The Greatest Grilled Turkey Recipes

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Steps:

• In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
• Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.

Steps:

• Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
• Combine turkey neck and giblets in a saucepan and cover with water. Bring to a boil and simmer 15 minutes, skimming. Add bouquet. Simmer 20 minutes. Remove stock from heat and strain. Reduce to 3 cups if necessary. Have a roasting pan with 6 tablespoons turkey fat. Add flour to fat and cook for 3 minutes. Add wine to roux and whisk until smooth. Add stock and bring to a boil.

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

Steps:

• Split the roast into two breasts.
• Pull back the skin and liberally season Cajun blend.
• Replace the skin and wrap in plastic.
• Refigetate 8 to 24 hours.
• Soak the toothpicks in water for about 30 minutes before taking the turkey out of the refigerator.
• Use the picks to tack the skin in place so it stays in place during grilling.
• Place the turkey on a preheated grill over low heat and cover.
• Turn about every 10 minutes.
• Apply your best Barbecue sauce for the last turn.
• Remove from the grill at about 160 degrees.

Steps:

• Remove giblets from turkey (discard or save for another use). Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together., Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside 2/3 cup for serving., Grill turkey 1-2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce. Cover and let stand for 15 minutes before carving. Serve with reserved sauce.,

Steps:

• 15 lb Turkey.
• Rinse Turkey.
• Pat Dry with Paper Towels.
• Put into a Large Aluminium Pan.
• Separate skin from the breast of the turkey slide in about 5 slices of butter in different locations.
• After Cleaning out the inside of the Turkey, put in about 4 Whole Peeled and Sliced Carrots, 3 peeled and Sliced Onions, 1 quartered Apple and about 2 Table Spoons minced Garlic.
• Combine 3 Cups Cranberry Juice and 3 cups Apple Juice, 1/2 Brown Sugar 1/2 cup Soy Sauce and a 1/2 cup of White Vinegar with 1 Table Spoon Minced Garlic. Stir well.
• Season the outside skin with a good covering of Season All, Garlic Powder, and Onion Powder.
• Fill the cavity of the Turkey with as much of this marinade as possible. It will drain out after you lay the turkey down. You will want atleast 2 inches of marinade around the turkey.
• As the turkey cooks, you will need to add more of this to the pan, or you can use substitute it with a small amount of water.
• Cover the turkey Completely with foil.
• Put the turkey as low on the grill as possible the lid of t grill MUST close completely.
• Start the turkey on a temperature around 500 degrees. Lower the heat to medium or medium high after 30 minutes.
• You will want to keep the turkey on a temperature that the marinade stays at a Slow Boil.
• Baste the turkey regularly, keep the skin moist.
• I cook my turkey about 15 to 20 mins per pound.
• 1 hour before the turkey is done you should loosen the foil around the bird so that the skin browns. Do not remove it completely as the foil keeps the steam inside.
• Remove the turkey only after the internal temperature reaches 165 degrees F.
• Remove the carrots, onions, apples and garlic from inside the turkey.
• Let the turkey cool for 15 mins before carving.