Posted by Lee on October 04, 2001 at 18:57:09:
In Reply to: turkey posted by Cliff Johnson on October 03, 2001 at 23:57:02:
Turkey Grilling Tips
Make sure that the turkey fits on your grill with the lid closed. Allow at least 1-inch of space between the top of the turkey and the lid.
Have adequate fuel on hand. Cold weather grilling may require as much as twice the amount of fuel you usually use during the warmer BBQ seasons.
If charcoal is used as a fuel use a good quality brand name, or consider using a natural Hardwood Lump Charcoal product substitute.
Avoid strong fire starters and self-lighting briquettes; their aroma (petroleum) can overwhelm the flavor of turkey. Instead, use a chimney starter, or an electric coil fire starter.
Spray the unheated cooking grid with a non-stick cooking spray to prevent the turkey from sticking.
If barbecue sauce or a sweetened glaze is used, brush it on the turkey during the last half hour of cooking to prevent burning.
Cook two small turkeys or turkey products at the same time on the grill. The cooking time is the same for two items as for one when similar in size.
Do not stuff a turkey to be cooked on an outdoor grill due to food safety concerns.
When turkey is cooked on a charcoal grill, there may be a narrow rosy band of meat just under the skin. This is due to charcoal combustion reacting with the meat pigment. This is not a sign of under-cooked meat.
Weather conditions, temperature of the coals and thickness of the meat may influence the total cook time. Place an oven thermometer on the grill rack to monitor temperature. It may be necessary to adjust the number of briquettes or the controls on a gas grill to maintain medium heat (325 to 350 degrees F.).
In addition to the specific Turkey Tips mentioned here please refer to the Perfect Barbecue section for basic BBQ grillery.
Nutritional Tips
Here are some nutritional tips to save fat calories.
Prepare and cook stuffing separately from the turkey. Fat juices from the turkey can soak into the stuffing and not drip into the pan.
Decrease the amount of turkey dripping in the gravy.
Use defatted stock to make stuffing and gravy. You can purchase fat-free stock or do it yourself. Simply refrigerate the stock. As the stock cools the fat will rise to the surface. Skim the fat off after a few minutes.
Choose white meat versus dark meat - it contains one-half the fat, as well as lower calories, cholesterol and sodium.
Turkey is lower in fat and saturated fat than other meat and also a valuable source of protein.
Meat (3 oz. portion) Fat Protein
Roasted, skinless turkey 2.6 grams 25 grams
Roasted, trimmed beef 9.4 grams 29 grams
Broiled, ground beef 16.9 grams 25.4 grams
Turkey Grilling Techniques
If you are not familiar with the grilling techniques mentioned in this section please refer to our Barbecue Definitions page for additional information.
To obtain the best results cooking turkey outdoors use these cooking methods.
Direct Heat Grilling;
Used for fast cooking of smaller turkey cuts which require 25 minutes or less grilling time.
Some examples:
Turkey Breast Steaks
Turkey Breast Tenderloin
Ground Turkey Burgers
Indirect Heat Grilling;
Used for slower, even cooking of larger turkey cuts or whole turkeys.
Some examples:
Whole Turkey
Bone-in Turkey Breast Half
Bone-in Turkey Breast
Bone-in Turkey Thighs
Turkey Wings
Grill Cooking
Charcoal Covered Grills - Whole Turkey
Prepare the grill for indirect heat grilling.
Remove the top cooking rack and open all vents. If possible use a drip pan larger than the turkey. Position the foil drip pan in the middle of the bottom rack.
For a 22-inch grill, place 25 to 30 briquettes on each lengthwise side of the drip pan. Burn coals to gray ash, about 30 minutes.
Meanwhile, soak two cups of Woodbridge Vintage Chips in water or wine for twenty minutes. Repeat the process once each hour.
Prepare the turkey for grilling according to the directions in Turkey Basics . Do not stuff the turkey. Brush the turkey with vegetable oil to prevent drying. Insert an oven-safe meat thermometer into the deepest part of the thigh without touching the bone.
