How to Grill A Turkey- Burgee Style

Grilling a turkey can be a delicious and fun alternative to traditional oven-roasting, adding a smoky flavor and crispy skin. Here's a basic guide for grilling a turkey with a couple of my personal recommendations added:

Ingredients and Tools:

• Whole turkey (thawed if frozen)

• Olive oil or melted butter

• Salt and pepper

• Seasonings of your choice (such as garlic powder, paprika, or herbs)

• Charcoal or gas grill

• Charcoal or wood chips for added flavor (if using a charcoal grill)

• Meat thermometer

• Miller Lite (this is for the Chef- it's going to be a long day)

Instructions:

1. Prepare the Turkey (I like to brine mine overnight for a juicy turkey):

• Make sure the turkey is completely thawed if it was frozen.

• Remove giblets and neck from the turkey cavity.

• Pat the turkey dry with paper towels.

1. Season the Turkey:

• Brush the turkey with olive oil or melted butter. This helps crisp up the skin.

• Season the turkey generously with salt, pepper, and any other desired seasonings. You can use a rub or a mix of herbs and spices. ( I also inject my turkey underneath the skin with a MOJO marinate.)

1. Prepare the Grill:

• For a charcoal grill, light the charcoal and let it burn until the coals are covered with white ash. Optionally, add soaked wood chips for extra flavor. (I recommend the Weber indirect method for slow cooking.)

• For a gas grill, preheat to medium-high heat.

1. Set Up for Indirect Grilling:

• If using a charcoal grill, push the hot charcoal to one side of the grill. Place a drip pan on the other side.

• If using a gas grill, turn off one or more burners to create an indirect cooking zone.

1. Place the Turkey on the Grill:

• Place the turkey, breast side up, on the grill grates over the drip pan or on the cool side of the grill.

• If using a charcoal grill, you can add a handful of soaked wood chips directly to the coals for a smoky flavor.

1. Monitor Temperature:

• Cover the grill and adjust the vents to maintain a consistent temperature (around 325°F or 163°C).

• Rotate the turkey occasionally for even cooking.

1. Check Internal Temperature:

• Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh without touching the bone.

1. Rest the Turkey:

• Once the turkey is done, remove it from the grill and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute.

1. Carve and Serve:

• Carve the turkey into slices and serve with your favorite sides.

Remember, grilling times can vary based on the size of the turkey and the temperature of your grill, so it's crucial to use a meat thermometer to ensure it's cooked thoroughly.