Grilled Turkey

[bak2MN]

I have a turkey soaking in a smoke brine that everyone likes. And was thinking of trying something different. Has anyone grilled a turkey and can share a few tips on what to do or not to do? I will be useing a weber charcoal grill. Thanks.

[pushbutton]

dont know if it is too late, but start about 40 coals. if you have a seperator great, if not just put two seperate piles on each side of your grill in kind of a half moon pattern, put the turkey in a pan and every 45 minutes add 8 more coals too each side. cook until done. just got done eating one.

[bak2MN]

I plan on doing this on Sat. Did you use drip pan? Or place the turkey in a pan?

[bak2MN]

Sorry reread the post and see that you put it in a pan. How long did it take? Do you leave the vents open or shut half way? I have a 12 pound turkey. Thanks again.

[pushbutton]

vents are usually wide to 3/4 open, try to keep it about 325 to 350 degrees, i place mine on a rack in a small pan but you can also use a drip pan. i take it out the last 1/2 hour. 12 lb bird should take 2 1/4 to 2 1/2 hours. ultimately the bird is done when breast reaches 160 or so. make sure legs are tied and put tinfoil around the wings until last 1/2 hour. enjoy.

[Jim Almquist]

Lots of good info in this thread.

Grilling Turkeys

I put my turkey that was still a frozen( Sat in frig for 3 days) and put it in a clean cooler with about 2 gallons of water and 2 cups of Kosher salt along with 2 packs of Turkey Fixin's Cajun Style Marinade. It sat in the brine for 48 hours. I really like how the flavor penetrated the meat but found that the spots that I actually injected the marinade to be a little strong for my tastes. The gravy was made from 2 cans of Swanson's broth and a little water and all that was in a drip pan under the turkey. When the turkey was done I let it rest while I fixed the gravy. I also threw in the pack of gravy stuff that came with the turkey and used a little more water mixed with corn starch to thicken. The wife thinks the gravy might have been the best that I have ever made from a rotisserie turkey. Now my favorite part -The leftovers-Hot Turkey commercials-Toast with a layer of meat and a scoop of mashed potatoes and lots of gravy <--- MY TUMMY

[Surface Tension]

Turkeys are pretty big to use the soak method to brine for the reason it will take a very long time for the brine to soak in. Next time instead of soaking in brine inject the brine the night before you cook.

As said, use indirect heat with coals off to the side and turkey in the center. If your grate has the two lift accesses to add more charcoal then situate them over the two banks of coals. If you don't have the lift access then situate the handles of the grate over the coal banks, you can sneak in more coals under the handles. You should have a smaller grill and chimney starter to replenish the charcoal. Use your vents and add charcoal when needed to control the temp.

You can leave the turkey in a roasting pan or use a drip pan in between the bed of coals.

You can also add wood chunks soaked in water directly on the coals to add smoke. Or wood chips wrapped in foil leaving a small hole for smoke to escape placed on the coals.

[bak2MN]

Well Im off to start the grill for the turkey. I will let you know how it turns out.

[bak2MN]

OH MY GOSH!!!!!!!!!!!!!!!!!!!!!!!!! Was that the best thing ever. I dont know if it was dumb luck or what but it turned out to be one of the best turkeys I have ever cooked. Cant wai till Xmas to do another.

[pushbutton]

i can be pretty dumb and most often have luck grilling a bird, it really isnt difficult, you just have to do it. usually too lazy, but injecting or brining the bird really helps. glad it worked out for you!

[Deitz Dittrich]

I have been deep frying turkeys the last 5 years or so. But with the cost of oil I went with grill rotissery. I did not do anything except rub it with oil and season. I have a infra red grill and put it as low as it would go(kept it at about 220-240 deg) and for a 14 lb bird it took about 3.5 hours.. but when it was done.. YOW.. was it awesome. I added apple chips a few times to give it a little smoke flavor.. and put the 6 lb ham on there as well for the last 2 hours..

in my opinion.. probably right up there with fryed.. but about $50 less in oil. And the ham was the best ham I have EVER had.. EVER!!!!!!!!!!!!!!!!!!

EDIT: I did spray it with olive oil about 30 mins left to crisp up the outside.. the bird looked fantastic and tasted as good if not better.

[bak2MN]

I rubbed mine in olive oil and it browned so nicely. It looked as good as it tasted.

[Redlantern]

I did mine on the rotisserie (sp) this weekend. Dang that was good. No seasonings or oil added, just some hickory woodchips soaked in water. Twelve pound turkey, 2-3/4 hours at 325F. I did have to remove some of the grates so the bird would spin. Good thing I didn't get a larger bird.

Also, I put a drip pan underneath it so I wouldn't get any flare ups.