Main dishes

Grilled Turkey

photo by:kraft

DELISH and EASY!!!my 1st time was SUCCESS! and I'll be preparing my T-daY turkey this way again this year, if you choose just add more spices for flavor...doesn't have to b...read more

posted by

mykhay3

on 11/22/2011

time

prep:

15 min

total:

3 hr 5 min

servings

total:

24 servings

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What You Need

BUTTERBALL® Frozen Whole Turkey (12 lb.), thawed

Tbsp. oil

1/2

tsp. salt

1/2

tsp. pepper

Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary

cups water

Make It

PREHEAT grill to medium-high heat. 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. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.

RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.

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. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.

Butterball® is a registered trademark of Butterball, LLC 2009

Kraft Kitchens Tips

Keeping It Safe

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.

Special Extra

For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.

A Quick Tip

A 12-lb. turkey takes about 2-1/2 hours to cook on the grill. Make sure that you have enough gas in the tank before the turkey is ready to be grilled. A full tank usually lasts about 18 hours.

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mykhay3

posted:11/22/2011

DELISH and EASY!!!my 1st time was SUCCESS! and I'll be preparing my T-daY turkey this way again this year, if you choose just add more spices for flavor...doesn't have to be textbook. I really loved this method and it frees my oven up for BAKING other dishes. happy holidays!

robertmaginnis

posted:12/30/2008

I added more chicken broth.6-8 cups .I also stuffed the Turkey with an onion and an apple.It turned out juicy the way i like it.

a cook

posted:7/26/2007

My family did enjoy this turkey. I will make it again. There is only one thing you do have to remember to do and that is baste the turkey from time to time, as mine came out a little too dry as I didn't baste it enough.

mngarveys

posted:7/17/2007

Awesome and so nice to make outdoors with the weather being so hot here in Minnesota. Will be making it again for the whole family on Sunday! Thanks!

a cook

posted:7/6/2006

My husband changed the recipe a bit by shooting the turkey up with marinade and letting it set overnight. It was awesome!

a cook

posted:6/20/2006

Im going to try it myself sounds great

sharonbru

posted:5/10/2005

I made this recipe last summer, but instead of adding water i basted the turkey every 30 minutes with white wine and chicken broth. I also added a few hickory chips soaked in water to the bottom of the grill. The turkey had a delicious smoked flovor and was very moist and juicy. Everyone who tried it raved over the flovor.

javamomma

posted:11/23/2004

This was so easy; I loved it! The turkey was beautiful, and tasted great. We grill all year long, so this recipe works perfectly for us. I decided to stuff the turkey with orange wedges. I think this helped keep the turkey super moist, and gave it a wonderful flavor and aroma. I will definitely make this again, and now I will probably eat turkey many more times during the year.

myrawcastillo

posted:6/30/2004

I will make this recipe next sunday

a cook

posted:6/15/2004

I tried this recipe and then did it a bit differently. I added a pan of wet wood chips to the gas grill and directly to the coals on a charcoal grill. It was a wonderful addition. I did not use a drip pan, but did put a small pan of water into the covered grill to keep it moist. I also soaked the Turkey in a pail of water with some salt, brown sugar, oranges(with juice), herbs and a cup of bourbon (optional). It keeps the meat moist and tender.