Thanksgiving is about sharing food, family time, and for many of us, showing off a little at the grill. If you’ve been roasting your bird in the oven year after year, this is your sign to break tradition. Grilling a Thanksgiving turkey gives you smoky flavor, juicy meat, and crisp skin, all while freeing up precious oven space.
Whether you’re wondering how to grill a turkey, how long it takes, or whether your gas grill is up for the job, you’re in the right place. Here’s how to make this year’s Thanksgiving BBQ turkey the star of the holiday table.
Preparing Your BBQ for Thanksgiving
Before you even touch the turkey, your grill needs to be holiday-ready. A clean, well-functioning grill will save you headaches and help your turkey cook evenly from the first sizzle to the final slice.
Start by inspecting your setup:
- Check burners or charcoal trays for wear and replace if needed.
- Scrape down grates and remove any grease buildup.
- Test ignition systems and make sure your fuel supply is full.
Once your grill is cleaned up and ready to go, take a few minutes to grab the tools that’ll make your cook smoother and safer:
- Heatproof grill gloves: These come in handy when it’s time to lift the lid or move your turkey around
- Meat thermometer: A must-have for food safety. It’s the best way to make sure your bird is fully cooked without drying it out.
- Basting brush: Keeps that skin golden, juicy, and full of flavor.
- Aluminum drip pan: Sits under the turkey to catch fat and juices, which helps prevent flare-ups and keeps your grill cleaner.
- Grill-safe roasting rack (optional): Helps lift the turkey off the grates so it cooks more evenly.
- Smoker box or rotisserie attachment (optional): Perfect if you want extra flavor or a more hands-off cooking method.
Not sure which method to choose? Here’s a quick breakdown:
- Gas grills are great for beginners, offering steady and reliable heat.
- Charcoal grills give you a bold, smoky flavor but require more temperature management.
- Rotisserie kits offer even cooking and a juicy result with self-basting.
Smoker boxes let you infuse flavor with soaked wood chips like hickory or apple.
How to Grill a Turkey (Step-by-Step)
So, can you grill a turkey on a gas grill? You bet, and the results are impressive. Whether you’re using gas or charcoal, the keys to success are indirect heat and a well-prepped bird.
1. Thaw and prep your turkey
Start early: a frozen turkey needs roughly 24 hours per 4–5 lbs. of weight to thaw in the fridge. Once thawed, remove the giblets, pat the bird dry, and trim excess fat or skin.
2. Spatchcock (optional but recommended)
Spatchcocking, cutting out the backbone, and flattening the turkey, helps it cook faster and more evenly. Plus, you’ll get more golden-brown, crispy skin. If you’re tight on grill space, this technique is a game-changer.
3. Season it up
Whether you dry-rub or wet-brine, seasoning is your flavor foundation. Popular spice combos for BBQ turkey include:
- Paprika, garlic powder, rosemary, and black pepper
- Herbed butter rubbed under the skin
- Citrus zest + brown sugar for a sweet-savory crust
4. Set up for two-zone grilling
This is crucial. You want one side of your grill hot (direct heat), and the other cool (indirect heat). The turkey is placed in the cool zone, with a drip pan underneath to catch juices and prevent flare-ups.
5. Preheat to 325–350°F
Keep the lid closed as much as possible to retain heat and smoke. A grill-safe thermometer helps track internal temperature without constantly lifting the lid.
GRILL SPOT TIP:
Brine First for Maximum Moisture
Brining isn’t just for the pros, it’s one of the easiest ways to lock in flavor and prevent dryness. Try a simple solution of salt, sugar, citrus, and herbs for 12–24 hours.
Cooking Times and Techniques
How long does it take to grill a turkey? Plan on about 12–15 minutes per pound at 325–350°F, but always cook to temperature, not just time.
