How to Grill Food

Grilling Turkey

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What could be more appealing than the crisp skin and juicy interior of perfectly grilled turkey? Why does it seem so hard to achieve?

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:

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.