Grill-Roasted Turkey for Charcoal 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 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 glowing charcoals. 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.