If you’re looking for a show-stopping centerpiece that’s bursting with flavor and perfect for any occasion, this Grilled Herb-Butter Turkey Recipe is an absolute winner. I love this recipe because it combines juicy, tender turkey with the smoky char from the grill, all infused with a fragrant herb-butter that keeps every bite rich and delicious. Stick with me, and you’ll find it surprisingly easy to nail this recipe, even if you’ve never grilled a whole bird before!
Why You’ll Love This Recipe
- Flavor-Packed: The fresh herb butter seeps into the turkey for unforgettable savory goodness.
- Perfectly Grilled: The initial sear on the grill adds a smoky char that brings the whole bird to life.
- Juicy & Tender: Basting with turkey stock and herb butter keeps the meat moist throughout the long cook.
- Impressively Simple: No fancy equipment, just a grill and some fresh ingredients you probably already love.
Ingredients You’ll Need
These ingredients work together perfectly to create a turkey that’s fragrant, juicy, and delightfully smoky. When buying your turkey, I recommend choosing a fresh or thawed whole bird for the best grilling experience.
- Whole Turkey: A 12-pound turkey is ideal for a medium-sized gathering and fits nicely on most grills.
- Extra-Virgin Olive Oil: Rubbing oil on the skin helps crisp it up and prevents sticking on the grill.
- Kosher Salt: Enhances flavor and helps the skin develop a beautiful crust.
- Freshly Ground Black Pepper: Adds just the right amount of spice to balance the herbs.
- Unsalted Butter: Melted to combine with herbs and garlic, this keeps the turkey moist and flavorful.
- Garlic: Grated or minced for a punch of savory richness.
- Lemon Zest and Juice: Brightens the herb butter with subtle citrus notes that cut through the richness.
- Fresh Herbs (Parsley, Rosemary, Sage, Thyme): These are the stars of the herb butter, infusing the turkey with that classic aromatic flavor.
- Low-Sodium Turkey Stock: Used for basting and adds moisture without overpowering the natural turkey taste.
- Optional Garnishes: Sprigs of thyme and grilled lemon halves for an elegant serving touch.
Variations
One of the best things about this grilled herb-butter turkey recipe is how flexible it is. I like to tweak the herbs depending on the season or my mood — you can easily personalize it to your taste.
- Herb Substitutions: When I first made this in winter, I swapped fresh rosemary for thyme and added a touch of sage for warmer, woodsy notes—it was fantastic.
- Spicy Twist: Adding a pinch of smoked paprika or cayenne to the herb butter brings a gentle kick without overpowering the delicate flavors.
- Butter Alternatives: For dairy-free options, try using olive oil infused with garlic and herbs instead of butter; it still delivers richness and depth.
How to Make Grilled Herb-Butter Turkey Recipe
Step 1: Prep Your Grill and Turkey
Start by preheating your grill to 400°F. While it heats up, rub the entire turkey with extra-virgin olive oil—this helps the skin brown beautifully and prevents sticking. Don’t forget to season generously all over with kosher salt and freshly ground black pepper. This simple step is crucial for bringing out the natural flavors of the turkey and building that perfect crust.
Step 2: Whip Up the Herb-Butter Mixture
While the grill preheats, melt the butter in a small pot over medium-high heat. Once melted, stir in the garlic, lemon zest and juice, plus the freshly chopped parsley, rosemary, sage, and thyme. This fragrant, golden herb butter will be what takes your turkey from good to legendary. Set it aside but keep it warm if you can.
Step 3: Sear the Turkey on the Grill
Place the turkey breast side down directly on the grill grates. Let it cook for 5 to 10 minutes until you see those gorgeous char marks, which lock in flavor and add that irresistible smoky note. Then, using large tongs, carefully flip the turkey and grill the other side for another 5 to 10 minutes for an even sear.
Step 4: Roast with Stock and Herb Butter
Transfer the seared turkey to a large aluminum roasting pan. Pour in the low-sodium turkey stock—this helps create a steamy environment inside the grill, so the meat stays moist. Brush the turkey generously with the herb butter you prepared earlier. This step is where patience pays off because you’ll be basting it regularly.
Step 5: Grill Low and Slow
Place the pan with turkey back on the grill and close the lid. Grill the bird for about 2 hours and 30 minutes, basting with herb butter every 30 minutes. You’ll want to keep checking the temperature with an instant-read thermometer; once it hits 165°F in the thickest part, your turkey is ready. Trust me, this slow cook melds all the flavors beautifully and keeps the turkey supremely juicy.
Step 6: Rest and Serve
Patience is key here — let the turkey rest for at least 30 minutes to allow the juices to redistribute. Then carve, garnish with fresh thyme sprigs and grilled lemon halves if you like, and serve to your eagerly waiting guests. Watching everyone go crazy for this vibrant grilled turkey is such a joyful moment!
Pro Tips for Making Grilled Herb-Butter Turkey Recipe
- Use a Reliable Thermometer: I swear by my instant-read thermometer to avoid overcooking and drying out the turkey.
- Don’t Skip the Sear: Searing both sides before slow grilling locks in juices and gives the skin that irresistible grilled flavor.
- Keep the Lid Closed: Resist the urge to peek too often—each time you open the grill you lose heat and smoke and lengthen your cook time.
- Baste Every 30 Minutes: This keeps the meat moist and lets the herb butter soak in slowly for rich flavor throughout.
How to Serve Grilled Herb-Butter Turkey Recipe
Garnishes
Personally, I love garnishing with fresh thyme sprigs and grilled lemon halves. The thyme adds a pop of green freshness, and squeezing the grilled lemon juice over the slices right before serving brightens up the rich, buttery flavors beautifully.
