Thanksgiving Turkey on an Outdoor Grill

HOLIDAY OUTDOOR LIVINGgrilled turkey

You’ve had turkey from the oven and probably from a fryer. With your fantastic Outdoor Living Space, it’s time to try turkey from the grill. Whether using gas, propane or charcoal, grilling your turkey will infuse fantastic flavor and create a unique holiday experience. Additionally, with the turkey on the grill, your oven(s) will be free for sides and desserts.

gas/propane grill

  1. BEFORE TURNING ON THE GRILL: Lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
  2. PREPARE THE GRILL: According to your owner’s guide, prepare grill for indirect heat cooking. Preheat burners on high for 10 to 15 minutes with lid closed.
  3. PREPARE THE TURKEY: Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels. Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil and season as you wish.
  4. SET TEMPERATURE: Turn temperature down to approximately 350° F.
  5. COOK TURKEY: Place turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking.
  6. FINISHED TEMPERATURE: Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast. For planning purposes, 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.

charcoal grill

Charcoal grilling can give you an amazing flavor when you use the right technique. For tasty results, use these instructions:

  1. BEFORE TURNING ON THE GRILL: Prepare charcoal-covered grill by removing cooking grate and opening all vents. Position drip pan in center of charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan.
  2. PREPARE THE GRILL: Burn briquettes until covered with gray ash, about 30 minutes. Place cooking grate in grill over coals.
  3. PREPARE THE TURKEY: Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels. Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil and season as you wish.
  4. COOK TURKEY: Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.
  5. ADD BRIQUETTES: Add 6 to 8 briquettes to each side of the turkey every 45-60 minutes.
  6. FINISHED TEMPERATURE: Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast. For planning purposes, a 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.

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Thomas Welker

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