• Size: Opt for a turkey around 12-15 pounds; larger birds can be challenging to cook evenly on a grill.
• Thawing: If using a frozen turkey, ensure it’s fully thawed. Plan for about 24 hours of thawing per 4-5 pounds in the fridge.

Brining can make a huge difference by adding flavor and moisture to your bird.

• Basic Brine Recipe: Dissolve 1 cup of salt and 1/2 cup of sugar per gallon of water. Feel free to add aromatics like garlic, thyme, and rosemary.
• Brining Time: Submerge the turkey in the brine for 12-24 hours in the fridge.

For grilling a turkey, you’ll want an indirect cooking setup to ensure it cooks evenly without drying out.

• Charcoal Grill: Place the coals on either side of the grill, leaving space in the center for the turkey.
• Gas Grill: Turn on only one or two burners on one side and leave the other side off.
• Smoking Chips (Optional): Soak wood chips in water and add them to the coals or a smoking box on the grill to add a smoky flavor.

After brining, rinse and pat dry your turkey. Season it generously:

• Outside Rub: Mix together olive oil, salt, pepper, garlic powder, and herbs like thyme, rosemary, and sage.
• Inside Seasoning: Place onion, garlic cloves, lemon halves, and fresh herbs inside the cavity for extra flavor.

Ideal Temperature: Aim for 325-350°F. This ensures the turkey cooks evenly without burning the skin.

Grilling a turkey takes a bit more preparation, but the end result is worth the effort. With crispy skin, a smoky aroma, and tender meat, you’ll have a main dish that’s sure to stand out and impress at any gathering!