Okay, so yesterday I decided to grill a turkey. It was a bit of an adventure, let me tell you! I’ve grilled chicken and burgers before, but a whole turkey? That’s a different beast altogether.
First, I had to get the turkey. I picked a smaller one, about 12 pounds, figuring it would be easier to handle. Then, I thawed it in the fridge for a couple of days. Always gotta remember that part – nobody wants a frozen-solid turkey on grilling day.
Prepping the Bird
- Once it was thawed, I took it out of the packaging and removed the giblets and neck. Don’t forget those!
- Then, I patted the turkey dry with paper towels. Super important for crispy skin.
- I mixed up a simple rub with salt, pepper, garlic powder, onion powder, and a little paprika. I wanted to keep it simple, not too overpowering.
- I gently loosened the skin over the breast and thighs and rubbed some of the mixture directly onto the meat, under the skin. Then I rubbed the rest all over the outside.
Getting the Grill Ready
I have a gas grill, so I set it up for indirect heat. That means I only turned on the burners on one side. I placed a drip pan with some water under the grates where the turkey would be sitting – this helps keep things moist and catches the drippings.
I preheated the grill to around 325°F. It’s important to keep the temperature relatively low and steady for a turkey, you don’t want to burn the outside before the inside is cooked!
Grilling Time!
I carefully placed the turkey on the grill, breast-side up, over the unlit burners (the indirect heat zone). Then, I closed the lid and let it cook.
I checked on it every hour or so, mainly to make sure the temperature was staying consistent. I also basted it a few times with some melted butter. I use a thermometer to monitor my process. I checked the turkey in multiple locations to ensure that it reached a uniform temperature, to avoid uneven cooking.
The Waiting Game (and the Finish Line!)
It took about 3 and half hours for my turkey to reach an internal temperature of 165°F in the thickest part of the thigh. That’s the magic number for poultry – gotta make sure it’s cooked through!
Once it hit 165°F, I carefully took the turkey off the grill and let it rest for about 20 minutes before carving. This lets the juices redistribute, making for a more tender and flavorful bird.
Finally, it’s done! The turkey is perfectly grilled. All that’s left to do is enjoy a sumptuous turkey feast!
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