How Long to Barbecue Turkey: Easy Guide for Juicy Results

Barbecuing Turkey: The Ultimate Guide for Perfect Results

Ready to take your turkey game to the next level? Barbecuing a turkey is a delicious way to infuse smoky flavor and keep your bird juicy. Whether you’re prepping for Thanksgiving, a summer cookout, or just want to try something new, this guide will walk you through exactly how long to barbecue a turkey, plus expert tips and tricks for success every time.

Why Barbecue Turkey?

Barbecuing turkey gives you that irresistible crispy skin and smoky taste that’s tough to achieve in the oven. Plus, it frees up your kitchen and adds a fun twist to your meal. With the right timing and temperature, you’ll get a moist, flavorful turkey that impresses everyone at the table.

How Long Does It Take to Barbecue a Turkey?

The cooking time for barbecuing a turkey depends on the size of the bird, the temperature of your grill, and whether you’re using indirect heat (recommended). Here’s a general guideline:

• At 325°F (163°C): Plan for about 11-13 minutes per pound if you’re barbecuing an unstuffed turkey.
• At 350°F (177°C): The time drops slightly to about 10-12 minutes per pound.

Example: For a 12-pound turkey cooked at 325°F, expect it to take around 2.5 to 3 hours.

Quick Reference Table

Turkey Weight	325°F Cook Time (Unstuffed)	350°F Cook Time (Unstuffed)
10 lbs	1 hr 50 min – 2 hr 10 min	1 hr 40 min – 2 hr
12 lbs	2 hr 10 min – 2 hr 36 min	2 hr – 2 hr 24 min
14 lbs	2 hr 34 min – 3 hr 2 min	2 hr 20 min – 2 hr 48 min
16 lbs	2 hr 56 min – 3 hr 28 min	2 hr 40 min – 3 hr 12 min

Step-by-Step: How to Barbecue a Turkey

1. Prep Your Turkey: Thaw your turkey completely if frozen. Remove giblets and pat dry with paper towels.
2. Season Generously: Rub with oil or butter and your favorite seasonings—think salt, pepper, herbs, and spices.
3. Set Up Your Grill: Use indirect heat for best results. For charcoal grills, bank coals to the sides; for gas grills, turn off burners under the turkey. Preheat to the desired temperature (325°F–350°F).
4. Add Wood Chips (Optional): For extra smoky flavor, toss soaked wood chips onto the coals or in a smoker box.
5. Place the Turkey: Position the turkey breast-side up on a roasting rack in a disposable pan. Set it over the cooler side of the grill.
6. Monitor Temperature: Close the lid and maintain consistent heat. Use a meat thermometer to track doneness.
7. Baste Occasionally: Every hour or so, baste with pan juices or melted butter for added moisture and flavor.
8. Check for Doneness: The turkey is ready when the thickest part of the thigh reaches 165°F (74°C).
9. Rest Before Carving: Let your turkey rest for at least 20–30 minutes before carving. This keeps it juicy!

Tips for Juicy Barbecue Turkey

• Avoid Stuffing: For food safety and even cooking, barbecue your turkey unstuffed. Cook stuffing separately.
• Tie the Legs: Truss or tie the legs together with kitchen twine for even cooking and better presentation.
• Add Moisture: Place a pan of water or broth under the grill grate to help keep the air moist inside your grill.
• Baste Smartly: Don’t open the lid too often—heat loss can increase cooking time. Baste quickly when needed.
• Use a Thermometer: Rely on an instant-read meat thermometer instead of just timing. Always check both thigh and breast temperatures.
• Tent with Foil: If the skin gets too dark before the turkey is done, loosely tent it with aluminum foil.

Barbecuing Whole vs. Spatchcocked Turkey

You can barbecue your turkey whole or spatchcock (butterfly) it by removing the backbone and flattening it out. Spatchcocking helps the bird cook more evenly and often reduces total cooking time by up to 30%!

Charcoal vs. Gas Grill: What’s Best?

• Charcoal Grill: Offers more smoky flavor but requires more attention to maintain temperature.
• Gas Grill: Easier temperature control, less smoky flavor unless you add wood chips.

Sizing Guide: How Much Turkey Per Person?

A good rule of thumb is 1 to 1.5 pounds per person. This allows for generous servings and leftovers.

Troubleshooting Common Barbecue Turkey Problems

• The Skin Is Burning: Shield it with foil and check your grill temperature—it may be too hot.
• The Meat Is Dry: Try brining your turkey before barbecuing or basting more frequently.
• The Turkey Isn’t Cooking Evenly: Rotate the pan or bird halfway through cooking for even heat exposure.

Frequently Asked Questions (FAQ)

Can I barbecue a frozen turkey?

No, always thaw your turkey completely before barbecuing for safe and even cooking.

Should I brine my turkey before barbecuing?

You don’t have to, but brining can help lock in moisture and add flavor. Try a simple saltwater brine overnight for best results.

How do I get crispy skin on my barbecued turkey?

PAT the skin dry before seasoning, rub with oil or butter, and cook uncovered for most of the time. Finish with high heat for the last few minutes if you want extra crispiness.

Can I stuff my barbecued turkey?

It’s not recommended. Stuffing slows down cooking and increases food safety risks. Bake stuffing separately in a casserole dish instead.

What wood chips are best for smoking turkey?

Mild woods like apple, cherry, or pecan are great choices. Avoid strong woods like mesquite which can overpower delicate turkey flavor.

The Bottom Line: Enjoy Your Barbecued Turkey!

If you follow these steps and keep an eye on your grill’s temperature, you’ll serve up a juicy, flavorful barbecued turkey every time. Remember: plan ahead, use a thermometer, and let your bird rest before carving. Happy grilling!