Grilled turkey and SABER Infrared Grill

Holiday Grilling: Grilled Turkey Recipe

You already have the best turkey brine recipe. Now you need to know how to grill that beautiful bird for the most flavorful, juicy grilled turkey.

Thanksgiving is hard on your oven. You have to bake pies, casseroles and rolls, and with a big turkey, also roasting in the oven, there’s just not a lot of extra room.

So take the turkey outside to your hot grill and bake an extra pie in its place in the oven!

Using a rotisserie kit on you grill, you can set the turkey so that it rotates smoothly and cooks evenly. It’s as easy as roasting, but it’s more convenient and tastes better. But, then again we’re biased to grilled turkey.

Turkey Brine

Here’s the secret to a juicy, flavorful Thanksgiving (or anytime!) turkey from our friends at Urban Bonfire.


  • Butter
  • 14-16 lb. Organic Turkey
  • Garlic
  • Rosemary
  • Basil
  • Thyme
  • Parsley
  • Lemon, halved
  • Salt and Pepper
  • Extra Virgin Olive Oil
  • Equipment: SABER® Grill, Rotisserie Kit, Instant Read Thermometer, cutting board, butcher twine, basting brush, chef knife, small bowl


  • If your turkey is brined: Remove turkey from brine 1 hour prior to grilling, pat dry. Prepare compound butter.
  • If your turkey is NOT brined: Remove the turkey from the refrigerator 1 hour prior to grilling. Remove the giblets and neck (usually found in the cavity). Rinse inside and out, and pat dry. Season with salt and pepper (inside and out).
  • Stuff the turkey’s cavity with a halved lemon, thyme, rosemary, parsley and garlic. Rub the entire turkey with olive oil.
  • Tie the tips of the bird’s wings with butcher’s twine (this prevents them from burning during the long rotisserie period). Tie the bird’s legs together to allow for even turning on the rotisserie bar and to keep lemons, herbs and garlic in the bird’s cavity during rotisserie movement.
  • Preheat grill to medium-high heat.
  • Set up the SABER® rotisserie attachment according to the manufacturer’s directions. Tighten the rotisserie forks tightly (using a fork as a leaver helps) on both ends of the bird.
  • Rotisserie the turkey for 3-4 hours (on medium-high heat), basting every hour with a mix of melted butter and chopped basil, parsley and garlic. If skin begins to get dark brown or crispy too early in the cooking process, reduce heat to medium-low.
  • Cook the turkey until an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°F (juices should run clear when the thermometer is removed).
  • Remove the turkey from the rotisserie, and put in a shallow dish to rest 1 hour, lightly covered with aluminum foil.
  • Carve the turkey and serve hot.

grilled turkey

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