Charcoal Grilled Whole Turkey
Instructions:
Grilled turkey has become so popular that some cooks serve it for Thanksgiving, but keep in mind that a 12- pound bird is the largest that comfortably fits on a grill. Don’t be concerned about the pink color of the meat under the skin—it’s caused by the smoke. 1 turkey (12 pounds) 2 tablespoons vegetable oil 2 teaspoons dried sage 2 teaspoons dried thyme 2 teaspoons salt 1â„2 teaspoon ground black pepper
Makes 12 main-dish servings Prep: 15 minutes Grill: 2 hours 15 minutes to 3 hours
- Prepare grill: In bottom of covered charcoal grill, with vents open and grill uncovered, ignite 60 charcoal briquettes (not self-starting). Allow to burn until all coals are covered with thin coat of gray ash, about 30 minutes. With tongs, move hot briquettes to two opposite sides of grill and arrange in two piles. Place sturdy disposable foil pan (13" by 9" by 2") in center of grill between piles of coals to catch drips.
- Remove giblets and neck from turkey; reserve for another use. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
- Fasten neck skin to turkey back with skewers. Tie legs and tail together with string. Secure wings to body with string, if desired. In cup, combine oil, sage, thyme, salt, and pepper; use to rub on outside of turkey.
- Place turkey, breast side up, on rack over foil pan. Cover grill and cook 2 hours 15 minutes to 3 hours, adding 8 or 9 briquettes to each side of grill every hour to maintain grill temperature of 325°F on oven or grill thermometer. Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, reaches 175° to 180°F and juices run clear when thickest part of thigh is pierced with tip of knife.
- When turkey is done, transfer to warm platter; let stand 15 minutes to set juices for easier carving. Skim and discard fat from drippings in bottom of pan; serve drippings with turkey.