Mesquite Smoked Cajun Whole Turkey Cooked On Gas Grill Recipes

Steps:

• Preheat grill on high. Turn down to maintain (medium) 350 degrees.
• Place smoker box of wet mesquite chips on grill.
• Remove neck and giblets from cavity, rinse turkey, and pat dry.
• Mix spices in a small bowl, set aside 1 TBSP of mixture, and put some of the mixture in the cavity and some under the skin.
• Spray turkey with butter spray and pat reserved spice mixture on the skin of the turkey.
• Place turkey breast side down, turning back wing tips, on the grill over a dip pan.
• Cook turkey for 11 to 13 minutes per pound (internal temperature 180 degrees in thigh and 170 degrees in breast.
• Note: At halfway point, turn turkey if needed for even cooking. 10- 18 pound turkey takes 2 to 3 hours. We turned our turkey at 1 1/2 hours. To reach internal temperature of 170 in breast we cooked it for 1 1/2 more.
• Let stand 15 minutes before carving.

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.

Steps:

• Prepare grill using mesquite chips or coals.
• Brush turkey with oil.
• Combine remaining ingredients and sprinkle over turkey.
• Place turkey on grill.
• Cover grill and cook according to package directions.
• Wrap in foil and let stand 10 to 15 minutes.
• Remove netting from turkey and slice it.

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey breast-side up in a roasting pan.
• Put water in a large pot and bring to a boil. Add butter, seasoned salt, bouillon cubes, and black pepper to the pot; stir basting liquid well to combine.
• Draw up 30 milliliters basting liquid in a marinade injector; inject throughout bird. Pour remaining liquid into bottom of roasting pan, cover with aluminum foil.
• Bake turkey on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from grill, keep covered, and allow to rest in a warm area 10 to 15 minutes before slicing.