 | | Directions |
| Kettle-Style Charcoal Grill Preparation: |
- Open all vents on the bottom section and the cover of the grill.
- Prepare charcoal by stacking 40 to 60 briquets and ignite (use 40 to 44 for smaller grills, 44 to 50 for medium grills and 50 to 60 for larger grills).
- When greyish-white in color, coals should be ready for cooking at a medium heat. If your hand can be held 5 inches above the top grill grate for 3 to 4 seconds, coals are providing medium heat temperatures.
- Divide the briquets evenly, banking one row of briquets along each side of a disposable aluminum or metal drip pan positioned on the lower grill rack below the upper rack holding the turkey, so heat flows up and around turkey. The turkey can also be placed directly in the pan. If that is the desired method, align the coals in the same manner enabling heat to move up and around the turkey.
- Replenish each row with 7, 8 or 9 briquets (depending on grill size), every 45 to 60 minutes to keep heat around 325ºF to 340ºF.
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| Gas Grill Preparation: |
- Preheat gas grill to a temperature of 325ºF to 340ºF using one side of the burners. If grill has dual burners, place a double thickness of aluminum foil over the second set of burners to block heat. Keep grill lid down as much as possible to avoid loss of heat.
- Place turkey in a disposable aluminum or metal pan and poistion it over non-ignited or foil covered burners.
- Turn turkey as needed to avoid overheating on only one side. This method may require turning every 30 minutes depending on grill.
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| Turkey Preparation: |
- If turkey is frozen, defrost completely before grilling.
- Remove giblets and neck from turkey cavity. Wash the outside and cavity of the turkey, patting outside dry. Rub outside of bird with olive oil. Season inside with salt, pepper and herbs.
- If turkey is to be placed direcly on the grill rack or in a drip pan, spray the rack or the pan with non-stick cooking oil, olive oil or something similar to keep turkey from sticking.
- Position turkey with breast side up on the grill rack or in the pan and place on grill over heat.
- Keep grill lid closed as much as possible to prevent heat loss so temperature can be kept around 325ºF.
- Grill approximately 13 to 15 minutes per pound if cooking on a charcoal grill or 20 minutes per pound for a gas grill. Cook until meat thermometer inserted into the thick part of the thigh reads 180ºF or 170ºF when inserted into the breast.
- A 12 to 14 pound turkey should require approximately 2-1/2 to 3 hours cooking time depending on steady cooking temperatures and weather conditions.
- If the turkey begins to brown too quickly, the heat is too high - cover turkey with a foil tent.
- Remove turkey from grill and rest for 10 to 15 minutes before carving to allow juices to flow back into the meat.
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Prep Time: 30 minutes
Cook Time: 3 hours
Container: Charcoal or gas grill
Servings: 8
Serving Size: 3 slices
|  | | Ingredients | | - | | 1 whole turkey - 12 to 14 pounds |
| - | | olive oil |
| - | | salt and pepper, to taste |
| - | | choice of herbs |
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