Guide for grilled turkey: Slowly Grilled Marinated Turkey
In addition to the traditional barbecue fare this summer, throw a turkey on the grill. A simply marinated whole grilled turkey will wow your guests even better than your roasted Thanksgiving bird. A slow grilled turkey will result in succulent meat, crispy skin, and a deliciously novel meal for your summer backyard cookout.
Grilled Turkey Recipes
Grilled Marinated TurkeyMakes 16 servings
6 heads of crushed garlic
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 cup fresh lemon juice
1 cup dry white wine
6 ounces frozen orange juice concentrate, thawed
1 (16-pound) turkey, rinsed, patted dry
Directions for marinade:
1. Combine garlic with pepper, cumin, oregano, and salt. Whisk in lemon juice, wine, and orange juice. Place turkey in a large roasting bag and pour in marinade. Seal and marinate overnight in the refrigerator.
2. Remove turkey from bag, scraping off any excess marinade (discard marinade). Rotate wings back to hold neck skin in place. Move legs in tucked position. Season turkey skin and the cavity with salt and pepper.
Charcoal grill directions:
Use indirect heat to grill the turkey.
1. Prepare the grill by removing top grill rack and opening all vents. Place 50 to 60 briquettes in center of the lower grill rack or the bottom of grill and ignite them. When coals become ash gray, after about 20 to 40 minutes, separate them into two equal parts, on the outer edges of the lower grill rack or bottom of grill.
2. Place a foil drip pan or a double piece of heavy-duty aluminum foil between the two piles of coals. Lightly grease the top grill rack before placing it on the hot coals. Place the prepared turkey in the middle of the grill rack, directly over drip pan or foil and replace the lid on the grill.
3. You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey's doneness by using a meat thermometer. Poultry cooked on a grill browns very fast. Breast meat is ready at 170 degrees F., thigh meat at 180 degrees F.
4. Maintain grill heat during cooking by adding five to eight briquettes to both sides of hot coals every hour or as needed. Plan on cooking for 3 to 4 hours.
Gas grill directions:
1. Start with a clean grill rack, bottom tray, and catch pan. Preheat burners by turning heat to high and closing the grill lid. Grill temperature should be about 500 degrees F.
2. Use indirect method of grilling by turning off the burners directly beneath the food and turning on the burners on either side of the food to the same heat setting (medium to low) and use a disposable drip pan to catch the drippings.
3. You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey's doneness by using a meat thermometer. Breast meat is ready at 170 degrees F., thigh meat at 180 degrees F. Plan on cooking for 3 to 4 hours.
Note: Whether you use a gas or charcoal grill, keep the lid on the grill closed as much as possible to prevent heat loss.
Is pink turkey meat safe to eat?