by the Editors of Easy Home Cooking Magazine

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the Editors of Easy Home Cooking Magazine.  "How to Grill Food."  17 November 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/how-to-grill-food-cooking.htm>  06 July 2008.
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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?

Try It!
Here are grilling recipes from our collection:

Too many people are intimidated by placing a full turkey on the grill. You don't have to be.

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:

  1. Prepare barbecue grill with rectangular metal or foil drip pan. Bank the charcoal on either side of drip pan for indirect cooking.

  2. Insert meat thermometer into center of thickest part of turnkey breast, not touching bone.

    Make sure the meat thermometer does not touch the bone when inserted.
    �2006 Publications International, Ltd.
    Make sure the meat thermometer
    does not touch the bone when inserted.

  3. Place turkey, bone-side down, on roast rack or directly on preheated grid, directly over drip pan.

  4. 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.

  5. 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 170F.

  6. Transfer turkey to carving board; tent with foil. Let stand 10 minutes before carving.

    Carve turkey breast into thin slices � makes great sandwiches.
    �2006 Publications International, Ltd.
    Carve turkey breast into thin slices
      --makes great sandwiches.

Whole Fresh or Thawed Frozen Turkey

(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):

  1. Prepare barbecue grill with rectangular metal or foil drip pan. Bank the charcoal on either side of drip pan for indirect cooking.

    When grilling turkey, bank the charcoal to the side of the drip pan.
    �2006 Publications International, Ltd.
    Bank the charcoal to the side
    of the drip pan.

  2. Remove giblets from turkey cavity; reserve for another use. Rinse turkey with cold running water; pat dry with paper towels.

  3. 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.

    When grilling turkey, truss turkey to keep it moist during grilling.
    �2006 Publications International, Ltd.
    Truss turkey to keep it moist
    during grilling.

  4. Using fingers or a paper towel, spread softened butter over turkey skin; sprinkle with salt and pepper to taste.

    When grilling turkey, a paper towel makes it easy to spread softened butter over turkey.
    �2006 Publications International, Ltd.
    A paper towel makes it easy to spread
    softened butter over turkey.

  5. Insert meat thermometer into center of thickest part of thigh, not touching bone.

    When grilling turkey, insert the meat thermometer into the thickest part of the thigh.
    �2006 Publications International, Ltd.
    Insert the meat thermometer into
    the thickest part of the thigh.

  6. Place turkey, breast-side up, on preheated grid directly over drip pan.

  7. 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.

  8. 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 185F.

    When grilling turkey,  place the sprigs of soaked fresh tarragon directly on the coals for the last half hour.
    �2006 Publications International, Ltd.
    For extra flavor, soak sprigs of fresh
    tarragon in water. Place the sprigs directly
    on the coals for the last half hour of grilling.

  9. Transfer turkey to carving board; tent with foil. Let stand 15 minutes before carving. Discard ingredients from cavity.

    After grilling turkey,  let grilled turkey rest on carving board before slicing.
    �2006 Publications International, Ltd.
    Let turkey rest on carving board before slicing.

Turkey Tenderloins

The tenderloin portion is a thin, tender piece of breast meat perfect for making turkey wraps or grilling and slicing for sandwiches.

  1. Prepare barbecue grill for direct cooking.

  2. Drain turkey, if marinated. Brush turkey with oil; sprinkle with salt.

  3. Place turkey on preheated grid.

  4. 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 170F.

    When grilling turkey tenderloins, use a heavy-duty mitt when inserting the instant-read thermometer.
    �2006 Publications International, Ltd.
    Use a heavy-duty mitt when inserting
    the instant-read thermometer.

  5. Transfer turkey to carving board.
If you can't eat meat on Fridays, or simply love the taste of grilled fish, click to the next section. We'll discuss how to grill fish.