Grilled Turkey Gas Grill Recipe: Smoky Char With Herb Butter Finish

My first whiff of hickory smoke at a family cookout opened my eyes to the power of grilling. This method brings that smoky char to turkey with a herb butter finish that elevates every bite.

Using a gas grill, you’ll achieve juicy meat and crispy skin in under 2 hours. The herb butter adds a French-inspired touch to this backyard classic.

Ingredients for Grilled Turkey Gas Grill

Pantry raid plus a turkey. That’s all you need for smoky, herby perfection on the grill.

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The turkey is the star here. Fresh is ideal (look for one without added solutions), but thawed frozen works too—just pat it very dry before seasoning. For the herb butter, I grab my fresh herbs from Whole Foods or the farmers market. Their rosemary and thyme have way more fragrance than the sad bunches at regular grocery stores. The butter needs to be softened, not melted—leave it out for an hour or microwave in 5-second bursts.

No fresh herbs? Dried work at one-third the amount—just rehydrate them in a little warm water first. Short on time? Skip the lemon zest, but don’t skip the garlic. The wood chips are non-negotiable for that smoky char (hickory is classic, but apple or cherry wood adds a nice sweetness). No wood chips? Smoked paprika in the butter gets you 70% of the way there.

Herb butter keeps wrapped in the fridge for 5 days or freezes for 3 months. Turkey leftovers? Carve and store in airtight containers—they’re great for sandwiches or tacos all week. The wood chips can be reused once if they’re still damp.

Step-by-Step Instructions for Grilled Turkey on a Gas Grill

Here is the method I use to achieve juicy, smoky turkey with crispy skin on my gas grill.

Step 1: Prepare the Herb Butter and Season the Turkey

In a bowl, combine the softened 1 cup unsalted butter with the 2 tbsp fresh rosemary, 2 tbsp fresh thyme, 1 tbsp fresh sage, 4 cloves minced garlic cloves, and the zest from the 1 whole lemon. Mix until the herbs are evenly distributed throughout the butter.

Pat the 12 lb whole turkey completely dry with paper towels. This step is crucial for achieving crispy skin. Season the cavity and the outside of the turkey with 1 tsp onion powder, 1 tsp dried oregano, 2 tbsp kosher salt, and 1 tbsp black pepper. Rub the herb butter under the skin of the breast and thighs, then rub the remaining butter all over the outside of the turkey.

Step 2: Prep the Grill for Indirect Heat

Soak the 1 cup hickory wood chips in water for at least 30 minutes. Drain them just before use. Preheat your gas grill to 325°F, turning on all burners. Once hot, turn off the burners on one side of the grill to create an indirect heat zone.

Place the wood chips in a smoker box or wrap them in heavy-duty aluminum foil with holes poked in the top. Position this directly over a burner that is turned on to medium heat. You want the wood chips to smolder and produce smoke, not burn up quickly.

Step 3: Grill the Turkey to Perfection

Place the turkey on the grill grate over the indirect heat side, breast-side up. Rub the outside of the turkey with the 2 tbsp olive oil to help the skin crisp up. Close the lid and maintain the grill temperature at 325°F throughout cooking.

Cook the turkey for approximately 2.5 to 3 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F. Rotate the turkey 180 degrees halfway through cooking for even browning. If the skin starts to get too dark, tent the turkey loosely with aluminum foil.

Step 4: Rest and Carve

Once the turkey reaches the correct internal temperature, carefully remove it from the grill and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.

Carve the turkey and serve with the pan juices drizzled over the top. The meat should be tender and juicy with a beautifully browned, crispy skin that has absorbed the smoky flavor from the grill.

Regional Styles of This Recipe

Texas Style

In the Lone Star State, we keep it simple but bold. I rub the turkey with a mix of kosher salt, black pepper, and onion powder—no herbs. The focus is on the smoke from mesquite wood chips, which gives a stronger, earthier flavor than hickory. Cook it low and slow at 275°F for a deeper smoke penetration. 🌶️

Carolina Influence

Over in the Carolinas, vinegar-based flavors shine. I add ½ cup apple cider vinegar and 1 tbsp brown sugar to the herb butter for a tangy-sweet glaze. Use pecan wood chips for a milder, nutty smoke that pairs perfectly with this regional twist.

Cajun Kick

For a Louisiana flair, I mix 1 tbsp smoked paprika, 1 tsp cayenne, and 1 tsp garlic powder into the butter. The heat from the spices balances the richness of the turkey. I also toss in a few bay leaves into the cavity for extra aroma.

Pacific Northwest

Out west, we love our fresh herbs and citrus. I double the fresh rosemary and thyme in the butter and add orange zest alongside the lemon. Alder wood chips provide a light, slightly sweet smoke that complements the bright flavors. 🌿

Midwest Classic

The heartland keeps it traditional. I stick to the original herb butter but add 1 tsp dried sage to the mix for that classic Thanksgiving taste. Cherry wood chips give a subtle, fruity smoke that’s a crowd-pleaser at any backyard gathering.