If you’ve been searching for a fresh, flavorful way to prepare your bird this holiday or any special occasion, this Grilled Whole Turkey with Herb, Lemon, and Onion Fillings Recipe is an absolute game-changer. Imagine the smoky char of the grill paired with zesty lemon, savory herbs, and sweet onions working their magic from the inside out. It’s juicy, aromatic, and will fill your home with mouthwatering scents that invite everyone to the table. This recipe takes simplicity to a whole new level, showing you that grilling a whole turkey can be approachable, rewarding, and downright delicious.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry—this recipe is simple and relies on fresh, classic flavors that bring out the best in your turkey. Each component plays an essential role, whether it’s the fresh herbs adding that garden-fresh aroma, or the lemon providing a bright, citrusy punch that cuts through the richness of the bird.
- 12-20 pound whole turkey (thawed if frozen): The star of the show, choose a fresh or fully thawed turkey to ensure even cooking.
- 1 yellow onion (quartered): Adds natural sweetness and moisture inside and around the turkey during grilling.
- 1 lemon (quartered): Infuses vibrant citrus notes that compliment the herbs perfectly.
- 1 bunch fresh herbs (thyme, rosemary, sage): These earthy herbs bring incredible fragrance and enhance the turkey’s flavor spectacularly.
- ½ cup unsalted butter (melted): Brushed on the skin to promote browning and keep the meat luscious and juicy.
- Kosher salt and freshly ground black pepper (to taste): Essential seasoning elements to bring out natural flavors beautifully.
- 1 cup low-sodium chicken broth (or stock): Added to the pan to keep moisture circulating and create flavorful drippings for basting.
How to Make Grilled Whole Turkey with Herb, Lemon, and Onion Fillings Recipe
Step 1: Preheat the Grill
Start by heating your grill to a medium temperature, around 350 to 400 degrees Fahrenheit. This steady heat is perfect for cooking the turkey evenly without burning the skin. A warm grill sets the stage for that beautiful golden crust that everyone loves.
Step 2: Prep Your Turkey
Pat your turkey dry with paper towels to remove excess moisture—this step helps crisp the skin later. Be sure to remove the giblets and neck from the cavity to make room for the delicious fillings and to ease even cooking.
Step 3: Stuff the Turkey
Now, fill the cavity with half of your quartered onions, lemon, and fresh herbs. This trio of ingredients inside the bird steams and infuses it with flavor from the inside out. Once stuffed, tie the legs together with kitchen twine, so your turkey keeps a nice compact shape while grilling.
Step 4: Prepare Your Pan
Place the turkey into a double-stack aluminum pan—two pans stacked create a sturdy base that prevents wobbling. This makes handling safer and gives you room to pour in broth and scatter remaining fillings around the bird, ensuring those flavors mingle as the turkey cooks.
Step 5: Butter and Season
Brush melted butter all over the turkey, covering every nook and cranny. This helps the skin crisp up gloriously while keeping the meat flavorful. Generously sprinkle kosher salt and black pepper all over for balanced seasoning that penetrates with each bite.
Step 6: Add Aromatics and Broth
Scatter the leftover lemon and onion quarters around the turkey in the pan, surrounding it with extra flavor. Pour the chicken broth into the pan, but be careful not to pour it over the turkey itself—the broth creates steam and catches drippings that keep the bird moist during grilling.
Step 7: Grill Low and Slow
Place the pan on your preheated grill and close the lid. Cooking will take about 2â…“ to 3 hours, so patience is key. Keep an eye on the grill temperature and check the turkey every 30 minutes. Use the pan juices to baste your turkey regularly, locking in moisture and boosting flavor. When the internal temperature of the thickest part of the thigh hits 180 degrees Fahrenheit, your turkey is perfectly cooked. Let it rest for at least 30 minutes to allow juices to redistribute beautifully before slicing.
How to Serve Grilled Whole Turkey with Herb, Lemon, and Onion Fillings Recipe
Garnishes
Serve your grilled turkey garnished with fresh herb sprigs and thin lemon slices for a bright, festive look. These garnishes add a pop of green and yellow that mirrors the aromatic fillings, making your bird look as stunning as it tastes.
Side Dishes
Classic sides like creamy mashed potatoes, roasted root vegetables, and cranberry sauce pair wonderfully with this grilled turkey. Fresh, leafy green salads with lemon vinaigrette also enhance the citrus notes from the recipe, providing a refreshing balance to the meal.
Creative Ways to Present
For a wow factor, carve the turkey onto a large wooden board surrounded by grilled lemon halves and whole roasted onions. This rustic presentation makes for a beautiful centerpiece and invites guests to help themselves in a warm, family-style manner. Alternatively, use individual plates layered with herb sprigs for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After your feast, be sure to refrigerate leftover turkey within two hours to keep it safe and fresh. Store slices or pieces in airtight containers, which will maintain moisture and flavor for up to 4 days—perfect for tasty sandwiches or salads later in the week.
