• 1 (12 pound) whole turkey
    • 1 tablespoon vegetable oil
    • 1 teaspoon Italian seasoning, or more to taste
    • salt and ground black pepper to taste


Prepare the outdoor grill for cooking at indirect medium-high heat, ensuring an even and consistent temperature for optimal grilling.

Begin by removing and disposing of the giblets from the turkey. Thoroughly rinse the turkey and then pat it dry with paper towels. Adjust the wings to securely hold the neck skin in place and tuck the legs back into a folded position to promote even roasting.

Using a basting brush, apply a coat of oil to the turkey and then generously season the inside and outside with Italian seasoning, salt, and pepper. Place the turkey, breast-side up, on a turkey rack inside a large roasting pan to facilitate even cooking and capture flavorful drippings.

Position the roasting pan over the indirect heat on the preheated grill and allow the turkey to grill until the internal thigh temperature reaches 180 degrees F (85 degrees C). This may take approximately 2 to 3 hours, but carefully monitoring the temperature is essential.

Once the turkey is thoroughly grilled, remove it from the grill and allow it to rest for 15 minutes before carving. This resting period allows the juices to redistribute, resulting in a juicy and flavorful turkey ready to be served.

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