Charcoal Grilled Turkey Half
Smoky, succulent, and bursting with flavor, this Charcoal Grilled Turkey Half is a show-stopping centerpiece for any backyard barbecue or holiday feast. Perfectly marinated in a zesty blend of olive oil, fresh garlic, lemon juice, and aromatic rosemary, this recipe infuses every bite with mouthwatering seasoning while the smoky essence of charcoal elevates the turkey to gourmet levels. Cooked using a two-zone grilling method, the turkey remains tender and juicy with a crispy, golden skin that practically crackles with flavor. For an extra layer of depth, toss in wood chips to enhance the smoke. With a hands-on prep time of just 20 minutes and a finish that delivers restaurant-quality results, this easy-to-follow recipe is ideal for gatherings or intimate family dinners. Pair it with roasted potatoes or grilled vegetables for a meal that’s as impressive as it is satisfying.
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Recipe Information
Ingredients
- 1 piece Turkey half (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 cloves Fresh garlic cloves (minced)
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh rosemary (chopped)
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Sea salt
- 3 pounds Charcoal briquettes
- 1 cup Wood chips (optional, for added smoke flavor)
Instructions
Rinse the turkey half under cold water and pat it dry with paper towels. Place it on a large baking dish, skin-side up.
In a small bowl, whisk together olive oil, minced garlic, lemon juice, rosemary, paprika, black pepper, and sea salt.
Rub the marinade all over the turkey, ensuring even coverage, particularly under the skin for maximum flavor. Cover the baking dish and refrigerate for at least 2 hours or overnight for best results.
Prepare the charcoal grill by arranging charcoal briquettes into a two-zone fire setup: hot direct heat on one side and cooler indirect heat on the other.
Preheat the grill for 20–30 minutes until the coals are covered in a light layer of gray ash. If using wood chips, soak them in water for 30 minutes, then sprinkle them over the coals just before grilling.
Place the turkey half, skin-side up, on the cooler indirect heat zone of the grill. Cover the grill and cook for about 90 minutes, keeping the temperature steady at 325°F to 350°F.
Flip the turkey halfway through cooking to ensure even doneness. Insert a meat thermometer into the thickest part of the turkey (not touching bone). The turkey is done when it reaches an internal temperature of 165°F.
Move the turkey to the direct heat zone for the last 5–10 minutes of cooking to crisp up the skin. Watch closely to avoid burning.
Once cooked, remove the turkey from the grill and let it rest for 15 minutes before carving. This allows the juices to redistribute for a moist result.
Carve and serve the grilled turkey half with your favorite sides, such as grilled vegetables or roasted potatoes.
Nutrition Facts
Calories |
3817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 3731 mg | 162% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 461.5 g | 923% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4965 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