Freezing
If you want to keep your grilled turkey longer, freezing is an excellent option. Wrap portions tightly in plastic wrap or foil, then place them in heavy-duty freezer bags. Frozen turkey will maintain its quality up to 3 months, ready to be thawed and enjoyed whenever you crave it.
Reheating
Reheat leftover turkey gently in an oven set to 300 degrees Fahrenheit, covered with foil to keep moisture locked in. You can also add a splash of broth or water before reheating to prevent dryness. For speedy meals, microwaving works too—just cover and heat in short bursts to avoid overcooking.
FAQs
Can I use a gas or charcoal grill for this recipe?
Absolutely! Both gas and charcoal grills work wonderfully. A gas grill offers easier temperature control, while charcoal imparts a delightful smoky flavor. Just make sure you maintain consistent medium heat around 350-400°F for ideal cooking.
How long should I let the grilled turkey rest before carving?
Resting your turkey for at least 30 minutes is crucial. This allows the juices to redistribute throughout the meat, resulting in a juicier, more tender bite every time.
What if my turkey is larger or smaller than the suggested size?
Adjust your grilling time accordingly—plan roughly 13 to 15 minutes per pound at the specified temperature. Always rely on a meat thermometer for safety and best results rather than just time alone.
Can I brine the turkey before grilling?
You can, but since this recipe uses butter and flavorful fillings, it’s optional. If you do brine, reduce added salt when seasoning the turkey later to avoid over-salting.
What’s the best way to clean my grill after cooking the turkey?
Once cooled, scrape off any residue using a grill brush or scraper. Wiping the grates with a paper towel soaked in oil prevents rust and makes your next grilling session smooth and easy.
Final Thoughts
This Grilled Whole Turkey with Herb, Lemon, and Onion Fillings Recipe truly transforms the way you experience turkey. It’s a beautiful combination of smoky grill flavor and fresh, zesty aromatics that will impress family and friends alike. Whether it’s a holiday or a weekend gathering, give this recipe a try—you might just find your new favorite way to enjoy turkey!
Print
Grilled Whole Turkey with Herb, Lemon, and Onion Fillings Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 10 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Turkey recipe offers a deliciously smoky and juicy alternative to the traditional oven-roasted turkey. Using fresh herbs, lemon, and butter, the turkey is seasoned and slow-cooked on a medium grill, making it perfect for a festive feast or any special occasion. The slow grilling process infuses the meat with rich flavors while keeping it tender and moist.
Ingredients
Turkey and Seasoning
- 12–20 pound whole turkey (thawed if frozen)
- 1 yellow onion, quartered
- 1 lemon, quartered
- 1 bunch fresh herbs (thyme, rosemary, and sage mix)
- ½ cup unsalted butter, melted (1 stick)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Liquid
- 1 cup low-sodium chicken broth or stock
Instructions
- Preheat the Grill: Preheat your grill to medium heat, aiming for a temperature between 350-400°F to create the ideal cooking environment for the turkey.
- Prepare the Turkey: Pat the turkey dry using paper towels and remove the giblets and neck from the cavity to ensure even cooking and flavor infusion.
- Stuff the Turkey: Place half of the quartered onion, lemon, and fresh herb mix inside the turkey cavity. Tie the legs together securely with kitchen twine to maintain shape during grilling.
- Prepare the Pan: Place a double stack of aluminum pans to create a sturdy vessel that will hold the turkey and collect drippings while preventing flare-ups on the grill.
- Season the Turkey: Brush the melted unsalted butter evenly all over the turkey’s skin. Generously sprinkle kosher salt and freshly ground black pepper over the entire surface for flavorful skin.
- Add Aromatics and Broth: Scatter the remaining onion and lemon quarters around the turkey in the pan. Pour 1 cup of low-sodium chicken broth into the pan, being careful not to pour it over the turkey itself.
- Grill the Turkey: Place the pan with the turkey on the grill. Close the lid and cook for approximately 2 hours and 20 minutes to 3 hours, or until the internal temperature reaches 180°F in the thickest part of the thigh. Check the turkey every 30 minutes and baste it with the pan juices to maintain moisture.
- Rest and Serve: Once cooked, remove the turkey from the grill and let it rest for at least 30 minutes before carving. Resting allows the juices to redistribute for moist slices.
Notes
- Ensure the turkey is fully thawed before grilling to ensure even cooking.
- Using a double stack of aluminum pans provides stability and prevents bending or spilling on the grill.
- Keep a close eye on the grill temperature to maintain consistent heat between 350-400°F.
- Basting regularly helps keep the turkey moist and enhances flavor.
- Use a meat thermometer for accurate internal temperature reading to avoid undercooking or overcooking.
- Resting the turkey after grilling is essential for juiciness and easier carving.
