Use your barbecue to enjoy roast turkey that’s moist, tender, delicious and nutritious. Prepare turkey as you would if you were roasting in your oven, but do not stuff, as an uneven cooking temperature may not heat stuffing safely to the required temperature. An 8-12 lb turkey will take 2-3 hours to cook on the barbecue.
A few tips:
- Remove neck and giblets from thawed or fresh turkey and rinse inside and out
- Place breast side up in a roasting pan and lightly brush with oil or melted margarine
- Sprinkle outside and cavity with seasonings
- Add ½ cup (125 mL) water to bottom of the pan and insert a meat thermometer into the thigh, being careful not to touch the bone
- Place pan on grills preheated to medium and close lid. After 20-30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning
- Baste every 15 to 20 minutes. For barbecues with temperature settings, keep adjusted to 325° - 375°F (160° - 190°C)
- Add more water to pan as needed
- Cook until the internal temperature reaches 170°F (77°C)
- Remove from barbecue and let sit for 20 minutes before carving
Rotisserie grilling
Whole turkeys under 12 lbs (5.5 kg), cook best on a spit. As previously recommended, prepare turkey as you would if you were roasting in your oven, but do not stuff as an uneven cooking temperature may not heat stuffing safely to the required temperature.
- Season the cavity with herbs and lemon slices
- Tie the wings securely to the body and legs to the tail
- Insert the spit in front of the tail and through the bird so it is balanced and securely fastened
- Insert a meat thermometer into the thigh, being careful not to touch the bone
- Brush the skin with oil, or melted margarine
- A foil drip pan under the turkey helps to control flare-ups. Add water to drip pan
- Cook until the internal temperature reaches 170°F (77°C)
- Remove from barbecue and let sit for 20 minutes before carving
Remember:
- Cooking temperatures of barbecues vary depending on size, make, etc.
- Cool weather and windy or damp conditions may also affect cooking times
- Un-stuffed turkey is fully cooked and safe to eat when the meat thermometer inserted into the inner thigh reads 170°F (77°C)
- When cooked to perfection, barbecued turkey meat may have a slightly pink tinge, but this is normal. The internal temperature of the meat, as shown on the meat thermometer, is the most reliable indication that the turkey is done
Approximate Barbecue Times for Whole Turkey
| Weight | Time |
| 8 - 10 lbs (3.5 - 4.5 kg) | 1 ¼ - 2 hrs |
| 10 - 12 lbs (4.5 - 5.5 kg) | 1 ½ – 2 ¼ hrs |
| 12 - 16 lbs (5.5 - 7 kg) | 2 - 2 ¾ hrs |
Barbecuing turkey parts
Always start with a clean grill rack, bottom tray and drip pan. And, since turkey meat is lower in fat, it will stick to the grills unless you grease them, or spray with non-stick spray.
Gas grills must be preheated. All preheating and cooking should be done with the lid closed. When preheating, turn the burners to high and close the lid. Preheating usually takes 10 – 15 minutes and the grill temperature should be about 500ºF (260°C). Lower the temperature to medium or 325°F - 375°F (160°C - 190°C).
Direct method: Direct grilling is similar to broiling, as food is cooked directly by the heat source. This method is best for cooking small turkey cuts that require 25 minutes or less cooking time (turkey burgers, breast tenderloins, and cutlets). Be sure to trim excess fat to prevent flare-ups.
Indirect method: Indirect grilling is similar to roasting, with circulating heat inside the closed grill cooking the food. It is achieved by turning off the burner directly beneath the food, while the burners on either side, or the opposite side of the food, are turned to the required heat setting (typically medium). If you have a grill with only one burner, place an aluminum pan under the rack, directly under the meat, to push the heat up and around. The indirect method is best for cooking large turkey pieces such as bone-in breast, bone-in thighs, drumsticks, and sausages.
Turkey Grilling Guidelines
| Product | Grill method/temp | Grill time* | Internal temperature |
| Turkey Tenderloins or Cutlets | Direct/Medium | 15-20 min | 170°F (77°C) |
| Drumsticks and Thighs | Indirect/Medium | Approx. 1 hr | 170°F (77°C) |
| Turkey Breast Bone-in 4-7 lbs |
Indirect/Medium | Approx. 1¾ hrs | 170°F (77°C) |
| Turkey Burger Turkey Sausages |
Direct/Medium Indirect/Medium |
5-6 minutes per side 18-22 min |
165°F (73°C) 165°F (73°C) |
*Times are approximate. Use a meat thermometer to gauge doneness.