Shopping List Grill, charcoal, Item #330049 , or gas, Item #395232 Grill brush, Item #427026 Seasonings, Item #341011 Pan (for thawing bird) Item #027408 Grill Tool Kit (optional) Item #368940 Meat Thermometer, Item #296466 Propane Tank, Item #283798 or Charcoal** Vegetable Oil** Turkey** ** not available at Blain 9s Farm & Fleet Instructions Thanksgiving Dinner Part II: How to grill a turkey In the Midwest, grilling season continues year round, regardless of the temperature outside. And, if you 9ve never prepared your holi- day turkey on the grill, you are in for a wonderful treat. In fact, many mouths water just at the thought of stoking up the grill and smelling that sweet aroma of the holiday bird grilling to perfection wafting through the cold crisp air.
Guaranteed to impress your family and friends, a grilled turkey is easier to prepare than you may think and it frees up your oven for other holiday treats. Just follow these helpful tips and follow the recipe we 9ve included after the instructions for a classic recipe for turkey on the grill. 1 Selecting the bird.
Weight is really not an issue when grilling a turkey as long as the turkey fits in your grill ... more. less.
with the lid down to allow for indirect cooking. Note that turkeys over 24 pounds may not fit under your grill lid. Additionally, at least one inch clearance between the turkey and the lid is ideal, so think structure.<br><br> A broad, flat bird will fit better than one with a high breast bone. Type of Turkey Allow per person Ready to stuff 1/2 pound Boneless 1/4 pound Parts, bone-in 1/2 pound 2 Thawing. A turkey should be completely defrosted in the refrigerator before grilling.<br><br> Place the frozen turkey in its original wrapping on a tray in the refrigerator. Allow 24 hours of thawing time for every four pounds of turkey. Never thaw poultry at room temperature.<br><br> If you 9re using a fresh turkey, grilling is just as you would a completely defrosted one. Since fresh turkey is highly perishable, check the csell by d date before you buy. Buy the turkey only one to two days before you plan to cook it and be sure to keep it refrigerated.<br><br> How to grill a turkey 3 Before you start grilling. Whether you 9re cooking on a charcoal or gas grill, make sure you have plenty of fuel. For gas grills, a full tank should last about 17 or 18 hours, so check your gas gauge before you start.<br><br> For charcoal grills, please refer to our chart below to see how many briquets you need over the course of the grill time with a Weber grill. Please note that these guidelines are only for Weber grills. Grill Type 18-1/2" Jumbo Joe; Bar-B-Kettle; One-Touch; One-Touch Silver, Gold, and Platinum # briquets for first hour 20 per side # briquets each additional hour 7 per side Grill Type Performer; One-Touch Silver, Gold, and Platinum # briquets for first hour 25 per side # briquets each additional hour 8 per side Grill Type 26-3/4" One-Touch # briquets for first hour 30 per side # briquets each additional hour 9 per side Grill Type 18-1/2" Smokey Mountain Cooker Smoker # briquets for first hour 2 layers # briquets each additional hour 12 Grill Type 37-1/2" Ranch Kettle # briquets for first hour 75 per side # briquets each additional hour 22 per side 4 Food safety.<br><br> To avoid spreading dangerous bacteria to other foods, always wash hands, utensils and work surfaces with hot soapy water after handling raw poultry. Cook stuffing in a covered foil pan beside the turkey, by the indirect method, during the last 45-60 minutes of grilling time, to an internal temperature of 160 degrees. 2 How to grill a turkey 5 Turning and basting: The best part about grilling your bird on the grill is that you don 9t have to turn or baste.<br><br> Simply set up the grill for indirect grilling, place the turkey in the center of the cooking grate and close the lid. The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides.<br><br> The circulating heat works much like a convection oven, so there 9s no need to turn the food. Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.<br><br> To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts.<br><br> For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.<br><br> To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan.<br><br> For longer cooking times, add water to the foil pan to keep drippings from burning. 3 How to grill a turkey 6 Telling when the bird is done. Turkey is fully cooked when a meat thermometer registers 180 o F in the thigh or 170 o F in the breast (about 11 to 13 minutes per pound).<br><br> Once your bird is done, remove the turkey from the grill and allow it to rest 20 minutes before carving. Please see below for a chart of approximate cooking times. Cooking Times for Unstuffed Turkeys 10-11 lbs.<br><br> = 1-3/4 to 2-1/2 hrs. 12-14 lbs. = 2-1/4 to 3 hrs.<br><br> 15-17 lbs. = 2-3/4 to 3-3/4 hrs. 18-22 lbs.<br><br> = 3-1/2 to 4 hrs. 23-24 lbs. = 4 to 4-1/2 hrs.<br><br> 4 Classic Grilled Turkey Classic Grilled Turkey Grill just one turkey and you 9ll never go back to making it in the oven! 1-oven-ready turkey (select size to fit your grill) 1-tablespoon oil Salt and pepper Herbs, rub, or seasoning to taste Rinse turkey and pat dry. Turn wings back to hold neck skin in place.<br><br> Return legs to tucked position. Brush turkey with oil. Season to taste, inside and out.<br><br> Place turkey, breast side up, in a roast holder set inside a large heavy-gauge foil pan. Place in center of cooking grate. Cook 11 to 13 minutes per pound to an internal temperature of 180º F in the thigh and 170ºF in the breast.<br><br> Remove turkey from grill and let stand 15 minutes before carving. Makes 4oz skinless portion servings. Note: To collect drippings for making gravy, pour a little water into foil pan.<br><br> Replenish water as needed to keep drippings from burning. Remove pan from under turkey about 30 minutes before bird should be done and make gravy. (Continue cooking turkey in the center of the cooking grate).<br><br> 5