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 an easy way to cook a Thanksgiving turkey and free up your oven for other dishes.
Provided by Rtarver
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 18
Number Of Ingredients 8
Steps:
- Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
- Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
- In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
- Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
- Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.7 calories, Carbohydrate 1 g, Cholesterol 179.3 mg, Fat 21.4 g, Fiber 0.1 g, Protein 61.7 g, SaturatedFat 6.2 g, Sodium 508.2 mg, Sugar 0.5 g
HOW TO GRILL A WHOLE PERFECT TURKEY
Make and share this How to Grill a Whole Perfect Turkey recipe from Food.com.
Provided by Sheenaeh
Categories Meat
Time 4h10m
Yield 15 lb turkey, 15 serving(s)
Number Of Ingredients 13
Steps:
- 15 lb Turkey.
- Rinse Turkey.
- Pat Dry with Paper Towels.
- Put into a Large Aluminium Pan.
- Separate skin from the breast of the turkey slide in about 5 slices of butter in different locations.
- After Cleaning out the inside of the Turkey, put in about 4 Whole Peeled and Sliced Carrots, 3 peeled and Sliced Onions, 1 quartered Apple and about 2 Table Spoons minced Garlic.
- Combine 3 Cups Cranberry Juice and 3 cups Apple Juice, 1/2 Brown Sugar 1/2 cup Soy Sauce and a 1/2 cup of White Vinegar with 1 Table Spoon Minced Garlic. Stir well.
- Season the outside skin with a good covering of Season All, Garlic Powder, and Onion Powder.
- Fill the cavity of the Turkey with as much of this marinade as possible. It will drain out after you lay the turkey down. You will want atleast 2 inches of marinade around the turkey.
- As the turkey cooks, you will need to add more of this to the pan, or you can use substitute it with a small amount of water.
- Cover the turkey Completely with foil.
- Put the turkey as low on the grill as possible the lid of t grill MUST close completely.
- Start the turkey on a temperature around 500 degrees. Lower the heat to medium or medium high after 30 minutes.
- You will want to keep the turkey on a temperature that the marinade stays at a Slow Boil.
- Baste the turkey regularly, keep the skin moist.
- I cook my turkey about 15 to 20 mins per pound.
- 1 hour before the turkey is done you should loosen the foil around the bird so that the skin browns. Do not remove it completely as the foil keeps the steam inside.
- Remove the turkey only after the internal temperature reaches 165 degrees F.
- Remove the carrots, onions, apples and garlic from inside the turkey.
- Let the turkey cool for 15 mins before carving.
Nutrition Facts : Calories 583.6, Fat 26.7, SaturatedFat 7.5, Cholesterol 225.8, Sodium 766.8, Carbohydrate 11.8, Fiber 0.9, Sugar 9, Protein 69.3
GRILLED TURKEY
Provided by Bobby Flay
Time 17h45m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
- Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
- Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
- Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.
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.
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- Practice, Practice, Practice. If you don't use your grill often, it's worth reserving a weekend evening prior to Thanksgiving to practice. Follow the whole recipe, soup to nuts.
- Go With Indirect Heat. Direct heat means that the flames and heat source are immediately below the bird. You don't want that. "You'll burn the bottom of the bird," warns Karmel.
- Preheat the Whole Grill for 15 Minutes. If using a gas grill with three burners, as we did, let them all fly at high heat for a full 10 to 15 minutes—and then kill that middle burner, just before plopping on the bird.
- Get a Grill Thermometer. You want a meat thermometer for the bird itself, but it's also worth spending $5 for a grill thermometer, says Karmel. The dials on the outside of a gas grill often don't reflect the interior temperature accurately.
- Watch Out for Wind. Our burners blew out a few times without us even noticing. "Wind is the only thing that affects the cooking time," says Karmel. "If it's not windy, it doesn't matter how cold it is outside, but wind has a tendency to blow out burners."
- Save the Drippings in a Shallow Pan. Catch those drippings for gravy, but don’t let your bird sit too deep inside a pan, which could prevent the bottom from cooking evenly.
- If You Stuff, Budget for a Longer Cooking Time. "You absolutely can stuff the bird," says Karmel. "But when you do, it adds a lot to the cooking time, because you have to cook it until the center of that stuffing comes to temperature."
- Oil Your Bird. It's crucial to oil the whole bird. Not only does this keep it from sticking to the grates or drip pan, but it also makes for a beautiful finish.
- Give Your Grill a Tune-up. Ask at your local hardware store—or wherever you bought your grill—if they do tune-ups. "You want to make sure it's clean, there are no clogged burners, and everything's working and up to par," says Karmel.
- Be Creative With the Gravy. Gravy is a fun place to think outside the box. Karmel's recipe is wonderful, and almost like a French sauce thanks to a few glugs of white wine and butter.
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