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Grilling Turkey: Easy Cooking Guide for Beginners Easy Cooking Guide: Grilling for Beginners Prepare a tender, juicy, picture-perfect turkey on the grill every time! We've included both charcoal and gas-grill cooking methods. Outdoor Charcoal Grill Method (for turkeys under 18 pounds) Prepare charcoal covered grill for Indirect Cooking Method: Remove cook grate and open all vents. Position drip pan in middle of charcoal grate and place 25 to 30 briquettes along each lengthwise side of drip pan. Burn briquettes until covered with gray ash, about 30 minutes. Place cook grate in grill with handles over coals. Prepare fresh or thawed turkey. Remove giblets and neck from neck and body cavities, drain juices and pat turkey dry with paper towels. DO NOT STUFF. Turn wings back to hold neck skin in place. Return legs to tucked position if untucked. Brush turkey, including backside, with vegetable oil or spray completely with cooking spray. DO NOT USE TURKEY LIFTER. Place unstuffed turkey, breast up, on cook grate over drip pan. Cover grill, leaving vents open. Add 6 to 8 briquettes not infused with lighter fluid to each side every 45 to 60 minutes. Cook turkey to an internal thigh temperature of 180°F and breast temperature of 170°F on a meat thermometer. A 10 to 18-pound turkey will take between 2 to 3 hours. When done, remove turkey from grill and let stand 15 minutes before carving. Grilling Directions for a Bone-In Breast or Boneless-Turkey - Follow same method as for a whole turkey to cook a breast of turkey (with bone) or a boneless turkey. A 3-9 pound breast of turkey will take 1 1/2 to 3 hours; the final temperature should be about 170°F in the thickest part. A 3-pound boneless turkey will take 1 to 1 1/2 hours; the final temperature should be 170 to 175°F in the center. Outdoor Gas Grill Method (for turkeys under 18 pounds) Turkey must fit under lid with at least 1 inch of space between top of turkey and lid. Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate. Prepare grill for Indirect Heat Cooking according to owner's guide for grill. Preheat burners on HIGH for 10 to15 minutes with lid closed. Prepare fresh or thawed turkey. Remove giblets and neck from neck and body cavities, drain juices and pat turkey dry with paper towels. DO NOT STUFF. Turn wings back to hold neck skin in place. Return legs to tucked position if untucked. Lightly brush turkey, including backside, with vegetable oil or spray completely with cooking spray. DO NOT USE TURKEY LIFTER. Turn temperature down to medium or to a setting that maintains approximately 350°F. Place unstuffed turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking. Depending on burner arrangement, it may be necessary to turn turkey halfway around when halfway to two-thirds done so both sides cook evenly. Cook turkey to an internal thigh temperature of 180°F and breast temperature of 170°F on a meat thermometer. A 10 to 18-pound turkey will take between 2 to 3 hours. When done, remove turkey from grill and let stand 15 minutes before carving. Copyright 2003, ConAgra Foods, Inc. Reprinted with permission. |
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