Christmas dinner often comes with the same question every year — how can you make the turkey taste better and stay juicy? For many, the answer is grilling. Grilling a turkey on a gas BBQ adds smoky flavor, frees up oven space, and makes the whole meal feel like an outdoor feast. Whether you’re a first-timer or an experienced cook, this guide will help you get a flavorful, crispy, and moist turkey on your Christmas table.
To grill the perfect Christmas turkey on a gas BBQ, use indirect heat at 350°F, brine the bird for moisture, and cook until the internal temperature reaches 165°F. With the right setup and steady temperature control, you’ll achieve a golden skin and tender meat that rivals any oven-roasted turkey.
Most people think grilling turkey is difficult, but with a few simple steps and the right temperature, it’s actually easier than you might expect. Let’s break down everything you need to know — from setup and preparation to resting and carving your bird.
What temperature should you grill a turkey on a gas BBQ?
Many people make the mistake of grilling turkey too hot or too low. Getting the right temperature ensures the bird is cooked through without drying out.
The best temperature for grilling a turkey on a gas BBQ is around 325°F–350°F using indirect heat. This range allows the turkey to cook evenly while keeping the skin golden and crisp. Lower temperatures take too long, while higher ones risk burning the outside before the inside reaches a safe temperature.
Temperature Guide by Weight
| Turkey Weight | Grill Temp | Estimated Cooking Time |
|---|---|---|
| 10–12 lbs | 325°F | 2.5–3 hrs |
| 13–15 lbs | 325°F | 3–3.5 hrs |
| 16–18 lbs | 350°F | 3.5–4 hrs |
| 19–20 lbs | 350°F | 4–4.5 hrs |
Use a reliable meat thermometer. Insert it into the thickest part of the breast without touching bone. Once it reads 165°F, your turkey is safe to serve. Remember to let it rest before carving to retain the juices.
How long does it take to cook a turkey on a gas grill?
Cooking time depends on temperature, size, and consistency of heat. Unlike ovens, BBQ grills can lose heat easily when opened too often.
A general rule is 15–20 minutes per pound at 325°F–350°F using indirect heat. So, a 14-pound turkey will take about 3.5 to 4.5 hours. Always plan ahead and give extra time for resting.
Cooking Time Chart
| Weight (lbs) | Time at 325°F | Time at 350°F |
|---|---|---|
| 10 | 2.5 hrs | 2.25 hrs |
| 12 | 3 hrs | 2.75 hrs |
| 15 | 3.75 hrs | 3.5 hrs |
| 18 | 4.25 hrs | 4 hrs |
| 20 | 4.5 hrs | 4.25 hrs |
Avoid checking too often. Every time you open the lid, you lose heat and moisture. Set timers and check with a thermometer during the last 30 minutes.
Should you brine a turkey before grilling it?
Yes. Brining helps lock in moisture and flavor, making your turkey juicy even after long cooking hours.
Brining allows salt and seasoning to soak deep into the meat, breaking down proteins and improving tenderness. You can use a wet brine (saltwater) or dry brine (salt rub). Both work well depending on your preference.
Simple Brine Recipe
| Ingredient | Amount |
|---|---|
| Water | 1 gallon |
| Kosher salt | 1 cup |
| Sugar | ½ cup |
| Fresh herbs | Rosemary, thyme |
| Optional | Orange slices or garlic |
Soak your turkey for 12–24 hours in the fridge. Rinse and pat dry before grilling. For dry brining, coat the bird with salt and leave uncovered overnight in the fridge.
Brining not only seasons the meat but also gives the skin a better crisp when grilled. Don’t skip this step if you want restaurant-level results.
How do you keep a grilled turkey moist and juicy?
Dry turkey is the biggest disappointment at any Christmas table. The secret to juicy meat lies in three things — brining, basting, and indirect heat.
To keep your grilled turkey moist, baste it with melted butter or stock every 45 minutes and cook over indirect heat to avoid flare-ups.
Basting Tips
| Step | What to Use | Frequency |
|---|---|---|
| 1 | Melted butter or olive oil | Every 45 min |
| 2 | Chicken or turkey stock | Midway through cook |
| 3 | Optional: maple syrup glaze | During final 30 min |
Keep a drip pan under the turkey to collect juices for basting and gravy. Never grill directly above the flame — use side burners or turn off the middle burner for indirect heat.
What wood chips give the best flavor for turkey?
Flavor matters just as much as tenderness. Choosing the right wood chips brings out that classic smoky holiday aroma.
