Outdoor Charcoal Grill Directions for a Whole Turkey

Prepare Charcoal Covered Grill for Indirect-Heat Method: Remove top cooking rack and open all vents. Position foil drip pan in middle of bottom rack. Place 25-30 briquettes along the outside of each lengthwise side of the drip pan. Burn the briquettes until covered with gray ash, about 30 minutes. If necessary, rearrange coals so both sides are equally hot. Place top cooking rack in grill with handles over coals. This makes it easier to add briquettes during cooking.

Prepare the Turkey: Remove thawed or fresh turkey from bag. Remove giblets and neck from body cavities, drain juices and pat dry with paper towels. Turn wings back to hold neck skin in place. Return legs to tucked position if untucked. Brush turkey with vegetable oil to prevent skin from drying. Insert oven-safe meat thermometer into deepest part of thigh not touching bone.

Grill the Turkey: Place unstuffed turkey, breast up, on top rack over the drip pan. Cover grill, leaving vents open. Add 6 to 9 briquettes to each side every hour to maintain a grill temperature near 325 degrees Fahrenheit. When using a glaze or barbecue sauce, brush on turkey during last half hour of cooking. A 12-pound unstuffed turkey will take between two to three hours. Cook turkey to an internal thigh temperature of 180 degrees Fahrenheit and breast temperature of 170 degrees Fahrenheit.

Note: when turkey is cooked on a covered grill, there may be a narrow rosy-pink band of meat just under the skin. This is due to charcoal combustion reacting with the meat pigment. This is not a sign of undercooked meat.

Instructions from Butterball.