Basic Turkey on the Grill


Grilling Method: Indirect/Medium Heat

1 14 lb. turkey, defrosted (Kosher turkeys have the best flavor) 1 tablespoon olive oil Kosher salt and freshly-ground pepper


Remove the neck and giblets; reserve for other uses. Remove and discard excess fat. Pat dry. Season the body cavity with salt and pepper. If necessary, tie legs together and twist wing tips under back to hold neck skin and level turkey. Brush turkey with oil and lightly sprinkle with salt and pepper.

If you want the dripping for gravy, place turkey breast side-up, in a heavy-duty aluminum roasting pan and place in the center of the cooking grate. Cook 11-13 minutes per pound or until an instant-read thermometer inserted in thickest part of the thigh (not touching the bone) registers 180 F degrees and the juices run clear. I strongly recommend using a meat thermometer with a turkey, otherwise it is too difficult to tell if it is truly done—even for a seasoned grill girl. About 30 minutes before the bird is done, remove the foil drip pan, reserve the drippings and place the bird in the center of the cooking grate. This allows the bottom of the bird to brown.

Transfer turkey to a platter and let sit for 15 minutes before carving.