Grill-Roasted Turkey


18- to 20-pound turkey (not self-basting)
Olive oil spray or 1/2 cup olive or canola oil
Salt and pepper


Thanksgiving Day:
Preheat gas grill for 10 minutes with all burners on low heat (400 degrees F). Rinse turkey and pat dry. Stuff turkey with Herb Stuffing (see recipe). Coat skin of turkey with olive oil spray or brush skin with oil. Season skin with salt and pepper. Place turkey in a disposable aluminum foil roasting pan coated with cooking spray. Create a tent of aluminum foil over the turkey and seal tightly. Place pan on the grill rack and close lid. Cook 3 hours (for a 20-pound turkey) or until popper is exposed or turkey leg can be pulled away from the body. Remove tenting. Baste turkey with drippings (remove 3 tablespoons drippings for gravy). Close grill lid, raise heat to medium, and cook 15 minutes more or until bird is golden brown. Remove turkey from grill. Allow bird to sit 10 minutes. Remove dressing to an ovenproof bowl and place it in a warm oven until serving. Carve turkey, place on a large platter, and serve.

Cooking & Recipes



Try this method and you'll never use your oven again. The turkey cooks in half the time recommended for oven roasting, and it remains moist and juicy with just one basting. But stifle the impulse to open the grill lid for a peek – the heat in the grill will drop significantly and slow your cooking.


18 to 20 servings (with plenty left over for turkey sandwich

Preparation Method



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We've done this on a strictly

We've done this on a strictly charcoal grill (with hickory chips included). Nice smokey flavor! Twenty pound turkey generally takes 3 to 4 hours.

How big a grill, and how much

How big a grill, and how much charcoal to cook for 3-4 hours without opening the grill?

I have been doing this for

I have been doing this for years, and I don't think that you can put enough charcoal (I use hickory also) in to keep the heat up for 3-4hours without it being too hot at the onset. However, I have a grill that has a door beneath the meat rack that I can open and add charcoal and wood without reducing the temperature too much. Remember the instructions that say not to open the grill assumed that you were using a gas grill which can continue to heat for a very long time without refueling. By contrast the charcoal grill has the disadvantage that you have to tend the fire; however, your efforts will be rewarded with a flavor that is impossible to get from a gas grill.

Did it on a gas grill with

Did it on a gas grill with dampened Hickory wood chips wrapped in foil (w/fork holes in the foil & placed near the burner). Worked great but use more chips than you'd guess.. 3 hours is a long time & you want nice smoke up to the end for max flavor!