How to Grill Turkey on a Gas Grill
Start with a good brine.Drying out the turkey is a common faux pas for beginners. A brine is simple to make — it’s just salt and water. You’ll want to use 1 cup of salt for every gallon of water. Soak your turkey in a brine for an hour per pound. For example, if you have a 15-pound bird, let it brine for 15 hours. You can also try a dry brine with a variety of seasonings for extra flavor.
Let it thaw.Allow your turkey to thaw in the refrigerator before grilling. Otherwise, it won’t cook properly. Plan ahead, because a 20 to 24 pound turkey can take up to 5-6 days in the fridge. Always place your turkey in a plastic bag for thawing. This will help prevent food contamination.
Hot TipIf you want to speed things up, you can try thawing it in cold water. It takes about 30 minutes per pound.
Spatchcocking helps.Spatchcocking is easy to do. Spatchcocking involves removing the spine and flattening the turkey out. It will cook more evenly.
Don’t guess.You can’t tell if a turkey is done just by looking at it. Use a digital meat thermometer to make sure it’s cooked properly. Shoot for at least 160°F in the breast and 175°F in the thigh.
Use indirect heat.Even though you’re not using your oven, you’re transforming your grill into an oven, so to speak. Don’t throw your turkey directly over a scorching hot burner like you would with a steak. The outside will be burnt to a crisp and the inside will be undercooked. You want to set up your grill for indirect heat and preheat it to 325°F, or medium heat. Place the turkey on the cool side of the grill to roast. What is Indirect and Direct Grilling?
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