Charcoal-Grilled Butter-Basted Turkey Recipe

A smoky, juicy turkey that tastes like it came straight from a gourmet outdoor kitchen. Perfect for holidays, weekends, or anytime you want to impress without overcomplicating things.

⭐ Recipe Overview

⏲️ Prep Time: 2 hours
🔥 Cook Time: 1.5–3 hours
🍽️ Servings: 4–15 (depending on turkey size)

📝 Ingredients

• 1 whole turkey (5–15 lbs, fully thawed)

• 1–2 cups whipped butter (room temperature)

• 2 cups chicken broth

• 1–4 tbsp garlic powder (optional)

• 1 lb mixed vegetables (carrots, potatoes, broccoli, etc.) (optional)

👨‍🍳 Directions

1. Prepare the Butter Mix

• In a bowl, mix the whipped butter with garlic powder (if using).

• Set aside at room temperature so it spreads easily.

2. Prep the Turkey

• Remove giblets and any packaging from inside the cavity.

• Rinse the turkey under cold water and pat completely dry with paper towels.

• Coat the turkey generously with the garlic-butter mixture — get every surface, including under the skin if possible.

3. Set Up the Pan

• Place the turkey in a sturdy foil roasting pan.

• Add mixed vegetables around the bird if you want a full meal in one pan.

• Pour chicken broth into the bottom of the pan until it covers the base.

• Cover the whole pan tightly with foil.

4. Heat the Grill

• Ignite charcoal and arrange coals for indirect heat (coals on the sides, turkey in the middle).

• Maintain a grill temperature of 300–400°F.

5. Start Cooking

• Place the covered pan on the grill.

• Cook indirectly for 1 hour, letting the turkey steam and build flavor.

6. Uncover & Baste

• Remove foil after the first hour.

• Continue cooking over indirect heat.

• Every 15–30 minutes, baste the turkey with the juices that collect in the pan.

• If the pan dries out, add more chicken broth and lower the grill heat slightly.

7. Finish & Rest

• The turkey is ready when the breast reaches 160°F internal temperature.

• Remove from the grill and let rest 10 minutes before carving so the juices settle.

🍴 Serving Tip

Slice it thick, spoon some of the pan juices over the top, and serve with the roasted veggies from the pan. The smoky-charcoal flavor is unreal.

and connection to any gathering.