Turkey On Gas Grill Recipe: Smoky Char With Herbed Butter Baste

This gas grill method delivers smoky char and juicy turkey without the oven. The herbed butter baste infuses every bite with rich, aromatic flavor.

I developed this technique after years of testing, ensuring perfect doneness and that signature grill taste. Precise heat control and timing are key to success.

Ingredients for Turkey on Gas Grill

Pantry staples and fresh herbs create that signature smoky, juicy turkey on your grill.

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The turkey breast is the star here. Boneless, skin-on stays juicier on the grill than bone-in—look for 3-4 lbs at your butcher or Whole Foods. The skin crisps up beautifully and locks in moisture. For the herbs, fresh is non-negotiable—dried won’t give you that vibrant, aromatic baste. I grab mine from Trader Joe’s; their rosemary and thyme are consistently fresh and fragrant.

No fresh herbs? Dried at one-third the amount works in a pinch, but the flavor won’t be as bright. Vegetable oil can stand in for olive oil if that’s what you’ve got. Out of Dijon? Whole-grain mustard adds a nice texture. The wood chips are optional but highly recommended—hickory works too if you can’t find apple. For a gas grill, use a smoker box or foil pouch for the chips.

The herbed butter can be made 1 day ahead—store it in the fridge until ready to use. Leftovers? Slice and serve cold, or repurpose into sandwiches. Grilled turkey keeps 3-4 days in the fridge, or freeze for up to 3 months if properly wrapped.

Step-by-Step Instructions for Turkey on Gas Grill

Here’s the method. Straightforward, tested, works every time.

Step 1: Prep the Turkey and Herbed Butter

Pat the 3 lb Whole Turkey Breast dry with paper towels and season all over with 1 tsp Kosher Salt and 1 tsp Black Pepper. Let it sit at room temperature for 30 minutes while you prepare the baste.

In a small bowl, mix the 0.5 cup Unsalted Butter with 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, 1 tbsp Fresh Sage, 4 cloves Garlic Cloves, 1 tbsp Lemon Juice, and 1 tbsp Dijon Mustard until fully combined. This aromatic butter will baste the turkey as it grills.

Step 2: Prepare the Grill for Indirect Heat

Soak the 1 cup Apple Wood Chips in water for 30 minutes, then drain. Fill a smoker box or foil pouch with the wood chips and place it over one burner of your gas grill. Preheat the grill to 375°F with all burners on.

Once preheated, turn off one burner to create an indirect heat zone. Brush the grates with 1 tbsp Olive Oil to prevent sticking. The wood chips should begin to smoke, infusing the turkey with a subtle applewood flavor as it cooks.

Step 3: Grill the Turkey with Indirect Heat

Place the turkey breast skin-side up on the grill over the indirect heat side. Close the lid and cook for 45 minutes. Baste the turkey with the herbed butter every 15 minutes to keep it moist and add layers of flavor.

After 45 minutes, flip the turkey and continue cooking for another 30-45 minutes, basting occasionally. The turkey is done when an instant-read thermometer inserted into the thickest part reads 165°F.

Step 4: Rest and Slice

Transfer the turkey to a cutting board and brush with the remaining herbed butter. Tent loosely with foil and let it rest for 15 minutes—this allows the juices to redistribute for moist, flavorful meat.

Slice the turkey against the grain into ½-inch thick pieces. The skin should be golden and slightly charred from the grill, while the meat stays tender and juicy. Serve immediately with any remaining butter drizzled on top.

Storing and Reheating This Dish

Refrigerator Storage

Once cooled, transfer leftovers to airtight containers with a paper towel to absorb excess moisture. Store at 40°F or below for up to 4 days. The herbed butter flavor deepens overnight, making leftovers just as delicious. ❄️

Freezer Storage

For longer storage, wrap slices tightly in plastic wrap and place in a gallon freezer bag. Squeeze out all air before sealing. This method keeps the meat fresh for 3 months without freezer burn.

Stovetop Reheating

Add sliced turkey to a skillet with 2 tbsp Olive Oil over medium-low heat. Cover and warm for 5-7 minutes, turning once. Add a splash of water or broth to prevent drying out.

Oven Reheating

Preheat your oven to 325°F and place turkey slices on a baking sheet. Brush with remaining herbed butter and cover with foil. Heat for 10-12 minutes until warmed through. This method preserves moisture best. 🔥

Microwave Reheating

For quick meals, arrange slices on a microwave-safe plate with a damp paper towel. Heat on 50% power for 1-2 minutes, checking and turning halfway. This prevents rubbery texture.

Pro Tip

I always save extra herbed butter to drizzle over reheated turkey—it revives the flavor beautifully. Honestly, it tastes almost as good as fresh off the grill.