Grilled Whole Turkey

With golden-brown skin without the hassle of basting, plus tender, juicy meat, this turkey is too good to serve only at Thanksgiving. MORE+ LESS-

By Betty Crocker Kitchens

February 23, 2010

fresh or frozen whole turkey (10 to 12 lb), thawed

teaspoon seasoned salt

1/4

teaspoon pepper

to 4 tablespoons oil or melted butter

Hide Images

1

Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove and discard neck and giblets from turkey. Rinse turkey with cold water. Season cavity of turkey with seasoned salt and pepper. Fasten neck skin to back with skewers. Turn wings back and tuck tips under shoulder joints. Refasten drumsticks with metal piece or tuck under band of skin at tail. Rub outside surface of turkey with oil. Insert meat thermometer so tip is in thickest part of thigh and does not touch bone.
2

Place turkey, breast side up, over unheated side of grill directly over drip pan. Cover grill; cook turkey with medium heat 2 1/2 to 3 1/2 hours or until thermometer reads 180°F to 185°F and legs move easily when moved or twisted. Avoid lifting cover until ready to check thermometer. (There is no need to baste or turn turkey.) Let turkey stand 15 to 20 minutes before carving.

To thaw a frozen whole turkey, allow 24 hours of refrigeration time for every 5 pounds of turkey. The turkey for this recipe thaws in 2 to 3 days. A quicker thawing method is to immerse the turkey, still in its original wrapper, in cold water. Allow 1/2 hour per pound of turkey, and change the water frequently. Never thaw turkey at room temperature.