How to Barbecue a Turkey on a Gas Grill

A grilled turkey frees up the oven for side dishes.

Just about anything can be cooked on a gas grill, and meat is a prime example. A grill can be a beneficial and simple way to cook a family meal or food for a party. When barbecuing a turkey on a gas grill, important things to keep in mind include proper basting and monitoring the grilling time.

Things You'll Need

• Bowl
• Basting brush
• 1/2 cup butter
• 1 medium onion, chopped
• 2 teaspoons chopped dried rosemary
• 3 cups chicken stock or water
• Salt
• Pepper
• Turkey, 15 to 20 pounds, fresh or thawed, giblets and neck removed
• Stuffing/dressing recipe
• Aluminum foil
• Cooking supplies
• Grilling utensils
• Serving tray
• Meat thermometer (optional)

Instructions

1. Combine the butter, rosemary, onion, chicken stock or water, salt, and pepper in a bowl to create the basting sauce. Pat the turkey dry with paper towels. Secure legs with twine or a clip.

2. Preheat the grill for at least 20 minutes before putting on the turkey.

3. Create the "grilling" pan (instead of a roasting pan). Layer three large pieces of heavy duty aluminum foil and create a pan. The sides should be about 2 1/2 to 3 inches tall.

4. Rub the inside of the turkey with half of the softened butter, then stuff the inside with your favorite stuffing or dressing, if desired. Rub the rest of the butter over the outside skin of the turkey. Generously salt and pepper the turkey.

5. Place the aluminum foil pan on the grill grates so it is evenly distributed over the two burners. Set the turkey crosswise on the gas grill. Cover with heavy duty foil and cook for 20 minutes per pound of turkey.

6. Remove the aluminum foil from the top of the turkey for the last hour of cooking. Baste the turkey during the last hour, every 10 minutes.

7. Open the grill when there are about 15 minutes left of cooking time, and insert a meat thermometer into the fleshy part of the thigh. The temperature should be 165 degrees Fahrenheit. If you don't have a meat thermometer, use a fork to pierce several areas of the turkey. The juices should run clear with no pink.

References

• What's Cooking America: How to Barbecue a Whole Turkey
• Huffington Post: How to Barbeque a Turkey