Grilling Turkey
What could be more appealing than the crisp skin and juicy interior of perfectly grilled turkey? Why does it seem so hard to achieve?
Some chefs worry about the too-dry turkey leg. Here's some advice on avoiding the pitfalls and getting the best out of any bird.
Bone-in Turkey Breast
These smaller cuts are an excellent way to enjoy a turkey dinner without making it a big deal.
To grill bone-in turkey breast:
- Prepare barbecue grill with rectangular metal or foil drip pan. Bank the charcoal on either side of drip pan for indirect cooking.
- Insert meat thermometer into center of thickest part of turnkey breast, not touching bone.
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Make sure the meat thermometer
does not touch the bone when inserted. - Place turkey, bone-side down, on roast rack or directly on preheated grid, directly over drip pan.
- Grill turkey, on covered grill, over medium coals 55 minutes, adding 4 to 9 briquets to both sides of the fire after 45 minutes to maintain medium coals.
- If using a basting sauce, brush turkey with sauce and continue to grill, covered, 10 minutes. Brush with remaining mixture; continue to grill, covered, about 10 minutes or until thermometer registers 170�F.
- Transfer turkey to carving board; tent with foil. Let stand 10 minutes before carving.
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Carve turkey breast into thin slices
--makes great sandwiches.
(10 to 12 pounds)
Once you experience a grilled turkey, Thanksgiving will never be the same.
To grill a whole turkey (fresh or thawed frozen):
- Prepare barbecue grill with rectangular metal or foil drip pan. Bank the charcoal on either side of drip pan for indirect cooking.
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Bank the charcoal to the side
of the drip pan. - Remove giblets from turkey cavity; reserve for another use. Rinse turkey with cold running water; pat dry with paper towels.
- Add onion, lemon wedges and sprigs of fresh herbs to cavity, if desired. Pull skin over neck; secure with metal skewer. Tuck wing tips under back; tie legs together with wet kitchen string.
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Truss turkey to keep it moist
during grilling. - Using fingers or a paper towel, spread softened butter over turkey skin; sprinkle with salt and pepper to taste.
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A paper towel makes it easy to spread
softened butter over turkey. - Insert meat thermometer into center of thickest part of thigh, not touching bone.
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Insert the meat thermometer into
the thickest part of the thigh. - Place turkey, breast-side up, on preheated grid directly over drip pan.
- Grill turkey, on covered grill, over medium coals 11 to 14 minutes per pound, adding 4 to 9 briquets to both sides of the fire each hour to maintain medium coals.
- Brush turkey with melted butter or basting sauce during last 30 minutes of grilling. Continue to grill, covered, 20 minutes. Brush again with butter and continue to grill, covered, about 10 minutes or until thermometer registers 185�F.
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For extra flavor, soak sprigs of fresh
tarragon in water. Place the sprigs directly
on the coals for the last half hour of grilling. - Transfer turkey to carving board; tent with foil. Let stand 15 minutes before carving. Discard ingredients from cavity.
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Let turkey rest on carving board before slicing.
The tenderloin portion is a thin, tender piece of breast meat perfect for making turkey wraps or grilling and slicing for sandwiches.
- Prepare barbecue grill for direct cooking.
- Drain turkey, if marinated. Brush turkey with oil; sprinkle with salt.
- Place turkey on preheated grid.
- Grill turkey, on covered grill, over medium-hot coals 15 to 20 minutes or until no longer pink in center, turning halfway through grilling time. If using an instant-read thermometer, insert thermometer into center of thickest part of tenderloin. Thermometer should register 170�F.
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Use a heavy-duty mitt when inserting
the instant-read thermometer. - Transfer turkey to carving board.
