Juicy Grilled Turkey
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- 15-20 pound thawed turkey ( i prefer butterball)
- 6 Tbsp
- olive oil
- poultry seasoning
- apples, sliced
- 1 large
- white onion, quartered
- 1 large
- orange, sliced(leave peel on)
- 1/2 c
1Preheat your gas grill on medium low. If you have a 4 burner gas grill you will need to only use the 2 outer burners.
2Take the thawed turkey out of the package. Remove the neck bone and giblets from the cavity. Rinse it out. You don't have to rinse the skin. Place the turkey in an aluminum roasting pan. I like to use the ones that have the handles attached. You will still need to support the weight underneath when caring it.
3Sprinkle some poultry seasoning inside the bird. Place the cut up apples, oranges and onions inside. Fill to the outer edge. You will not be eating these. They are just to keep the bird nice and moist.
4Next you will want to add the sliced butter squares. You will need to get your fingers under the skin between the skin and meat. Slide your fingers around to loosen the skin. Place the butter squares randomly all under the skin. There is no need to do this to the legs or wings.
5Grab some light olive oil and a pastry brush. Brush the oil over the bird covering all the skin. Next sprinkle poultry seasoning all over and rub it in. Pour about 1/2 cup of water in the bottom of the pan.
6Cover the bird and the pan with aluminum foil. Place that bad boy on the grill. Close the grill. Grill till your turkey reaches 180 degrees on a meat thermometer. It should take between 3 1/2-5 hours depending on your turkey size. My 20lb turkey only took 4 hours and 15 mins. Smaller turkeys take less time. I also rotate my turkey 180 degrees every hour, so that it cooks evenly. You will not have to baste it at all. It stays juicy. The last hour you will want to remove the foil so your turkey reaches golden brown. When done, take the bird off the grill and let it rest for 20- 30 minutes so the juices can flow through out the turkey before cutting. Enjoy!
7NOTE: The meat around the bone may look a bit pink when cutting into it. As long as the temp reached 180 and juices run clear then you are good to go. The breast meat will be nice and white.