It’s just a few weeks until Thanksgiving and to me it’s a belt-busting bonanza of food that begins and ends with a grilled turkey. If you’re planning to join in the turkey festivities, here are few things to ponder:
Are you READY?
The turkey should be properly thawed, seasoned in and out or brined, and ready to be cooked.
- TIP 1: Be sure the turkey fits your grill. The lid must be completely down to allow for indirect cooking, not resting on top of the turkey.
Do you plan to put your turkey in a roast holder inside a drip pan on the cooking grate? Or will you place the turkey directly on the cooking grate with a drip pan under the grate to catch the drips? This decision needs to be made before the grill is heated up.
Are you SET?
A gas grill should be preheated for about 15 minutes with all burners on high. Then turn off the center burner and set the outside burners on low, or if you have a two-burner grill, turn off the right-hand burner. Wait until the temperature reaches 325°F to 350°F.
- TIP 2: Get the propane tank filled just prior to Thanksgiving so you know you will have enough to finish the meal.
A charcoal grill should have ashed-over charcoal separated into two piles with a drip pan in the center to provide a 325°F to 350°F inside temperature. To maintain the temperature -- add charcoal each hour, or remove charcoal if it gets too hot.
- TIP 3: Buy a fresh 20 lb bag of charcoal so you know you’ll have enough
- TIP 4: Use long-handled tongs and a barbecue mitt to put in or take out charcoal
Then GO!
This is the moment you’ve been waiting for. Center the turkey on the grill, close the lid, and set your timer. If you’re using a gas grill, keep the lid closed until you think it is done. Remember -- Lookin’ ain’t cookin’.
- TIP 5: Clues to doneness – The drumsticks should move easily, the breast internal temperature should be 165°F, or check the thighs for 170° to 175°F temperature
Grill according to recipe directions, depending on weight. For instance, a 15-lb turkey will take 2-3/4 hours to 3-3/4 hours, just like in the oven.
- TIP 6: At the end of the day, take a few moments to be thankful.
From all of us at Weber, Happy Thanksgiving Day.
User Comments
Nov 29, 2012Kevin says...
Hello Capt.Stewart,
Great question on the set up of a charcoal grill for indirect grilling. The best way to set up your grill is with a semi circle of coals on each side of your kettle. The bottom vent should be open about 1/4 of the way, with the top being adjusted to lock in the 350 degree temperature for roasting. I like keeping the bottom vent stationary and using the lid damper to adjust temperatures when grilling. Hopefully your turkey came out great. What are you grilling for the rest of the holidays?
Happy Grilling!
-Kevin
Nov 22, 2012Stewart says...
Happy Thanksgiving. I hope you read this before I start on the Turkey! In your recipes you have two different arrangements of the charcoal - semi circle and coals on each side. How do I decide? Should all vents be open? I frequently find that lower vent is very effective at controlling temperature but FAQ on your site says both wide open. First turkey needs to be perfect!
Nov 20, 2012Kevin says...
Hello Amshane,
Yes, the 11-13 minute per pound time applies to indirect grilling on both charcoal and gas. This time frame is when the grill is between 350 and 375 degrees. Hope this helps. Have a Happy Thanksgiving!
Happy Grilling!
-Kevin
Nov 20, 2012Kevin says...
Hi Todd,
Do yourself a favor, if you want a moist and flavorful turkey, pay no attention to the pop-up timer. Calculate out how long the turkey is supposed to be on the grill (11-13 minutes per pound), and begin checking the internal temperature of the turkey starting about 1 hour from when it is supposed to be done. This will ensure you are taking it off at the proper 165 degree temperature. I never follow the pop-up temperatures, I only use a meat thermometer. If you want to be successful grilling your first turkey, using a meat thermometer will help with that. Keep the questions coming and do me one favor, let me know how the turkey comes out! Have a Happy Thanksgiving!
Happy Grilling!
-Kevin
Nov 20, 2012Todd says...
Kevin,
Sorry for all the questions. I want my first Thanksgiving grilled turkey to be a success. Can I leave the pop-up thermometer in while using the rotisserie?
Nov 20, 2012Kevin says...
Hi Todd,
You are very welcome. Now, your question really depends on what type of wood you are going to use. If you are using hickory or mesquite, I would not smoke the whole time. These types of woods are very pungent and can leave a bitter taste on your bird. You want to use the smoke as a flavor, not "the" flavor. If you are using a light fruit wood, you can use this throughout the process. I would start off with soaked chips and then add every 30-45 minutes for the first two hours. After that, let your turkey cook. If this is your first time smoking a turkey you might notice the skin a little darker than you are used too. This is from the woods you are using for smoking. Hope this helps and keep the questions coming. Happy Thanksgiving to you and your family!
Happy Grilling!
-Kevin