Check the grill temperature with an oven thermometer. The optimum cooking temperature should fall between 325 - 350 degrees F. If necessary adjust the temperature, and re-arrange the coals so both sides are equally hot. Monitor the temperature during the entire cooking process.
Spray the cool cooking rack with a non-stick cooking spray. Place the cooking rack in the grill with the handles over the coals. This makes it easier to add briquettes and wood smoking chips during the cooking process.
Place the unstuffed turkey, breast side up, on the top of the cooking rack over the drip pan. Gently, add one cup of the drained wood smoking chips to the fire. Cover grill, leaving vents open.
Add 6 to 9 briquettes to each side every hour to maintain a grill temperature of 325 - 350 degrees F. Add a cup of wine saturated wood smoking chips to the fire each thirty minutes.
A 12 pound unstuffed turkey will take between two and three hours to cook. As a guide, grill the turkey 9-13 minutes per pound.
Always verify doneness with a meat thermometer. Refer to our guide below for the correct temperatures.
Thermometer Location Insertion Area Temperature F.
Thigh Deep in the center of the thigh without touching the bone; also juices should be clear, not pink when the thigh muscle is pierced deeply. 185 degrees
Breast Thickest part of the breast, just above the rib bones. 175 degrees
Stuffing In the center of the stuffing, if the turkey is stuffed. 165 degrees
After insertion for 5 minutes.
Charcoal Covered Grills - Bone-In Breast or Boneless Turkey
Follow the same method as for a whole turkey to cook a bone-in breast of turkey, or a boneless turkey.
A 3 - 9 pound bone-in breast of turkey will take 1-1/2 to 3 hours to cook.
A 3 pound boneless turkey will take 1 to 1-3/4 hours to cook.
Always verify doneness with a meat thermometer.
Gas Covered Grills - Whole Turkey
Prepare the grill for indirect heat grilling.
Remove the top cooking rack and open all vents. If possible use a drip pan larger than the turkey. Place a wood smoking tray on the briquettes near one side of the grill which is easily accessible.
For Dual Burners
Position the foil drip pan over the briquettes on one side of the grill. Preheat the burners on high for 10 to 15 minutes with the lid closed.
For Triple Burners
Position the foil drip pan over the briquettes in the center of the grill. Preheat the burners on high for 10 to 15 minutes with the lid closed.
Meanwhile, soak two cups of Woodbridge Vintage Chips in water or wine for twenty minutes. Repeat the process once each hour.
Prepare the turkey for grilling according to the directions in the Turkey Basics section. Do not stuff the turkey. Brush the turkey with vegetable oil to prevent drying. Insert an oven-safe meat thermometer into the deepest part of the thigh, without touching the bone.
For Dual Burners
Turn the temperature down to medium, or to a setting that maintains a temperature of 325 - 350 degrees F. Verify the grill temperature with an oven thermometer. If necessary adjust the temperature using the active gas control. Monitor the temperature during the entire cooking process.
For Triple Burners
Turn the center burner off and turn the front and back burners to medium heat, or to a setting that maintains a temperature of 325 - 350 degrees F. Verify the grill temperature with an oven thermometer. If necessary adjust the temperature using the front and back active gas controls. Monitor the temperature during the entire cooking process.
Spray the cool cooking rack with a non-stick cooking spray. If possible, place the cooking rack in the grill with one of the handles over the smoking tray. This makes it easier to add the wood smoking chips during the cooking process.
Place the unstuffed turkey, breast side up, on the top of the cooking rack over the drip pan. Gently, add one cup of the drained wood smoking chips to the wood smoking box, or briquettes. If you don't have a wood smoking tray substitute a small foil tray, or place the wood chips directly on the briquettes. Cover grill, leaving vents open.
Add a cup of wine saturated wood smoking chips to the fire each thirty minutes.
A 10 -12 pound unstuffed turkey will take between two and three hours to cook. As a guide , grill the turkey 9-13 minutes per pound.
