How To Grill A Whole Turkey
If you have never thought about grilling a whole turkey, you might ask yourself why not. This cooking method cooks the inside to perfection whilst making the skin really crispy. You will need a thawed or fresh turkey weighing between ten and twelve pounds.
Maybe you will choose to use a spice mix on the outside of the skin, to add flavoring. If you like traditional Mexican recipes, you can perhaps use a chili and cumin mixture. If you like prefer lemon pepper, thyme or other ingredients, use those instead.
Prepare The Grill And The Bird
Prepare the barbecue with a rectangular aluminum foil or metal drip-pan under the grate. Bank the charcoal on both sides of the drip pan so you can cook the bird over an indirect heat.
Take the giblets out of the turkey and discard them or save them for another use. Rinse the bird under running water and use paper towels to pat it dry. Add lemon wedges, chopped onion and sprigs of your favorite herb to the cavity, if you like.
Pull the skin over the neck and use a metal skewer to hold it in place. Tie the legs together using damp kitchen twine and tuck the wing tips underneath the back. Trussing the bird like this seals in the moisture while it grills.
Spread softened butter over the skin of the bird using a paper towel or your fingers. Sprinkle some salt and pepper over it. Put a meat thermometer into the thickest part of the thigh, ensuring it does not touch the bone. Put the meat breast-side-up on the hot grill, right over the drip pan.
Cook The Turkey To Perfection
Let it cook for eleven to fourteen minutes per pound. Every hour you should add five to seven briquettes to each side of the fire, to keep the coals moderately hot. Brush basting sauce or melted butter over the bird during the last half an hour of cooking time and grill it, covered, for another twenty minutes.
Brush more butter over it and grill it for ten minutes or until you read 185 degrees F on the thermometer. Put the bird on a chopping board and tent aluminum foil over it. Let it stand for fifteen minutes. Discard anything inside the cavity and carve the turkey.
Grilling The Breast Only
Prepare the grill with a metal or aluminum foil drip-pan underneath and bank charcoal on both sides of it. Put a meat thermometer into the middle of the thickest part of the breast, ensuring it does not touch the bone.
Put the turkey on the rack above the drip pan, bone-side-down. Cover the grill and let it cook for about an hour, adding six or seven briquettes to each side of the fire after about forty minutes, to keep the heat up. Brush the meat with some basting sauce, if you want to, and let it cook for ten more minutes.
Keep cooking it until the thermometer shows 170 degrees F. Put the turkey on a chopping board, tent aluminum foil over it and let it stand for ten minutes before you carve it.
If you have never thought about grilling a whole turkey, you might ask yourself why not. This cooking method cooks the inside to perfection whilst making the skin really crispy. You will need a thawed or fresh turkey weighing between ten and twelve pounds.
Maybe you will choose to use a spice mix on the outside of the skin, to add flavoring. If you like traditional Mexican recipes, you can perhaps use a chili and cumin mixture. If you like prefer lemon pepper, thyme or other ingredients, use those instead.
Prepare The Grill And The Bird
Prepare the barbecue with a rectangular aluminum foil or metal drip-pan under the grate. Bank the charcoal on both sides of the drip pan so you can cook the bird over an indirect heat.
Take the giblets out of the turkey and discard them or save them for another use. Rinse the bird under running water and use paper towels to pat it dry. Add lemon wedges, chopped onion and sprigs of your favorite herb to the cavity, if you like.
Pull the skin over the neck and use a metal skewer to hold it in place. Tie the legs together using damp kitchen twine and tuck the wing tips underneath the back. Trussing the bird like this seals in the moisture while it grills.
Spread softened butter over the skin of the bird using a paper towel or your fingers. Sprinkle some salt and pepper over it. Put a meat thermometer into the thickest part of the thigh, ensuring it does not touch the bone. Put the meat breast-side-up on the hot grill, right over the drip pan.
Cook The Turkey To Perfection
Let it cook for eleven to fourteen minutes per pound. Every hour you should add five to seven briquettes to each side of the fire, to keep the coals moderately hot. Brush basting sauce or melted butter over the bird during the last half an hour of cooking time and grill it, covered, for another twenty minutes.
Brush more butter over it and grill it for ten minutes or until you read 185 degrees F on the thermometer. Put the bird on a chopping board and tent aluminum foil over it. Let it stand for fifteen minutes. Discard anything inside the cavity and carve the turkey.
Grilling The Breast Only
Prepare the grill with a metal or aluminum foil drip-pan underneath and bank charcoal on both sides of it. Put a meat thermometer into the middle of the thickest part of the breast, ensuring it does not touch the bone.
Put the turkey on the rack above the drip pan, bone-side-down. Cover the grill and let it cook for about an hour, adding six or seven briquettes to each side of the fire after about forty minutes, to keep the heat up. Brush the meat with some basting sauce, if you want to, and let it cook for ten more minutes.
Keep cooking it until the thermometer shows 170 degrees F. Put the turkey on a chopping board, tent aluminum foil over it and let it stand for ten minutes before you carve it.
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