Preparation

1. Thaw & Bring to Room Temp

• Fully thaw your turkey in the refrigerator (24–48 hours, depending on size).

• Before grilling, let it sit at room temperature for 30–60 minutes so it’s not too cold going on the grill.

2. Dry & Season

• Pat the turkey dry with paper towels.

• Apply a rub or butter/herb mix under and over the skin. For turkey breast grilling, Weber suggests slipping herbs and butter under the skin for extra flavor. 

• Optionally stuff the cavity with aromatics like onion, garlic, lemon, or fresh herbs.

3. Decide Cooking Style

• Whole turkey (or large cut): Use indirect heat to avoid burning the exterior before the interior is cooked.

• Spatchcocked turkey: Removing the backbone and flattening lets it cook more evenly and faster. 

Grill Setup & Cooking

1. Preheat the Grill

• Preheat all burners first to get the grill hot.

• Then, turn off burners under where the turkey will sit (indirect zone).

• Aim for grill temps of about 325–350 °F (160–175 °C) for most of the cook. Add Smoke (Optional)

• Soak wood chips (e.g. cherry, apple, hickory) in water ~30 minutes and place in a smoker box or foil pouch with holes.

• Put it over a lit burner so it smokes gently as turkey cooks. 

2. Position the Turkey

• Place the turkey breast-side up over the unlit (indirect heat) area.

• Use a roasting pan or disposable aluminum tray to catch drippings. 

3. Cooking Time & Rotation

• For whole turkeys, plan 10–13 minutes per pound as a rough guide. 

• For turkey breast cuts: ~14–15 minutes per pound. 

• Midway through, rotate or flip to promote even cooking. 

• If browning happens too fast, tent loosely with aluminum foil. 

Temperature & Finishing

• Use a meat thermometer to check for doneness:

• Breast meat: 165 °F (74 °C) internal temp.

• Thighs / dark meat: Some sources aim for ~180 °F in the thigh for full doneness.

• Once done, remove the turkey and rest it for 15–30 minutes before carving. Resting allows juices to redistribute.

Tips & Tricks

• Dry brine or brine in advance for more juicy meat. Reddit users recommend dry brining and spatchcocking for even cooking.

• Keep lid closed as much as possible to hold heat. Opening the lid drops temperature significantly. 

• Tent with foil if the skin gets too browned before inside is cooked.

• Use drippings from the roasting pan to baste occasionally or make gravy later.