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LOCATION: Recipes >> Outdoor Cooking >> Grilled Turkey 01

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GRILLED TURKEY

On a large Webers (round, covered, charcoal grill):

Get a flat turkey, otherwise the top of the turkey sticks to the
underside of the cover. This is only a problem with the 14+ lb.
size turkeys. Make sure it is not self-basting. Fresh is best.

Get the charcoal to the greying over stage, shift half the coals
to one side, the other half to the other side, put a foal drip pan
down the center (you can use drippings in this pan for the gravy,
but a lot will burn away).

Do NOT stuff the turkey other than a few onions or garlics. (I
forget why, but it is important not to do so). Slather the turkey
up with vegetable oil and season (salt/pepper). Loosely truss up
the legs. Put on a poultry rack.

Put the turkey in the rack in the center of the grill over the drip
pan. Cover the grill. Add 2-3 coals per side every half hour.
Cook 11-13 minutes per pound (eg. 132-156 minutes for a 12 pound
turkey).

You can add wood chips for smoked flavor if desired to the coals
just before you put the turkey in. Add more as time goes on.

The turkey meat comes out absolutely moist as moist can be, even
the white meat. You may want to foil protect the wings if they
start to look a little *too* golden brown towards the end of the
cooking.

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