How To Make A Grilled Turkey

Grilled Turkey

Don’t have a smoker? Use your charcoal grill. A 12-pound turkey is the largest that will fit most grills.


Grilled Turkey Tools

To grill your turkey, you’ll need:

  • Good-quality charcoal briquettes: about 20 pounds
  • Disposable aluminum roasting pan
  • Soaked wood chips, if desired
  • An accurate meat thermometer
  • Tongs and heavy-duty oven mitts
  • Recommended: a thermometer on your grill or deep-fat frying thermometer placed through the vent on the grill’s lid


Follow the instructions above for Smoked Turkey.


Essentially, you’ll be using your grill as an outdoor oven: you want a moderate, even temperature rather than searing heat. Arrange the coals on one side of the grill only–you will use the empty side for the drip-pan. When the coals are covered with white ash, add a handful of damp wood chips. Add more wood chips any time you add more charcoal.

  • Lightly oil the grill’s grate. Brush the skin of the turkey with oil or rub it with butter to prevent it from sticking.
  • Set a disposable aluminum roasting pan next to the hot coals. This will catch drippings and prevent flare-ups.
  • Adjust the grill’s vents so they are open halfway.
  • Many recipes suggest roasting the turkey in a second disposable pan, adding water, wine or aromatics to the roasting pan for basting.
  • If your grill is outfitted with a thermometer (or you have inserted a deep-fat frying thermometer through the vent), check it. Aim for 350 degrees F (175 degrees C), but don’t get hung up on a perfect and constant reading.
  • Roast the turkey until the thigh meat registers 165 degrees F (75 degrees C). This may take two to three hours or longer, depending upon the heat of the fire and size of the turkey.
  • Avoid opening the lid; conserve heat. Rotate the turkey as necessary for even cooking.



Posted on October 31, 2012, in health and fitness, healthy recipes, how to and tagged , , , , . Bookmark the permalink. Leave a comment.

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