Charcoal Grill: Indirect Heat
Gas Grill: Indirect/Medium Heat
1 oven-ready turkey, thawed (max. 14 lbs. — select size to fit your grill)
2-3 tablespoons olive oil
Kosher salt (optional)
coarsely ground black pepper, herbs,spices or rub as desired
Remove giblets from turkey cavity;reserve for another use — if you wish. Wash turkey thoroughly under cold running water and pat dry with paper towels.
Turn wings back to hold neck skin in place; skewer with metal skewers, if needed. Brush turkey all over with oil. Season inside and out thoroughly with selected herbs, spices or rub. Return legs to tucked-in position and place breast side up in a roast holder set inside a large disposable heavy foil pan.
Place the pan in the center of the cooking grate and cover the grill. Cook 11-13 minutes per pound to an internal temperature of 180 degrees in the thigh and 170 degrees in the breast. Remove turkey from the grill and let stand for 15 minutes before carving.
Serving size: 6 ounces per person (unless they come back for seconds and thirds).
Select pages where this recipe appears: Main Dishes