GAS GRILL TURKEY
This turkey cooked on a gas grill comes out juicy with a lovely brown, crisp skin.
Provided by scoobyj45
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey breast-side up in a roasting pan.
- Put water in a large pot and bring to a boil. Add butter, seasoned salt, bouillon cubes, and black pepper to the pot; stir basting liquid well to combine.
- Draw up 30 milliliters basting liquid in a marinade injector; inject throughout bird. Pour remaining liquid into bottom of roasting pan, cover with aluminum foil.
- Bake turkey on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from grill, keep covered, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 1422.2 calories, Carbohydrate 1.6 g, Cholesterol 518.9 mg, Fat 93.4 g, Fiber 0.3 g, Protein 136.8 g, SaturatedFat 43 g, Sodium 1593.3 mg, Sugar 0.3 g
TURKEY ON THE GRILL
Steps:
- Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill.
- Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
- Method for the Charcoal Kettle Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.
- Charcoal Briquette Guide for Kettle Grill: For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.
- For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.
- For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.
- Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium. Keep grill covered.
SPATCHCOCKED GRILLED TURKEY
Spatchcock is a funny word, but it's a seriously smart way to cook a large bird: it roasts faster, and if you make it on the grill, you free up space in your oven to cook sides. Ask a butcher to remove both the back and breast bones from your turkey: this will ensure that it lies flat while grilling and both the white and dark meat will cook evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 10h40m
Yield 8 to 10 servings
Number Of Ingredients 3
Steps:
- The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
- The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.
SLOW-GRILLED TURKEY
Save precious oven space this Thanksgiving by roasting your turkey over charcoal instead. Check out our step-by-step photo tutorial.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h50m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Let turkey sit at room temperature at least 1 hour. Stuff turkey with aromatics or stuffing of your choice; tie the cavity closed.
- Open grill vents. Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. (Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy.) Top with main grill grate.
- Combine oil, salt, and pepper in a small bowl. Rub or brush mixture all over turkey.
- Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vent open). Every 45 minutes, add 8 unlit briquettes on each long side of roasting pan to keep heat even. (Some grills have a grate with space on the sides that allows for this addition. Otherwise you'll need a helper to lift the grate with the turkey while you add the coals.) Cook turkey until a thermometer inserted into the thickest part of the thigh (and the stuffing) reads 165 degrees, 2 to 3 hours (about 10 minutes per pound with aromatics, 12 minutes with stuffing). Remove from heat, and let rest 20 minutes before carving.
CHARCOAL GRILLED TURKEY HALF
This makes a great gravy! If you cannot grill it, roast it instead, for about 2 1/2 to 3 hours at 325 degrees-uncovered-basting every 30 minutes. Estimates for grilling are 15 to 18 minutes per pound but this will be on the high side because it is CHILLED for awhile thus making the pan, etc. cold which will affect the grilling times. We have a WEBER grill and DH does not want to remove the hot grate too often, so that is why the technique is as stated here.
Provided by WiGal
Categories Poultry
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 8 ingredients together in small dish, put onion, carrots, and celery in center of foil pan that you plan on using for grilling or roasting; sprinkle 1 1/2 teaspoons of seasoning mixture onto vegetables, add turkey broth.
- Rinse bird inside and out; pat dry.
- Try to loosen up some of the skin.
- Mix together olive oil and lemon juice; rub onto turkey.
- Sprinkle inside, outside, and under skin of bird with the remaining seasoning mixture.
- PUT TURKEY CUT SIDE DOWN IN FOIL PAN AND REFRIGERATOR FOR ONE HOUR . (Try to get veggies covered by the turkey so that the flavors can saturate the meat a bit).
- Prepare grill: all grill vents (including the cover) are OPEN. (Our grill has 3 vents on bottom and 1 on the lid, open them all up).
- Put 50 briquettes in grill.
- Set grate in place.
- Allow the coals to glow red hot, then change into a light coating of gray ash, which might take about 35 minutes, with the temperature reaching 350°F (medium heat) or so that your hand cannot tolerate the heat for more than 2 seconds-w/o touching grate, of course.
- Put foil pan onto grate; close 2 of the 3 bottom vents, COVER with grill cover that has its 1 vent HALFWAY OPEN.
- Grill for about 90 to 120 minutes, or until the meat thermometer temperature is 165 degrees F. (Allow 15 to 18 minutes per pound).
- Start checking 25 minutes before the minimum amount of cooking time. (If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.).
- Remove turkey from grill and let sit for 15 to 20 minutes before carving.
THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
GRILLED WHOLE TURKEY
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit the turkey on a V-rack.
Provided by Kemp Minifie
Categories Poultry turkey Christmas Thanksgiving Backyard BBQ Fall Grill/Barbecue Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
- Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
- Preheat burners on high, covered, 10 minutes, then turn off 1 burner (middle one if there are 3). Put turkey on oiled rack in roasting pan and add 2 cups water to pan. Set pan over turned-off burner and close lid immediately (temperature drops quickly when lid is lifted). Grill, adjusting burner or burners to maintain 450°F and rotating pan 180 degrees halfway through grilling, until thermometer inserted in fleshy part of each thigh registers 170°F, 1 3/4 to 2 1/2 hours. Time could be longer in cold weather. Avoid opening lid often because of rapid heat loss.
GRILLED TURKEY
Don't relegate turkey to the holidays-marinate and grill the breast for a satisfying warm-weather main dish. Boneless, skinless turkey breasts are seasoned with dried basil, oregano, parsley, garlic powder, and paprika for spiced, earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
- Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.
Nutrition Facts : Calories 239 g, Fat 5 g, Protein 44 g
More about "gas grill turkey recipes"
HOW TO GRILL TURKEY ON A GAS GRILL | CHAR-BROIL®
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- Drying out the turkey is a common faux pas for beginners. A brine is simple to make — it’s just salt and water. You’ll want to use 1 cup of salt for every gallon of water. Soak your turkey in a brine for an hour per pound. For example, if you have a 15-pound bird, let it brine for 15 hours. You can also try a dry brine with a variety of seasonings for extra flavor.
- Allow your turkey to thaw in the refrigerator before grilling. Otherwise, it won’t cook properly. Plan ahead, because a 20 to 24 pound turkey can take up to 5-6 days in the fridge. Always place your turkey in a plastic bag for thawing. This will help prevent food contamination.
- Spatchcocking is easy to do. Spatchcocking involves removing the spine and flattening the turkey out. It will cook more evenly.
- You can’t tell if a turkey is done just by looking at it. Use a digital meat thermometer to make sure it’s cooked properly. Shoot for at least 160°F in the breast and 175°F in the thigh.
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