Grilled Whole Turkey

November 17, 2025

Thanksgiving is next week, and Grilled Whole Turkey brings a fresh way to gather outdoors while still honoring the flavors of the season. Autumn's cooler air pairs naturally with the gentle smoke of an outdoor cook, giving your holiday centerpiece deep character without overwhelming the rest of your spread. Moving the bird outside clears space in the kitchen. It turns your patio into part of the celebration—especially when your table sits on a Nicolock paver patio or beside an outdoor fireplace glowing through the afternoon.

A whole bird on the grill feels festive yet practical. Heat surrounds the turkey evenly, helping the skin crisp while keeping the meat tender. Aromatics layered beneath and inside infuse subtle warmth that fits the week perfectly. Families wanting a quieter, more relaxed approach often choose this method because it keeps people together. Guests can gather near the grill, enjoy the view, and share moments that feel grounded in the season.

Nicolock outdoor spaces support that rhythm. Paver-shield™ colors stay rich through every gathering, and patios built with our pavers create comfortable zones for cooking or serving. Even small additions can shift the mood, making Thanksgiving prep smoother and more enjoyable. Warm November afternoons invite everyone outside, where conversations feel unhurried and the celebration becomes part of the setting.

As you plan your holiday menu, consider giving your turkey the space it deserves. A grilled approach brings authentic flavor, encourages family connection, and welcomes the season in a natural, effortless way.

Ready to upgrade your outdoor spaces? Nicolock Paving Stones has everything from pavers to fireplaces for outdoor living at its best. Whether you need a new grill or an outdoor kitchen upgrade, check out our outdoor dining products at https://nicolock.com/category/outdoor-dining/ and explore more seasonal recipes at https://nicolock.com/tag/recipes/.

Serves 10-12

Grilled Whole Turkey Ingredients

• 1 fresh whole turkey; we used a 15-pound turkey
• 2-3 cups chicken broth, sub turkey broth/stock
• 3-4 sprigs of fresh herbs, thyme, rosemary
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• stuffing, optional: 1 small orange (quartered), 1 small onion (quartered), 1-2 heads of garlic (cut off top), 2-3 fresh thyme sprigs
• 1/2 cup butter or ghee, softened
• kosher salt and ground black pepper

Grilled Whole Turkey Directions

1. Preheat Grill: Preheat your grill to 450 degrees F.
2. Thaw: Ensure turkey is completely thawed and at room temperature. Remove any giblets from the cavity.
3. Aluminum Tray: Add broth, fresh herbs, onion, celery, and carrots to the bottom of the aluminum tray – use the celery to create a "roasting rack." Place the turkey on top of the celery and other veggies. (Pro tip: I actually used two aluminum pans for extra support.)
4. Stuff (optional): Use whatever you desire; here, we used chopped onion, chopped oranges, garlic, and thyme.
5. Prep Turkey: Pat it down with a clean paper towel and get it as dry as possible. Take softened butter and rub all over, getting into every nook and cranny. Season all over with kosher salt and pepper.
6. Grill: Place the pan on top of the grill grates, centered as much as possible, and close the lid. Drop the temperature to 325 degrees F.
7. Cook Turkey + Foil: Let cook for a total of 10-13 minutes per pound, or until the turkey reaches an internal temp of 165 degrees F at the thickest part of the bird and the juices run clear (use an internal meat thermometer). If you notice the turkey getting quite brown, cover loosely with foil.
8. Basting: Only openly grill once or twice to baste during cooking time. You can baste with additional melted butter or with the juices that have gathered at the bottom of your pan.
9. Final Temp + Rest: Use a meat thermometer to test the internal temperature. Once the turkey reaches an internal temperature of 160-162 degrees F. at the thickest part of the thigh and juices run clear, remove from the grill. Baste first with the juices in the bottom of the pan, then let rest 15-30 minutes while covered with foil – during this time, the internal temperature will continue to rise and reach 165 degrees F. with carryover cooking.
10. Carve: Carve and serve immediately.
11. Serve + Gravy: Serve with some homemade turkey gravy made from the pan drippings and all your other classic holiday side dishes!

Taken from thewoodenskillet.com