Honey Basted Turkey

Grilling a whole turkey in pieces is smarter than roasting it whole. Each cut gets direct heat and finishes at the right time instead of drying out the breast while waiting for the thighs to catch up. This recipe breaks a 6-pound turkey into individual parts and grills them in two waves.

The marinade is an Asian-inspired blend of soy sauce, honey, oil, ginger, dry mustard, and garlic. Two hours in the fridge lets the soy and ginger penetrate the meat, and the honey caramelizes into a sticky, lacquered skin on the grill.

Drumsticks, thighs, and breast pieces go on first since they’re thicker and need more time. Wings and back pieces join 30 minutes later. The final basting with reserved marinade goes on in the last 20 minutes for that glossy, golden finish.

Kitchen Tips

• Start the thicker pieces first and add smaller pieces later. This staggered approach means everything finishes at the same time.
• Grill 6-8 inches above medium-hot coals. Too close and the honey burns before the turkey cooks through.
• Turn the pieces occasionally but don’t flip constantly. Let them develop color on each side before moving.
• Turkey is done when the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer. Don’t guess with poultry.

Variations

• Add a tablespoon of sriracha or chili paste to the marinade for a spicy honey-ginger glaze.
• Use this marinade on chicken pieces for a smaller, faster weeknight version.
• Swap dry mustard for whole grain mustard for a more textured, pungent flavor in the baste.