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Thanksgiving Turkey On The Grill
This is so much tastier than oven-baked, and so much healthier than deep-fried. The best of both worlds. Round kettle-type grills work the best. Grill must have a lid with vents. -- For a 25 - 30 inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat. -- For a 20 - 25 grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat. -- For an 15 - 20 inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat. Ingredients
- 1 Oven-ready turkey, defrosted
- Olive oil, salt, and pepper to taste
Directions
- Start fire in grill with appropriate amount of charcoal and allow it to burn until coals are covered in ash while you get the turkey ready.
- Remove neck & gizzards, reserve for other uses if desired.
- Rinse turkey inside and out, pat dry.
- Rub turkey skin lightly with olive oil, and sprinkle with salt & pepper.
- Pull wings up and tie tips together behind back to keep them close to the body, so they don't get over-done. Tie legs together for the same reason.
- Divide charcoal into two piles, one on each side of the grill.
- Place the turkey on the cooking grate in the middle of the grill (not directly over the coal piles.
- Place turkey on grill breast-down. Halfway through cooking, you will want to flip it.
- Place lid on grill. This is VERY IMPORTANT. Leave vents open half-way (more if you have trouble with the coals going out).
- Cook turkey 11 - 13 minutes per pound, adding appropriate number of coals each hour to maintain temperature.
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