- If the turkey is frozen, defrost it completely before grilling.
- Remove the giblets and neck from the turkey cavity. Wash the outside and cavity of the turkey. Pat dry.
- Rub the outside of bird with olive oil. Season the inside with salt, pepper, and choice of herbs.
- If the turkey is to be placed direcly on the grill rack or in a drip pan, coat the rack or the pan with olive oil or something similar to prevent the turkey from sticking.
- Position the turkey with the breast side up on the grill rack or in the pan; then place it on the grill.
- Keep the grill lid closed as much as possible to prevent heat loss. The temperature should be maintained at 325ÂºF.
- 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 a meat thermometer inserted into the thickest part of the thigh reads 180ÂºF or 170ÂºF when inserted into the breast.
- A 12 to 14 pound turkey will require approximately 2-1/2 to 3 hours cooking time depending on how steady the cooking temperature was maintainted.
- If the turkey begins to brown too quickly, cover it with a foil tent.
- Remove the turkey from the grill and allow it to rest for 10 to 15 minutes before carving, which will allow the juices to evenly distribute.
|Prep Time: 30 minutes|
Cook Time: 3 hours
Container: Charcoal or gas grill
Serving Size: 3 slices
|-|| whole turkey - 12 to 14 pounds|
|-|| olive oil|
|-|| salt and pepper, to taste|
|-|| choice of herbs|