Start with a clean grill rack, bottom tray and a disposable drip pan.
Ignite charcoal briquettes. As a guide, a 22-inch diameter grill needs about 50 charcoal briquettes.
Allow the coals to develop a white ash.
Carefully push the ashed coals away from the middle, forming a ring on the outside of the grill.
Place a disposable drip pan on the bottom tray in the center of the grill, between the coals, and under the turkey. Do not use drippings.
Place the top grill rack on the grill. Place the turkey on the rack. Cover grill.
You will need to add four to five charcoal briquettes each hour during cooking.
Turkey Grilling Guidelines
- Whole turkey, unstuffed – 8 to 12 pounds.
- Grill Time – 2 to 3 hours.
- Internal Temperature – 180°F. at the thigh.
- Purchase a fresh whole turkey or fully thaw a frozen turkey that will fit under a covered grill.
- There should be one inch of space between the turkey and grill lid.
- Turkeys weighing 16 pounds or less are best for grilling.
- Remove neck, giblet and gravy packet, if applicable.
- Do not stuff the turkey.
- Grills vary greatly.
- Only indicator turkey is cooked is a meat thermometer inserted in thickest part of thigh registering 180°F.
Wash hands and all items that come into contact with uncooked turkey.
Find more whole turkey basics here.