Grilling Turkey

Grilling turkey is one of the easiest things to do if you have the right equipment, a little bit of time and an understanding of the "indirect heat" method of grilling.

The turkey you see here was grilled on a Weber grill. I am told you can do a turkey on a gas grill but I have never done that. The Weber is just too easy and it provides the slight smokey flavor that a gas grill does not. Some gas grill enthusiasts might say you can use a smoker box (a metal box that you place hickory chips in and place in the gas grill with your bird) but I can't imagine it providing the same result as the Weber grill.

As with most of my recipes, I have created a video to show you how it's done. Scroll down for the video.

Indirect heat is a method where coals and hickory are placed on far sides of the Weber grill. the result is the Weber grill becomes an outdoor broiler oven with the heat circulating around the turkey. Again, the technique is shown in the video.

Oh, and one more thing. If you have a great side dish that you think goes great with grilled turkey, or any grilled or barbecued meat, CLICK HERE and share it with us. The best recipes will be winning some really cool stuff.

If you have any questions about grilling turkey or barbecuing in general, personally ask Dave by CLICKING HERE. You will hear from Dave personally within 24 hours, and quite possibly much sooner!

What You Need

• A Thawed Out Turkey, Any Size You Want: Read up on the proper method of safely thawing out a turkey if you bought it frozen. Plan on 2 to 3 days to properly thaw it out.
• Fuzzy's Poultry and Seafood Rub. Other rubs will do, but not as well as Fuzzy's!
• 1 or 2 Onions Quartered.
• 1 or 2 Apples Quartered.
• Olive Oil.

Once the bird is thawed, remove the bag which contains the internal organs. Remove the neck as well. (If you are making gravy keep the bag and the neck.)

Rinse off the turkey, dry it and rub it with olive oil. Then spread Fuzzy's Poultry and Seafood Rub all over the bird.

Fill the birds cavity with 1/2 apple and 1/2 onion. This steams the bird from within and imparts some very nice flavoring.

Place the bird on the Weber which is set up with charcoal and hickory for indirect hear. The picture you see is when the charcoal has been lit for 5 or ten minutes. You want to coals to be mostly gray before starting the cooking. Close the lid and that's it!

Depending on how how the grill becomes and how big your bird is, it can take anywhere from 1 to 3 hours. Check occasionally to make sure the charcoal doesn't need replenished and to occasionally check the temperature of the bird itself.

The grilled turkey is done when the breast hits 155 to 160 degrees Fahrenheit and the thigh reaches 175 to 180 degrees Fahrenheit.

Let the bird rest for 15 to 20 minutes after removing it from the grill. Enjoy the fun of grilling turkey!

Video by Dave

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