Light one burner, put the turkey on the cool side

Yes, you can roast a whole turkey on a gas grill using indirect heat. It’s basically the same as using an oven, but you get a little smoke and a crispier skin if you’re smart about it.

The key is two‑zone heating. Turn on one or two burners on one side of the grill (left or right) and leave the other side completely off. Put the turkey in a sturdy roasting pan on the unlit side, lid down. Aim for 325‑350°F inside the grill. Use a probe thermometer – the breast should hit 155°F, dark meat 175°F. A drip pan under the bird catches fat and prevents flare‑ups. If you want smoky flavor, toss a handful of soaked wood chips in a smoker box or foil packet on the hot side.

Don’t keep opening the lid to peek. Every lift lets heat escape and turns your grill into a slow cooker. Check the temp once or twice max. Your grill is now a big, smoky oven – future you will thank present you for not tying up the indoor oven on Thanksgiving.