Beazell's Cook Book

Grilled Turkey

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Grilled Turkey




1 turkey, (12 to 15 pounds), completely thawed, patted dry

Mixture of sage sprigs, onion wedges, stalks of celery, and garlic heads for filling the cavity

1/2 cup extra-virgin olive oil

1/2 cup coarse salt

2 tablespoons Beazell's Cajun Seasoning, or to taste

Cooking twine



Let turkey sit at room temperature at least 1 hour. Stuff turkey with a few sprigs of sage, onion wedges, stalks of celery and halved garlic heads; tie the cavity closed.

Open grill vents. Place a chimney starter on the small lower grill grate, put 40 to 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.

Combine olive oil, salt, and Beazell's Cajun Seasoning in a small bowl. Rub or brush mixture all over turkey.

Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vents 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 that allows for this addition. If yours doesn’t, you will need someone to help you lift the grate with the turkey while you add the coals to the sides.) Cook turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 2 to 3 hours. Remove from heat, and let rest 15 - 20 minutes before carving.


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