Perfectly Grilled Whole Turkey: A Healthy and Flavorful Feast
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat10gram
Protein45gram
Ingredients
- Whole turkey (fresh or fully thawed)4-5 kg
- Olive oil (extra virgin is best for flavor)3 tbsp
- Fresh rosemary, chopped2 tbsp
- Fresh thyme, chopped2 tbsp
- Garlic cloves, minced (choose firm and plump cloves)4 pieces
- Salt (preferably kosher or sea salt)1.5 tbsp
- Black pepper, freshly ground1 tbsp
- Lemon, halved1 piece
- Onion, quartered1 medium
- Chicken broth or water (to maintain moisture during grilling)200 ml
This grilled whole turkey recipe brings a delightful, smoky flavor to your table while keeping things healthy and simple. Grilling the whole turkey locks in moisture and infuses it with subtle smoky notes, making every bite tender and flavorful. The recipe uses common ingredients and straightforward methods, perfect for everyday home cooks of all skill levels. Total cost for ingredients is approximately $35 USD, €32, £28, and ₹2900, with around 350 calories per serving. This recipe suits a healthy diet, focusing on lean protein with minimal added fats. Difficulty level is medium due to the grilling technique and time involved. Active cooking takes about 1.5 hours with preparation time of 20 minutes, perfect for a special family meal.
Preparation instructions
Prepare the Turkey for Grilling
1Remove the turkey from the packaging, take out the neck and giblets, and pat the turkey dry with paper towels. This step helps to get a crispy skin. Rub the turkey all over with olive oil.
Season the Turkey Inside and Out
2Mix chopped rosemary, thyme, minced garlic, salt, and pepper. Rub this herb mixture evenly over the turkey skin and inside the cavity. Place lemon halves and quartered onion inside the cavity, which adds extra natural flavor.
Preheat Your Grill for Indirect Heat
3Set your grill up for indirect cooking with a drip pan in the center. Preheat it to medium heat around 180°C (350°F). Indirect heat prevents burning and cooks the turkey evenly.
Start Grilling the Turkey
4Place the turkey breast side up on the grill rack over the drip pan, not directly over coals or flames. Close the lid and keep the temperature steady at about 180°C (350°F). Add some wood chips to the charcoal for smoky flavor if desired.
Monitor and Maintain Temperature
5Grill the turkey for about 13-15 minutes per pound (about 1.5 hours for a 4-5 kg turkey). Every 30 minutes, baste the turkey with chicken broth or water to maintain moisture. Avoid opening the lid too often to keep the heat consistent.
Check the Internal Temperature for Safety
6About 1 hour into grilling, start checking the turkey's internal temperature using a probe thermometer. Insert it into the thickest part of the breast and the inner thigh but avoid touching bone. The turkey is done and safe to eat when it reaches 74°C (165°F) internally.
Rest the Turkey Before Carving
7Once cooked, remove the turkey from the grill and tent it loosely with foil. Let it rest for at least 20 minutes; resting redistributes juices for moist, tender meat.
Cooking Tips
1Make sure your turkey is fully thawed if frozen; grilling a partially frozen bird can result in uneven cooking.
2Use a reliable meat thermometer to check for doneness — visual cues can be misleading and food safety is critical.
3Avoid cross-contamination by using separate cutting boards for raw turkey and other ingredients.
4If you don’t have a large enough grill, you can spatchcock the turkey to flatten it and reduce cooking time.
5For a different flavor profile, you can substitute fresh herbs with dried mixed herbs but reduce the amount by half as they are more concentrated.
Equipment Needed
- Charcoal or gas grill with lid
- Grill rack large enough for whole turkey
- Drip pan for indirect grilling
- Meat thermometer (preferably digital probe)
- Basting brush
- Tongs or meat lifter
- Kitchen twine (optional, to secure turkey legs)
Grocery Shopping List
- [ ] Whole turkey (4-5 kg) - Approx. $25
- [ ] Olive oil, extra virgin (at least 3 tbsp) - Approx. $3
- [ ] Fresh rosemary (small bunch) - Approx. $1.5
- [ ] Fresh thyme (small bunch) - Approx. $1.5
- [ ] Garlic (1 bulb) - Approx. $0.5
- [ ] Kosher or sea salt - Approx. $1 (if not already at home)
- [ ] Black pepper, ground - Approx. $1 (if not already at home)
- [ ] Lemon (1 piece) - Approx. $0.5
- [ ] Onion (1 medium) - Approx. $0.5
- [ ] Chicken broth (200 ml) or water - Approx. $1 Total approximate cost: $35
Tips: Choose a fresh turkey characterized by pleasant smell and firm skin. Opt for organic or free-range when possible for better flavor and quality. Fresh herbs should be vibrant and fragrant. When buying garlic, pick bulbs that are firm without sprouts for better taste.
FAQ
Can I grill a frozen turkey?
It's important to fully thaw your turkey before grilling to ensure even cooking and food safety. Grilling a frozen turkey can lead to uneven cooking and increase the risk of foodborne illness.
How do I know when the turkey is fully cooked?
The safest and most accurate way is to use a meat thermometer. The turkey is fully cooked when the internal temperature reaches 74°C (165°F) in both the thickest part of the breast and the inner thigh.
Can I use a gas grill instead of charcoal?
Yes, you can use either a gas or charcoal grill. Set it up for indirect heat and maintain a temperature around 180°C (350°F) for even cooking.
What if I don’t have a meat thermometer?
While not recommended, you can check doneness by cutting into the thickest part of the thigh; if the juices run clear and there’s no pink meat, it’s likely done. However, a thermometer is the safest and best tool.
How long should the turkey rest after grilling?
Let the turkey rest for at least 20 minutes before carving. Resting allows juices to redistribute, keeping the meat moist and flavorful.