This year there’s no need to juggle oven space if you grill the Thanksgiving turkey! It’s a surprisingly easy way to prepare the holiday centerpiece and keep the kitchen (relatively) calm on the big day. Watch the grill temperature carefully since the outside temperature can impact the grill.


  • 1 (14-pound) turkey, neck and giblets removed
  • 1 tablespoon coarse sea salt
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground black pepper
  • 5 cups low-sodium chicken broth or homemade turkey broth, divided
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour

Prepare a grill for high heat cooking, allowing grill temperature to reach 500°F.   Pat turkey dry inside and out with paper towels. In a small bowl, combine salt, chili powder and pepper. Loosen skin over turkey breast meat with your fingers and work a little of the salt mixture under the skin and over the meat, smooth skin back in place. Sprinkle remaining mixture over skin and in turkey cavity. Tie legs together with kitchen twine and tuck wings under body. Place on a rack set in a large roasting pan.

Prepare the grill for indirect cooking by turning off one of the burners or by arranging hot coals on one side of the grill. Place turkey in the roasting pan over the burner that is off and turn remaining burners to medium (keeping grill temperature at 350° to 375°F). If using a charcoal grill, replenish coals as necessary to maintain a steady temperature. Cover the grill and cook turkey, adding 1 1/2 cups of the broth to the roasting pan after 1 hour and again after 2 hours, for 2 3/4 to 3 1/4 hours total, or until an instant-read thermometer inserted into thickest part of thigh, without touching bone, reads 165°F (about 13 minutes per pound). Transfer turkey to a carving board and let rest for 30 minutes before carving (while preparing gravy). Visit wholefoodsmarket for full recipe.

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