Introduction

Roasting a turkey to perfection is a holiday tradition that never goes out of style. This recipe guides you through preparing a flavorful, juicy Christmas turkey with a crisp, golden skin using either a charcoal or gas grill. Impress your guests with this simple yet impressive centerpiece.

A whole roasted turkey is placed on a light wooden cutting board with a glossy, deep golden brown skin that looks crispy and well-cooked. One side of the breast is cut thinly into a few slices showing the inside, which is white and tender with a slightly moist texture. The wings and drumsticks have a darker brown skin, indicating a well-roasted surface. A woman's hand is holding a carving knife, positioned near the turkey ready to cut more slices. Next to the turkey on the board, there is a two-pronged fork with a wooden handle resting gently. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy
Kosher salt and pepper
1 teaspoon baking powder
1 tablespoon vegetable oil
Large disposable aluminum roasting pan (if using charcoal) or 2 disposable aluminum pie plates (if using gas)

Instructions

Step 1: Place the turkey breast side down on your work surface. Make two 2-inch incisions below each thigh and breast along the back (four incisions total). Carefully separate the skin from the thighs and breast using your fingers or the handle of a wooden spoon. Rub 4 teaspoons salt evenly inside the cavity, 1 tablespoon salt under the skin of each breast, and 1 teaspoon salt under the skin of each leg.
Step 2: In a small bowl, combine 1 teaspoon salt, 1 teaspoon pepper, and the baking powder. Pat the turkey dry with paper towels and sprinkle the baking powder mixture evenly all over the surface. Rub it in well to coat the entire bird. Wrap the turkey tightly with plastic wrap and refrigerate for 24 to 48 hours.
Step 3: Remove the turkey from the refrigerator and discard the plastic wrap. Tuck the wings underneath the bird. Rub the vegetable oil evenly over the entire surface.
Step 4: If using a charcoal grill: Open the bottom vent halfway and place a disposable pan filled with 3 cups water in the grill center. Arrange 1 1/2 quarts of unlit charcoal briquettes on either side of the pan (3 quarts total). Light a chimney starter two-thirds full of charcoal briquettes (4 quarts). When the top coals are partially covered with ash, pour 2 quarts of lit coals on top of each pile of unlit briquettes. Set the cooking grate in place, cover, and open the lid vent halfway. Heat the grill until hot, about 5 minutes.
If using a gas grill: Place two disposable pie plates with 2 cups water in each directly on one burner. Turn all burners on high, cover, and heat the grill until hot, about 15 minutes. Turn the primary burner (opposite the pie plates) to medium and turn off the other burners. Adjust the primary burner to maintain a grill temperature of 325°F (163°C).
Step 5: Clean and oil the cooking grate. Place the turkey breast side up in the center of the charcoal grill or on the cooler side of the gas grill, ensuring it sits above the disposable pans and not directly over the flame. Cover the grill, keeping the vents over the turkey open on a charcoal grill. Cook until the breast reaches 160°F and the thighs/drumsticks reach 175°F, about 2 1/2 to 3 hours. If using a gas grill, rotate the turkey after 1 1/4 hours for even cooking.
Step 6: Transfer the turkey to a carving board and let it rest uncovered before carving. This helps the juices redistribute for a tender and moist result.

Tips & Variations

Using baking powder beneath the skin helps achieve extra crispy skin without drying out the meat.
For added flavor, stuff the cavity with aromatic herbs like rosemary, thyme, and garlic before cooking.
If you don’t have a grill, this turkey can also be roasted in a conventional oven at 325°F (163°C) following similar timing guidelines.

Storage

Store leftover turkey in airtight containers in the refrigerator for up to 4 days. To reheat, warm gently in a low oven or microwave covered with a damp paper towel to keep moist. For longer storage, freeze cooked turkey for up to 3 months.

How to Serve

A whole roasted turkey with shiny, golden-brown skin rests on a light wooden cutting board. The turkey is partially sliced on one side, showing several thick, juicy white meat pieces with a slight crust on the edges. Two sprigs of fresh green herbs lie on the cutting board near the turkey. A woman's hand is holding a carving knife slicing through the turkey, while the other woman's hand holds a large carving fork steady. In the blurred background, two small white bowls contain red cranberry sauce and light brown gravy. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the turkey ahead of time?

Yes, the dry brine with salt, pepper, and baking powder can be applied up to 48 hours before cooking, which helps enhance flavor and texture.

How do I know when the turkey is fully cooked?

