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.
How to Grill Turkey on a Gas Grill
There’s more than one way to cook a turkey. Grilling turkey on a gas grill is becoming a popular alternative for this holiday staple. No matter the occasion, your gas grill can produce a beautifully browned bird that’s full of flavor. Did we mention that it is also fairly simple? Follow these steps to grill a whole turkey.
Steps to Grill a Whole Turkey
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.
Spatchcocking helps. Spatchcocking is easy to do. Spatchcocking involves removing the spine and flattening the turkey out. It will cook more evenly.
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.