Grill-Roasted Turkey for Gas Grill

Why this recipe works:

For a grill-roasted turkey recipe with crisp skin and moist meat wonderfully perfumed with smoke, we determined that a small (less than 14 pounds) bird was best; the skin on larger birds will burn before the meat is done. Brining the turkey in a mixture of water and salt before cooking helped… read more

For a grill-roasted turkey recipe with crisp skin and moist meat wonderfully perfumed with smoke, we determined that a small (less than 14 pounds) bird was best; the skin on larger birds will burn before the meat is done. Brining the turkey in a mixture of water and salt before cooking helped to keep the meat from drying out. To protect the skin and promote slow cooking in our grill-roasted turkey recipe, we placed the turkey on the opposite side of the lit gas burner. Using a V-rack also helped, as did turning the turkey three times instead of twice so that all four sides got equal exposure to the hot side of the grill.

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Serves 10 to 12

Because it's not possible to add more wood during the cooking process, a turkey grill-roasted over a gas fire will not taste as smoky as one roasted over charcoal. Hickory and mesquite are widely available in chip form; both work well in this recipe. The total cooking time is 2 to 2 1/2 hours, depending on the size of the bird, the ambient conditions (the bird will require more time on a cool, windy day), and the intensity of the fire. Check the internal temperature in the thigh when rotating the bird. If the thigh is below 145 degrees, wait 30 minutes, otherwise check in about 15 minutes.

Ingredients

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