so the turkey cooks over indirect heat.
4. Grill the Turkey
Close the grill and cook the turkey for 90 minutes.
Carefully rotate the pan and continue cooking for another 90 minutes, or until the skin is golden brown and a meat thermometer registers 160°F.
Keep an eye on the grill temperature throughout cooking and adjust the burners as needed.
5. Let It Rest
Remove the turkey from the grill and let it rest for at least 30 minutes before carving. This gives the juices time to settle back into the meat.
6. Carve and Serve
Carve the turkey and serve with gravy, cranberry sauce, and your favorite holiday sides.
Notes
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Brine ahead: Brining can add flavor and help keep the turkey moist. The turkey can be brined overnight or for up to 2 days.
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Use indirect heat: Keeping the turkey away from the active burners helps it cook more evenly without sitting directly over the flame.
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Use a meat thermometer: Cooking time can vary, so temperature is a better guide than the clock alone.
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Give it time to rest: Don’t rush straight from grill to carving board. A 30-minute rest helps keep the turkey juicy.
