| | Directions | Preheat gas grill to a temperature of 325ºF to 340ºF using one side of the burners. If grill has dual burners, place aluminum foil over the second set of burners to block heat. Place turkey in a disposable aluminum or metal pan and position it over foil covered burners.
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.
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.
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: 2 hours
Servings: 8
Serving Size: 3 slices
|  | | Ingredients | | - | | 1 1 whole turkey |
| - | | olive oil |
| - | | salt and pepper |
| - | | choice of herbs |
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