How do you grill a turkey?

Question

I would like to try grilling a turkey for Thanksgiving this year. I will be using a charcoal grill, and I live in an area that will be very cold and possibly even snowy. I would like to use a recipe that contains beer and herbs so if you also have a good recipe that would be helpful. I would like a full proof way to do this so that my turkey will actually get done on time.

Answer 1

I've made them on the rotisserie on the BBQ, and they're really good.  I don't think you can just set it on the grill though, since they're way too big.  My son-in-law has a deep fryer, and we had a turkey in there one Thanksgiving, and it was WONDERFUL!  Smokers are also good....

Answer 2

CHARCOAL GRILLING

Begin with clean equipment and good quality charcoal. Be sure all vents are open. Build a pyramid of charcoal. As a guideline, for a 22-inch diameter grill, ignite about 50 charcoal briquettes. Allow the coals to glow red-hot. Place an appliance thermometer on the food rack to monitor the inside grill air temperature. Allow the charcoal to develop a light coating of gray ash, about 25 to 30 minutes, with the temperature reaching 350°F (medium heat) before distributing the coals.

To enhance the flavors, add chunks or chips of water-soaked hardwood or fruit-wood. Do not use softwood (pine fir, cedar or spruce) as it gives the food a turpentine flavor.

There is a lot more in the way of tips and preparation here

Good Luck.

Answer 3

The best way to grill the turkey would be to have the bird "butterflied" (or cut in half sideways) and then set it on the grill.   It cooks faster and the turkey is more consistently cooked.  You can do a 10-12 lb turkey in about 3 hours.  

One thing I would NOT advise is to use a bird that has fat injected into it (Like a Butterball) because the fat can flame up.  Get a natural turkey that has been minimally processed, then have your butcher butterfly it for you.  

You can then brine the bird to ensure you have moist flavorful meat.  A good brine is:

2 quarts vegetable stock

1/2 cup salt (3/4 cup Kosher or coarse salt)

1 tablespoon dried rosemary

1 tablespoon dried sage

1 tablespoon dried thyme

2 quarts cold water

In a large pot combine vegetable stock, salt and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.

Remove excess fat from turkey.  Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.

Once done with the brining, pat dry, then melt some butter with your favorite seasonings.  Place turkey on grill skin side down. Coat well with butter mixture. Allow bird to cook for 15-20 minutes, turn and coat with butter mixture again. Allow to cook for another 15 minutes. Reduce heat to medium low, and let bird cook for an additional 2 hours, basting with butter sauce every 15 minutes or so. Once internal temperatures reach 165 degrees F. (74 degrees C.), remove from grill. Allow turkey to rest for 15 minutes before carving.  

Answer 4

That will be tough unless you want to disjoint the turkey and cut it into pieces.  I've smoked a turkey on an an offset cooker when it was around freezing outside and had some difficulty getting it done even maintaining smoker temp about 270F.

Answer 5

You will need to cut it up. The legs will need to be turned often, as will the wings. Fold and lock the wings back onto themselves. Split the breast leaving the bone on. Cook bone side down most of the time, but turn once in awhile. Cut out and throw the back into the freezer for soup some other day along with the neck and gizzards. Cook the thighs as you would chicken thighs turning a few times, keeping bone side down the most.

Watch it closely it will work.

Enjoy.

Answer 6

put it in the oven.... or grill