Grilled Turkey

Nov 21, 2011






1 turkey, defrosted

3 tablespoon olive oil

Salt, Garlic powder, poultry seasoning, and pepper


Configure grill for indirect cooking if possible.  This is a good time to have an instant read digital thermometer like we always talk about.

Remove inner parts and discard or use for other purposes. Rinse the bird inside and out and pat dry. Season the body cavity. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with seasonings. Arrange turkey breast side up, on cooking grate. Place lid on grill.

Cook 11 to 13 minutes per pound at 300 degrees/ 25 minutes per pound at 190 degrees or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.

Method for the Charcoal Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the lump charcoal and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the charcoal so that more of it can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add if needed at the end of each hour to maintain the heat.

Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position the pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium or until temperature gauge is a steady 375.

Note:  Stuffing the turkey will add at least an hour to cook time.