Grilled Turkey!

Chef Scott from HEB stops by to show us how to grill a turkey!

To make a brick grilled turkey you will need the following items, available at H-E-B! 


  • Gas or charcoal grill
  • 2 bricks or pavers
  • 1 roll extra wide aluminum foil
  • Heat resistant gloves
  • Kitchen shears or a knife
  • Plastic cutting board
  • Meat thermometer
  • Basting brush
  • Tongs
  • 10-12lb fresh turkey
  • Salt or black pepper
  • Olive oil
  • Cooking spray or a damp towel 


  • Preheat the grill to 350 degrees F. Then, wrap two bricks in aluminum foil and place on the center of the heated grill and close the lid. 
  • Prepare the turkey- place the cleaned turkey chest down on the cutting board. Use the kitchen shears or a knife to butterfly the turkey, cutting straight down the side of the ribs. Use your hands to flatten the turkey (you will hear the popping of the joints). Next, cut off the tips of each wing. Then, use your hands to break the front sternum and flatten-this helps the bird cook evenly. (Tip: you can use the turkey backbone for soups and stocks.)
  • Season the bird- Flip the bird on its back and season with approximately 5 Tbsp. of salt and pepper. Add the olive oil to the turkey breast and massage into skin-this will ensure the bird doesn't stick to the grill. 
  • Cook the turkey- Use gloves to slide the heated bricks over to the cool side of the grill. Next, oil the grill with cooking spray or a damp towel. Place the turkey (breast side down) onto the hot side of the grill. Use gloves to place the aluminum foiled bricks over the turkey. This will provide weight and help heat the turkey. Close the lid and cook for 10 minutes. After 10 minutes, use gloves to remove the bricks from the turkey and set aside on grill. Use tongs to flip the bird on the opposite side, and then place the bricks back on top and cook another 10 minutes with the lid closed. 
  • Finish cooking the bird using indirect heat- Use gloves to remove the bricks and set aside. Slide the turkey to the cooler side of the grill and turn the heat to low. Close the lid and cook the bird for another 11-14 minutes per pound. The grill will act like an oven using indirect heat to finish cooking the turkey.
  • Check the temperature-Use gloves to open the grill lid and check the turkey's temperature; it should read 165°F. When fully cooked, remove the turkey from the grill and add a pinch of salt and pepper.
  • Tent and let turkey rest- then the turkey with foil and let it rest for 20 minutes so the juices redistribute before carving! 
  • For more information you can click here to visit the HEB Website!