How to Use a Gas Grill to Roast a Turkey
A prime benefit of grilling a turkey on your gas grill, other than enhanced taste, is that grilling frees up your oven for side dishes instead of trying to pack casseroles and baking pans around it. Grilling a turkey may seem like a cumbersome activity, but cooks who try it once find the method preferable to standard oven roasting. As with any meat, be sure to use a reliable meat thermometer to check the internal temperature of your roast to ensure safe eating. Does this Spark an idea?
Things You'll Need
- Drip pan
- Vegetable or olive oil
- Seasoning (salt, pepper, spices)
- Tongs
- Meat thermometer
- Carving board
Instructions
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Thaw the turkey thoroughly before grilling. The USDA recommends 24 hours for every four to five pounds of meat. Cooking a turkey that is not properly thawed will take longer to cook, making the meat less tender.
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Place a drip pan directly underneath the grill. Use a light metal or aluminum pan for catching the drippings, which can be used later for making gravy.
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Oil the grill with vegetable or olive oil to prevent the turkey from sticking.
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Preheat the grill on high for 10 to 15 minutes. Keep the lid closed during the preheating process.
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Set the grill to the indirect heating setting at a temperature of 325 degrees fahrenheit. If your gas grill does not have this type of setting, only heat one side of the grill, which will create a similar effect. Indirect heating with the lid closed creates the roasting effect required for grilling large roasts, such as a turkey.
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Rub a little vegetable or olive oil on the turkey and season it with your preferred herbs and spices. This is also called a rub, and some cooks like to season their bird for an hour or two in advance, allowing the herbs to work into the meat before cooking. Be sure to remove the neck and giblets from inside the cavity. Do not stuff the turkey.
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Place the turkey, breast up, on the middle of the grill. If you are only heating one side of the grill, place the turkey on the cooler side.
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Close the lid and roast for 45 minutes. Resist the urge to lift the lid and peek, as this only releases heat and will delay cooking time.
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Open the lid after 45 minutes and turn the turkey. Use tongs instead of a fork, which will pierce the meat and allow the juices to run out of your bird. Turn the turkey breast side down and continue roasting for another 45 minutes with the lid closed.
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Turn the turkey twice more during the cooking process at 45-minute intervals. When you get near the last 30 minutes of cooking time, take the temperature with a meat thermometer in both the breast and the leg. The leg meat needs to reach a temperature of 180 degrees fahrenheit, while the breast meat needs to cook to 170 degrees. Turkeys between 10 and 18 pounds require approximately two to three hours of cooking time.
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References
Resources
- Photo Credit Grilling chicken image by Elzbieta Sekowska from Fotolia.com