Use a meat thermometer to check that the breast reaches 160°F and the thighs 175°F. This ensures the turkey is safe to eat and perfectly juicy.

Perfectly Roasted Christmas Turkey Recipe

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This recipe guides you through preparing a perfectly roasted Christmas turkey with a flavorful dry brine and expertly cooked on a grill, ensuring juicy meat and crisp skin. The turkey is seasoned with salt, pepper, and baking powder, then slowly cooked over indirect heat on either a charcoal or gas grill, resulting in a festive main dish ideal for holiday gatherings.

Author: Isabella
Prep Time: 15 minutes plus 24 to 48 hours refrigeration
Cook Time: 2 hours 30 minutes to 3 hours
Total Time: 2 days (including refrigeration) plus 3 hours cooking and resting
Yield: Serves 12 to 14 people 1x
Category: Main Course
Method: Grilling
Cuisine: American

Ingredients

Scale

Turkey and Seasoning

1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy
Kosher salt (4 teaspoons inside cavity, 1 tablespoon under skin of each breast, 1 teaspoon under skin of each leg, plus 1 teaspoon for dry brine)
1 teaspoon ground black pepper
1 teaspoon baking powder
1 tablespoon vegetable oil

Equipment

Large disposable aluminum roasting pan (if using charcoal grill) or 2 disposable aluminum pie plates (if using gas grill)

Instructions

Prepare the Turkey: Place the turkey breast side down on a work surface. Make two 2-inch incisions below each thigh and breast along the back (total of 4 incisions). Carefully separate the skin from the thighs and breast using your fingers or the handle of a wooden spoon. Rub 4 teaspoons of salt evenly inside the cavity, 1 tablespoon of salt under the skin of each breast, and 1 teaspoon of salt under the skin of each leg.
Dry Brine the Turkey: In a small bowl, combine 1 teaspoon salt, 1 teaspoon pepper, and baking powder. Pat the turkey dry with paper towels and evenly sprinkle this baking powder mixture all over the turkey’s surface. Rub it in thoroughly to coat evenly. Wrap the turkey tightly with plastic wrap and refrigerate for 24 to 48 hours to enhance flavor and crisp the skin.
Prepare for Grilling: Remove the turkey from the refrigerator and unwrap it. Tuck the wings underneath the bird. Using your hands, rub the vegetable oil evenly over the entire surface of the turkey to promote browning and prevent sticking.
Set Up the Grill: For a charcoal grill, open the bottom vent halfway and place a disposable pan filled with 3 cups of water in the center of the grill. Arrange 1.5 quarts of unlit charcoal briquettes on either side of the pan (3 quarts total) in an even layer. Light a large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When the top coals are partially covered with ash, pour 2 quarts of lit coals on top of each pile of unlit coals. Set the cooking grate in place, cover the grill, and open the lid vent halfway. Heat until hot, about 5 minutes. For a gas grill, place 2 disposable pie plates each filled with 2 cups of water directly on one burner that will be off during cooking. Turn all burners to high, cover, and heat until hot, about 15 minutes. Then, turn the primary burner (opposite side burner from pie plates) to medium and turn off the other burners. Adjust to maintain a temperature of 325°F.
Cook the Turkey: Clean and oil the cooking grate. Place the turkey breast side up in the center of the grill or on the cooler side of the gas grill ensuring the turkey is over the disposable pans, not over direct flame. Cover the grill placing vents over the turkey if using charcoal. Cook until the breast reaches 160°F and the thighs/drumsticks reach 175°F, approximately 2.5 to 3 hours. Rotate the turkey after 1 1/4 hours if using a gas grill to ensure even cooking.
Rest the Turkey: Transfer the cooked turkey to a carving board and let it rest uncovered for about 20 to 30 minutes. This allows the juices to redistribute for moist and flavorful meat before carving.

Notes

Removing the skin carefully and seasoning beneath helps infuse deeper flavor and creates a crispy skin.
The baking powder in the dry brine helps to dry out the skin for extra crispiness during roasting.
Maintaining grill temperature at 325°F ensures even cooking without burning the skin.
Resting the turkey is important to keep the meat juicy and easy to carve.
Use a meat thermometer inserted into thickest parts of breast and thigh for accurate doneness.
The reserved neck and giblets can be used to make flavorful gravy or stock.

Keywords: Christmas turkey, roasted turkey, grilled turkey, holiday turkey, dry brine turkey, festive turkey recipe