This is an easy way to cook a Thanksgiving turkey and free up your oven for other dishes. With the increasing demand for quick and easy meal preparation, it is simple to see why turkey and grilling are being featured as a winning combination in recipes.
Per Serving: Calories 210, Total fat 8 g, Saturated fat 2 g, Cholesterol 120 mg, Sodium 125 mg, Carbohydrate 0 g, Dietary fiber 0 g, Sugars 0 g, Protein 32 g, Vitamin A 0 %DV, Vitamin C 0 %DV, Calcium 2 %DV, Iron 15 %DV
- 1 frozen turkey (12 pounds), thawed
- 3 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh or 2 teaspoons dried herbs, such as thyme, sage or rosemary
- 3 cups water
- 1 PREHEAT grill to medium-high heat.
- 2 Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back.
- 3 Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.
- 4 RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs.
- 5 Place pan on grate of grill. Add water to pan, then close the lid of the grill.
- 6 GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy.
- 7 Remove turkey from grill; let stand 15 to 20 minutes before carving.
- 8 Meanwhile, use pan drippings to make gravy, if desired.
- 9 NOTE: Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.
- 10 JAZZ IT UP: For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.