Martha Stewart Slow-Grilled Turkey

Martha Stewart Slow-Grilled Turkey is easy to pull off on Thanksgiving, because the charcoal does the work while the oven stays free. Sage, garlic, and olive oil coat the bird as it cooks low and slow over coals, giving you smoky, crisp skin for the holiday crowd.

A 12 to 15 pound bird feeds 10 at the holiday table, and the leftovers make great sandwiches for days. Add 8 fresh briquettes every 45 minutes so the heat stays even and every slice comes out juicy.

Martha Stewart Slow-Grilled Turkey

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

375

kcal

Golden, crackling skin over smoky, tender meat, with charcoal flavor you cannot get from an oven.

Ingredients

• 1 turkey (12 to 15 pounds), patted dry
  

• Mixture of aromatics, such as sage sprigs, onion wedges, and halved garlic heads, for filling the cavity
  

• 1/2 cup extra-virgin olive oil
  

• 1/2 cup kosher salt
  

• 2 1/2 tablespoons freshly ground pepper
  

Directions

• Temper the turkey: Let turkey sit at room temperature at least 1 hour. Stuff turkey with aromatics or stuffing of your choice; tie the cavity closed.
• Set up the charcoal: Open grill vents. Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy. Top with main grill grate.
• Season the turkey: Combine oil, salt, and pepper in a small bowl. Rub or brush mixture all over turkey.
• Grill the turkey: Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vent open). Every 45 minutes, add 8 unlit briquettes on each long side of roasting pan to keep heat even. Some grills have a grate with space on the sides for this addition. Otherwise you will need a helper to lift the grate with the turkey while you add the coals.
• Check and rest: Cook turkey until a thermometer inserted into the thickest part of the thigh (and the stuffing) reads 165 degrees, 2 to 3 hours (about 10 minutes per pound with aromatics, 12 minutes with stuffing). Remove from heat, and let rest 20 minutes before carving.

Tools for this recipe

• ThermoPro instant-read thermometer, Cuisinart 16-inch roasting pan with rack, Regency butcher's twine, 500 ft, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of a charcoal grill for this turkey?

You can use a gas grill with indirect heat by turning on the outer burners and leaving the center off, then placing the turkey over the unlit center. Set the gas grill to around 325 to 350 degrees and cook for the same 10 to 12 minutes per pound. The flavor will be less smoky, so toss a handful of soaked wood chips in a foil packet over one burner to add smoke.

How long does grilled turkey last in the fridge?

Carved grilled turkey keeps in the fridge for 3 to 4 days in an airtight container. Slice the breast meat before storing so it reheats more evenly. For longer storage, freeze the meat in portions for up to 3 months, and thaw overnight in the fridge before reheating in a 325 degree oven.

Can I prep the turkey the night before grilling?

You can rub the turkey with the olive oil, salt, and pepper mixture the night before and keep it uncovered in the fridge. The salt draws moisture to the surface, which helps the skin crisp on the grill. Pull the bird out a full hour before cooking so it comes to room temperature.

Do I need a specific type of grill for slow-grilled turkey?

You need a kettle grill with a lid at least 22 inches across, like a Weber One-Touch or similar model. The round shape and lid vent let you control airflow, which keeps the temperature steady during a long cook. A flat-top or open grill will not hold heat the way a covered kettle does.

Why did my grilled turkey come out dry?

The most common reason is overcooking past 165 degrees in the thigh. Use an instant read thermometer like a ThermoWorks Thermapen and check every 15 minutes once you pass the 2 hour mark. Pull the turkey at 160 degrees, since carryover heat during the 20 minute rest brings it up to 165.