Apple and cherry wood chips are ideal for turkey. They give a light, sweet flavor that complements herbs like rosemary and thyme. Hickory offers a stronger, more traditional BBQ taste, while maple adds subtle sweetness.
| Wood Type | Flavor Profile | Best Pairings |
|---|---|---|
| Apple | Mild & sweet | Poultry, pork |
| Cherry | Sweet & fruity | Turkey, duck |
| Hickory | Bold & smoky | Red meat |
| Maple | Subtle & sweet | Poultry, ham |
Soak the wood chips in water for 30 minutes before use. Then, place them in a smoker box or wrap them in foil with holes to release smoke evenly during grilling.
How do you set up indirect heat on a gas BBQ?
Direct heat can burn your turkey, but indirect heat makes it cook evenly from the outside in.
To set up indirect heat, turn off the center burners and light the side burners on your gas grill. Place the turkey in the middle, away from direct flames.
Indirect Heat Setup Steps
- Preheat all burners for 10 minutes.
- Turn off the middle burner(s).
- Place a drip pan under the grate in the center.
- Fill the pan with water or broth.
- Put the turkey above the drip pan and close the lid.
This setup mimics an oven, allowing hot air to circulate around the bird. Maintaining 325°F–350°F is key. If it’s cold outside, use a grill cover or windscreen to keep temperature stable.
How do you check if your turkey is fully cooked?
Food safety is vital. You should never rely on color alone because turkey can look golden but still be undercooked inside.
The only accurate way to check if your turkey is done is by using a meat thermometer. The thickest part of the breast should reach 165°F, and the thighs should hit 175°F.
Temperature Check Table
| Part | Target Temp |
|---|---|
| Breast | 165°F |
| Thigh | 175°F |
| Stuffing (if used) | 165°F |
Avoid cutting into the turkey too soon. Rest for at least 30 minutes after removing from the grill. This allows the juices to redistribute, keeping the meat tender and flavorful.
What are the best side dishes to serve with grilled turkey?
Sides complete the meal. When you grill outdoors, it’s easy to prepare a few complementary dishes on the side burners or grates.
Great sides for grilled turkey include roasted vegetables, mashed potatoes, grilled corn, and glazed carrots. You can even grill stuffing or bake pies in foil trays.
Popular Christmas BBQ Sides
| Side Dish | Cooking Method | Time |
|---|---|---|
| Garlic Mashed Potatoes | Boil & mash | 30 min |
| Grilled Butternut Squash | Direct heat | 20 min |
| Smoked Ham Slices | Indirect heat | 1 hr |
| Maple-Glazed Carrots | Foil packet | 25 min |
These sides balance the smoky turkey with sweetness and texture, creating a complete outdoor Christmas feast.
Conclusion
Grilling your Christmas turkey on a gas BBQ is one of the best ways to bring fresh flavor and a touch of adventure to your holiday table. By mastering temperature control, brining, indirect heat, and steady basting, you can achieve a turkey that’s juicy, golden, and filled with rich smoky aroma. Whether you’re cooking for family or friends, this method turns a traditional meal into a memorable celebration outdoors.
So fire up the grill, set your timer, and get ready for the best Christmas dinner yet.
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FAQ
Q: Can I stuff the turkey before grilling on a gas BBQ?
A: It is not recommended to stuff your turkey when grilling on a gas BBQ. Unstuffed cooking helps the heat reach all parts evenly and reduces risk of under-cooked stuffing. (Jennieo Turkey)
Q: How should I thaw a frozen turkey before grilling on a gas grill?
A: You should fully thaw the turkey in the refrigerator or cold-water bath before grilling. A partially frozen turkey cooks unevenly and may dry out. (Shady Brook Farms®)
Q: Do I need to flip a whole turkey on the grill?
A: Yes, turning the turkey halfway through the cook can promote even browning and more uniform internal temperature. (Shady Brook Farms®)
Q: What size turkey is appropriate for a gas grill?
A: A turkey up to about 16-18 lbs fits many standard gas grills under the lid. Larger birds may be harder to cook evenly. (Jennieo Turkey)
Q: What kind of drip pan setup do I need when grilling a turkey?
A: Use a drip pan under the turkey to catch drippings and help regulate heat. Fill with water or stock to reduce flare-ups and add moisture. (Weber)
Q: Can I grill a turkey in cold weather and will it change cooking time?
A: Yes, grilling in cold or windy conditions can add time because the grill may lose heat faster. Allow extra cooking time and monitor temperature. (Weber)
Q: Is it okay to open the grill lid frequently while cooking a turkey?
A: No. Every time you open the lid, you lose heat and lengthen cooking time. Try to minimise lid opening and rely on a thermometer instead of guessing. (Weber)
Q: What should I do just after removing the turkey from the grill?
A: Let the turkey rest for about 15-30 minutes covered loosely with foil. This allows juices to distribute and gives better texture when carving. (Butterball)