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Whole Turkey on Grill

I've prepared a whole turkey on both a gas grill and a Weber charcoal
grill. The largest turkey I've been able to prepare is about 14

General instructions:

Clean turkey well, removing any bits of pin feathers and cleaning
the cavity of any remaining pieces of innards. Soften a stick of
butter to room temperature and rub the cavity with half of the
stick of butter. Stuff with your favorite stuffing. With the
remaining butter, stuff a little between the skin and the breast
meat and rub some over the skin of the turkey. Stuff a little bit
of the stuffing between the skin and the breast also. Skewer the
cavity opening shut. Also place a little stuffing in the neck
cavity, tuck the neck skin under and skewer shut. Salt and pepper
the turkey and I like to place about three pieces of bacon on top
of the bird. I know, I know - this is not exactly the most low
cholesterol way of preparing turkey--but none of us have a problem
here and we've been eating this way for many, many years.

I've found that instead of using a roasting pan it is easier to
use a homemade pan from extra heavy duty foil - using three layers
of foil and making it just big enough to hold the bird and the
sides need to be about 2 1/2" high.

For a gas grill, I have placed the turkey crosswise on the grill
so that the pan is evenly distributed over the two sets of jets.
Set the flame so that a temperature of 300 to 325 degrees is
maintained. On my 44,000btu grill, that is about the lowest setting.
Cover with heavy duty foil for the majority of the cooking. Time
about 20 minutes per pound at 300 degrees. Remove the foil for
the last hour of cooking. Every once in while, baste the turkey
with the juices (or with the basting juice recipe--to follow). I
have "hot spots" in the jets of the grill--so about twice during
the cooking I turn the turkey around (and the pan, of course) so
that one side is not more cooked than

Basting Juice recipe

1 medium onion
1 stick butter
neck and gizzard
3 cups chicken stock or water or bullion
2 tsp chopped rosemary
salt and pepper to taste

1/2 cup vermouth
1 cup sweet marsala wine
juice from two lemons

Melt the butter in a heavy pot over medium high heat. Chop the
onion and saute in the butter until just translucent. Add the neck
and the gizzard and continue cooking for about 4 minutes. Add the
rosemary and stock and simmer until reduced by half. Strain well.
Use the gizzard and neck in the stuffing or the gravy. For the
basting juice, mix together the stock preparation, one half of the
marsala and vermouth and the juice of one lemon. Use the remaining
wine and vermouth and lemon juice if needed. I use all of the
mixture for a 20 lbs turkey, so I wouldn't think you would need to
use all of it for a smaller turkey. This really keeps the turkey
moist and flavorful. BTW, roasting a turkey on the grill - even
if you don't use this basing juice - makes a very, very flavorful
and juicy turkey (and whole chicken too).


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