Grilled Whole Turkey

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This grilled whole turkey offers a delightful twist on a traditional roast, delivering a succulent bird with a light, smoky finish. By using the indirect grilling method, you can achieve perfectly crisp skin and tender, juicy meat without the need for heavy oils or fats. It is a fantastic choice for an outdoor festive celebration or a Sunday gathering when you want to keep the kitchen cool and the flavours fresh.

As a diabetes-friendly option, this recipe focuses on simple seasonings and lean protein, making it a healthy centrepiece for any meal. The addition of water to the roasting pan ensures the meat stays moist while catching the juices for a light, savoury gravy. Serve this impressive bird with plenty of steamed greens and roasted root vegetables for a balanced and wholesome feast.

Ingredients for Grilled Whole Turkey

1 (14- to 16-pound) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
1 1/2 teaspoons black pepper
1 small metal skewer
N/A kitchen string
1 flat metal rack
1 instant-read thermometer
pliers (preferably needlenose)
a small metal skewer (optional)
hilo de cocina
a flat metal rack
un termómetro de lectura instantánea

How to make Grilled Whole Turkey

Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).

Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.

Preheat burners on high, covered, 10 minutes, then turn off 1 burner (middle one if there are 3). Put turkey on oiled rack in roasting pan and add 475ml water to pan. Set pan over turned-off burner and close lid immediately (temperature drops quickly when lid is lifted). Grill, adjusting burner or burners to maintain 232°C and rotating pan 180 degrees halfway through grilling, until thermometer inserted in fleshy part of each thigh registers 77°C, 1 3/4 to 2 1/2 hours. Time could be longer in cold weather. Avoid opening lid often because of rapid heat loss.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.