Side Dishes
My go-to sides are creamy mashed potatoes, a crisp green salad with vinaigrette, and roasted root vegetables. The creaminess and freshness balance the smoky, herbaceous turkey perfectly, turning your meal into a vibrant celebration of flavors.
Creative Ways to Present
For special occasions, I like to serve the turkey carved and fanned out on a large wooden board, sprinkled with chopped herbs and dotted with grilled lemon wedges for color. Adding whole sprigs of fresh thyme and rosemary around the platter always makes it feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
After your feast, wrap leftover slices tightly in foil or plastic wrap and store in an airtight container in the fridge. I find that slicing the turkey before refrigeration makes reheating much faster and lets the flavors meld even more overnight.
Freezing
If you want to freeze, portion the leftover turkey and wrap each portion in plastic wrap and foil to avoid freezer burn. It freezes wonderfully for up to 3 months and stays moist if thawed slowly in the fridge overnight.
Reheating
To reheat, gently warm leftovers in a covered baking dish at 325°F, brushing occasionally with a little extra herb butter or turkey stock to keep it juicy. Avoid microwave reheating if you can—it tends to dry out the meat fast.
FAQs
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Can I use this recipe for a smaller or larger turkey?
Absolutely! For smaller birds, reduce the grilling and roasting time accordingly—typically about 15 minutes per pound. For larger turkeys, increase cook time but always rely on an instant-read thermometer for doneness rather than guessing.
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Do I need a charcoal or gas grill to make this recipe?
You can make this on either. I personally use a gas grill for temperature control but a charcoal grill adds extra smoky flavor if you prefer. Just monitor heat closely to avoid flare-ups.
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Is it okay to brine the turkey before using this recipe?
While not required, brining can add an extra layer of moisture and seasoning. Just be sure to reduce the salt in the seasoning and adjust cooking time if the bird is very wet.
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How do I know when the turkey is done?
The best way is an instant-read thermometer registering 165°F in the thickest part of the breast or thigh. Avoid relying solely on timing—it ensures the juiciest meat without overcooking.
Final Thoughts
I absolutely love how this Grilled Herb-Butter Turkey Recipe turns out every single time—juicy, flavorful, and with that beautiful grilled aroma that fills the air and makes your kitchen smell like a dream. When I first tried this, I was amazed at how simple it was to pull off without sacrificing any of that wow factor. If you’re looking for a way to wow your family and friends with something special that still feels approachable, this recipe is it. Give it a try, and I’m confident you’ll keep coming back to it for every celebration!
Print
Grilled Herb-Butter Turkey Recipe
- Prep Time: 20 mins
- Cook Time: 3 hrs 10 mins
- Total Time: 3 hrs 30 mins
- Yield: 8 – 10 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Turkey Recipe features a whole 12-pound turkey expertly seasoned and cooked over a charcoal or gas grill for a wonderfully smoky and charred flavor. Infused with a luscious herb butter made from fresh garlic, lemon, and a medley of garden herbs, the turkey is first seared for perfect grill marks, then roasted indirectly on the grill while basted with the flavorful butter, resulting in a juicy, aromatic centerpiece ideal for festive gatherings.
Ingredients
Turkey
- 1 (12-lb.) whole turkey
- Extra-virgin olive oil, for rubbing
- Kosher salt
- Freshly ground black pepper
Herb Butter
- 1 cup (2 sticks) unsalted butter
- 10 cloves garlic, grated or minced
- Zest and juice of 1 medium lemon
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. chopped fresh thyme
Additional
- 2 cups low-sodium turkey stock
- Sprigs thyme and grilled lemon halves, for serving (optional)
Instructions
- Preheat and Season: Preheat your grill to 400°F. Rub the outside of the turkey with extra-virgin olive oil, then season liberally on all sides with kosher salt and freshly ground black pepper to enhance flavor and help the skin crisp.
- Make Herb Butter: In a small pot over medium-high heat, melt the unsalted butter. Stir in grated garlic, lemon zest and lemon juice, chopped parsley, rosemary, sage, and thyme until all ingredients are well combined. Remove from heat and set aside to allow the flavors to infuse.
- Initial Grilling for Char Marks: Place the turkey breast-side down directly on the hot grill grates. Grill until char marks form, approximately 5 to 10 minutes. Using large tongs, carefully flip the turkey to the other side and grill until that side also develops char marks, another 5 to 10 minutes.
- Transfer to Roasting Setup: Carefully transfer the turkey to a large aluminum roasting pan. Pour in 2 cups of low-sodium turkey stock around the turkey to keep it moist during the grilling process. Brush the turkey all over with the prepared herb butter to enhance flavor and moisture retention.
- Roast on Grill: Place the pan with the turkey back onto the grill and close the lid. Allow the turkey to roast on the grill, basting every 30 minutes with the reserved herb butter to keep the meat juicy and richly flavored. Continue roasting until an instant-read thermometer inserted into the thickest part of the turkey registers 165°F, about 2 hours and 30 minutes.
- Rest and Serve: Remove the turkey from the grill and let it rest for 30 minutes before carving. This resting period helps redistribute the juices for maximum moisture. Arrange the turkey on a platter, garnish with sprigs of thyme and grilled lemon halves if desired, and serve.
Notes
- Use a reliable instant-read thermometer for accurate internal temperature to ensure food safety and juiciness.
- Maintaining consistent grill temperature around 400°F is crucial for even cooking.
- Basting with herb butter regularly keeps the turkey moist and flavorful.
- Letting the turkey rest after cooking allows juices to redistribute, preventing dryness.
- Grilled lemon halves add a vibrant, smoky citrus aroma when served alongside.
- Adjust seasoning and herbs to personal taste—fresh herbs bring the best flavor.
- If using a gas grill, set up for indirect grilling; for charcoal, bank coals on one side to avoid direct heat.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey)
- Calories: 390
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 115 mg
