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15 minutes
120 minutes
150 minutes
- 1 (12 pound) whole turkey
- 1 teaspoon Italian seasoning, or more to taste
- Heat up the outdoor grill for medium-high indirect cooking.
- Remove and discard the giblets from the turkey. Rinse the turkey thoroughly and pat dry. Turn the wings back to secure the neck skin and tuck the legs back into position.
- Coat turkey with oil and generously season inside and outside with Italian seasoning, salt, and pepper. Position turkey breast-side up on a metal grate in a large roasting pan.
- Position the roasting pan over indirect heat on the grill that has been preheated. Grill until the internal thigh temperature reaches 180 degrees F (85 degrees C), which will take about 2 to 3 hours.
- Take the turkey off the grill and allow it to rest for 15 minutes before slicing.
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