Juicy Grilled Turkey
115-20 pound thawed turkey ( i prefer butterball)
1 largewhite onion, quartered
1 largeorange, sliced(leave peel on)
How to Make Juicy Grilled Turkey
- Preheat your gas grill on medium low. If you have a 4 burner gas grill you will need to only use the 2 outer burners.
- Take 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.
- Cover the bird and the pan with aluminum foil. Place that bad boy on the grill. Use only the outter burners. Turn the burners to medium heat. 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!
- NOTE: 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.