Thanksgiving and the holidays in America are synonymous with turkey and many families have their own tradition for preparing theirs. During a meeting today, a co-worker said he was using his Traeger to smoke his turkey while another mentioned brining and roasting theirs. I even know a few people that are ordering their turkey from their local market and are completely happy.

Every turkey seems to be different for me since I like variety. I’ve Cajun injected and fried several turkeys, which I learned to do when I lived in the South. I’ve also done a variety of turkey brining, roasting (in and out of bags), dry rubbing, citrus marinating and even Spatchcocking (fancy way to write butterflying, which makes it cook quicker). I must write that I never made a dry bird (which is the goal) and every year is an adventure.

This year, we are barbecuing our turkey since our celebration will be smaller. Here’s a simple Grilled Turkey recipe that anyone can master!

Best Grilled Turkey Ever


1 whole turkey (15 to 18 pounds with giblets removed)

Kosher salt and fresh cracked pepper

2 onions, quartered

2 lemons, quartered

1 bulb garlic, top sliced off

fresh, sage, rosemary, thyme and oregano, chopped

8-12 TBSP unsalted butter, at room temperature

2 cups chicken stock


  1. The night before grilling your turkey, remove any giblets. Pat dry your turkey completely. Place the turkey in a large baking dish or foil pan in the refrigerator overnight, uncovered (this is key since the open air will allow the turkey skin to crisp and harden).
  2. Remove the turkey from the refrigerator one hour before grilling.
  3. Preheat the grill to medium-high heat about 450 degrees.
  4. Stack 2-3 foil plans together (one is not enough when using the barbecue)
  5. Place the turkey in the prepared pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb and the fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.
  6. Rub the entire turkey with the softened butter. Sprinkle it generously with the salt, pepper and herbs of your choice (dried thyme, sage, rosemary, oregano, marjoram).
  7. Pour 1 to 2 cups of the chicken stock in the bottom of the roasting pan. Add the remaining onions and lemon.
  8. Place the roasting pan on the grill and turn to medium-low about 425 to 450 degrees. Close the grill.
  9. Grill for 2.5 to 3 hours checking periodically. You can baste with the juices, but only keep it open during short intervals.
  10. The turkey will be done when it’s internal temperature reaches 180 degrees. (Don’t overcook — there’s nothing worse than dry turkey!)
  11. Remove from the grill and let rest 30 minutes before slicing.
My Son’s Thanksgiving Plate!

Enjoy! XOXO Jill