Turkey Weight | Approx. Grill Time |
12 lbs | 2.5–3 hours |
16 lbs | 3.5–4 hours |
20 lbs | 4.5–5 hours |
How do you know when your turkey is done? When the breast temp reads 165°F and the thigh temp hits 175°F.
Not all turkeys come with a pop-up timer, and even if yours does, don’t rely on it. It’s a small plastic indicator that’s meant to pop up when the turkey is done, but it isn’t always accurate. For best results, use a digital meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
Direct vs. Indirect Heat
Stick with indirect heat throughout the cook to avoid burning the skin before the inside is fully cooked. If you want extra color, you can move the turkey over to direct heat for the last 5 to 10 minutes. Just keep a close eye on it. At this stage, the skin can go from perfectly golden to burnt very quickly, especially if you’re using a sugary rub or glaze.
Smoking Your Turkey
If you’re using a smoker box, add soaked wood chips at the beginning of the cook and again halfway through. Applewood, cherry, and hickory are top picks for turkey.
Using a Rotisserie Kit
If you’re going the rotisserie route, be sure to:
- Truss the bird tightly for even rotation
- Place a drip pan below to manage flare-ups
- Monitor temp consistently; rotisserie turkeys often cook a bit faster
GRILL SPOT TIP:
Don’t Skip the Thermometer
Judging by color or time isn’t enough. Invest in a grill-safe thermometer and you’ll never over- or undercook your turkey again.
Serving and Enjoying Your BBQ Turkey
Once the bird hits temp, resist the urge to carve it right away. Let it rest for at least 20–30 minutes, tented loosely with foil. This allows the juices to redistribute, keeping your slices tender and flavorful.
When it’s time to carve, start by removing the legs and thighs. Pull each leg away from the body and slice through the joint. If you want, you can separate the drumsticks from the thighs before serving.
Then move on to the breast. Cut along one side of the breastbone, following the curve of the ribcage to remove the whole breast half. Place it on a cutting board and slice it into even pieces for easy serving.
A sharp carving knife or electric knife makes the job much easier. If the blade feels like it’s dragging, give it a quick sharpen before you get started. Lay everything out on a platter and you’re ready to serve! Be sure to save the bones if you plan to make stock.
Side Dishes That Shine with BBQ Turkey:
- Charred Brussels sprouts with balsamic glaze: Grilled until crispy and caramelized, then drizzled with tangy balsamic for a savory-sweet contrast to the turkey.
- Sweet potato mash with maple butter: Creamy, comforting, and just a little sweet, this side adds warmth and richness to your plate.
- Grilled corn with smoked paprika butter: A smoky, buttery twist on a summer favorite that pairs perfectly with turkey straight off the grill.
- Cranberry relish with orange zest: Bright, tart, and citrusy, this no-cook side cuts through rich barbecue flavors with a refreshing bite.
- Fire-roasted stuffing: Made in a cast-iron skillet right on the grill, this version picks up a deep, smoky flavor you won’t get from the oven.
Storing Leftovers
After the meal, refrigerate any leftovers within 2 hours to keep them safe. Eat refrigerated turkey within 3 to 4 days, or freeze carved meat in tightly sealed bags for later. Frozen turkey works great in soups, sandwiches, or even tossed into a quick stir-fry for an easy weeknight dinner.
GRILL SPOT TIP:
Upgrade Your Setup Early
Need a drip pan, rotisserie ring, or fresh grill gloves? Shop our complete line of Thanksgiving BBQ accessories early to avoid last-minute stress.
Fire Up a New Tradition This Thanksgiving
This year, let your grill take center stage. A perfectly grilled Thanksgiving turkey is juicy, flavorful, and makes a lasting impression. With the right setup, tools, and timing, you’ll wonder why you ever cooked it any other way.
Whether you’re tackling your first grilled turkey or just trying something new for the holidays, having the right tools and a solid plan makes all the difference. Grill Spot is here to help you keep your grill in great shape and make every cook a little easier.
Shop Thanksgiving BBQ tools and accessories today.
