Start with a clean grill rack, bottom tray and a disposable drip pan. Preheat the grill.
Cook a whole turkey with indirect cooking. To cook using the indirect heat, turn off the burners directly under the turkey.
Turn the burners on the side away from the turkey to medium-low.
Place the disposable drip pan under the turkey to catch the drippings. Do not use the drippings.
Turkey Grilling Guidelines:
|Whole Turkey, unstuffed||Grill Time||Internal Temperature|
|8 to 12 pounds||2 to 3 hours||180°F in thigh and 165°F in breast|
- 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 and 165°F in breast.
Wash hands and all items that come into contact with uncooked turkey.
Find more whole turkey basics here.