Always verify doneness with a meat thermometer. Refer to our guide below for the correct temperatures.
Thermometer Location Insertion Area Temperature F.
Thigh Deep in the center of the thigh without touching the bone; also juices should be clear, not pink when the thigh muscle is pierced deeply. 185 degrees
Breast Thickest part of the breast, just above the rib bones. 175 degrees
Stuffing In the center of the stuffing, if the turkey is stuffed. 165 degrees
After insertion for 5 minutes.
Smoke Cooking
For a delicious wood-smoked flavor try cooking in a water smoker. Water smoke-cookers operate on electricity or charcoal. The cooking process is slow and indirect with a temperature lower than grilling but high enough to fully cook the turkey. This method of outdoor cooking yields the most tender and juicy smoked turkey you will ever eat.
To Smoke a Whole Turkey
Soak 3 pounds of Woodbridge Vintage Chips in water or wine for one-half hour.
Plug in electric smoker or ignite charcoal about 30 minutes before cooking.
Position foil-lined water pan in the smoker according to manufacture's directions. Fill the pan with water, or other appropriate liquid. As the water heats, steam will form and permeate the turkey. Some people add small quantities of cut-up vegetables (carrots, onions, etc.) , herbs, or additional liquids (wine, etc.) for flavoring which is absorbed by the turkey.
Meanwhile, prepare the turkey for smoking. Start with a completely thawed turkey. Remove giblets and neck, drain juices, rinse in water and blot dry. Brush skin lightly with vegetable oil. Do NOT stuff.
Insert oven-safe meat thermometer into the deepest part of the thigh, not touching the bone.
Check the temperature of the grill at the cooking grate. BE SURE the temperature is between 250 - 300 degrees F.
Add two cups of the drained wood smoking chips to the charcoal, or add according to the smoker manufacturers instructions.
Place the turkey on the cooking rack, cover and adjust vents according to the manufacturers directions.
MAINTAIN 250 - 300 degrees F. temperature throughout the cooking process. Monitor the temperature with an oven thermometer to ensure the correct temperature.
If using a charcoal smoker, add additional briquettes each hour. Continue to add wood smoking chips as necessary.
Check the water pan every two hours and add water as needed.
The actual smoking time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals, and the outside air temperature. Estimate 20 to 30 minutes per pound, and always use a food thermometer to verify doneness. Refer to our guide below for the correct temperatures.
Thermometer Location Insertion Area Temperature F.
Thigh Deep in the center of the thigh without touching the bone; also juices should be clear, not pink when the thigh muscle is pierced deeply. 185 degrees
Breast Thickest part of the breast, just above the rib bones. 175 degrees
Stuffing In the center of the stuffing, if the turkey is stuffed. 165 degrees
After insertion for 5 minutes.
Safety Notes
Follow the equipment manufacturers guidelines.
For safety, the turkey must reach 140 degrees F. in 4 hours or less. Check after 3-1/2 hours, if the temperature is low finish in oven.
Total cooking time will be increased 10 minutes or more each time the lid is removed.
Smoking has no preservative effect. Smoked turkey must be refrigerated.
Grill Chart
Times may vary depending on temperature of the fire, thickness of the meat and weather conditions. Use the chart below as guide for grilling times. When applicable verify doneness with a meat therometer.
Turkey Product Grilling Method Estimated Grilling Time
Breast Tenderloins
(1/2 lb. each)
Direct heat 15 - 20 minutes
Breast Steaks (3/4-inch thick, ? lb.) Direct heat 15 - 20 minutes
Bone-in Breast Half (2 - 3 lb.) Indirect heat 1 - 1-1/2 hours
Bone-in Breast Indirect heat 2 - 2-1/2 hours
Bone-in Thighs (3/4 - 1 lb. each) Indirect heat 50 minutes - 1-1/4 hours
Wings (3/4 lb. each) Indirect heat 50 - 60 minutes
Ground Turkey Burger
(1/2-inch thick, ? lb.)
Direct heat 5 - 6 minutes per side