Tips for Grilling or Smoking a Turkey

1. Flavor: Grilled turkey is juicy and delicious with amazing flavor, texture, and aroma. You can also bring in another layer of flavor by adding wood smoke to the grilling environment. Golden, crispy turkey skin is also easy on a grill.
2. More Room in Your Oven: With today’s versatile grills, you can cook virtually any part of your holiday meal on the grill, freeing up space in your oven. With the proper accessories, you can cook everything from pizza to pies on a grill.
3. Easy Clean Up: Cooking your turkey on a grill means less clean-up in the kitchen. Use a disposable roasting pan to catch those drippings for the gravy.
4. Impressive Presentation: A beautifully grilled turkey with golden-brown, crispy skin is sure to impress your friends and family.
5. Create a Separate Space: Guests tend to gather where the food is. The delicious aromas emanating from the grill will lure guests away from the kitchen where you are busy. Offer up some appetizers hot off the grill to keep guests entertained outside.

Cover your turkey during roasting.

• Put your turkey in a roasting bag to help keep moisture in. (Product pictured: Reynolds Turkey Oven Bags)
• Uncover the turkey during the last hour of roasting to crisp the skin and give it that golden finish.
• After removing the turkey from the grill, let it rest uncovered.

Wrapping your turkey in bacon can add extra flavor.

• A bacon wrap can add complex flavors to your grilled or smoked turkey.
• Be careful with a bacon wrap if you have brined your turkey. Salt from the bacon may create a turkey that is saltier than desired.

Cooking a turkey breast on a grill is different than cooking an entire bird.

• Cook the turkey breast at 350 degrees for 20 minutes. Turn down to 275 degrees until done.
• 4 — 6 pounds = 2 hours
• 6 – 8 pounds = 3 hours

Allow the turkey to rest for about 15 minutes before carving so the juices can settle.

Here is a handy guide for estimated cooking times based on the weight of the turkey and the type of grill you are using.

• Weber® (Gas Grills): 18 mins per pound approx., set at 350 degrees INDIRECT

• Traeger® (Pellet Grills): 15 mins per pound, approx., set at 325 degrees

• Big Green Egg® (Charcoal Kamado-style Grills): 15 mins per pound approx., set at 325 degrees INDIRECT

Save the drippings from the turkey because they are the foundation and the flavor for excellent gravy. If grilling, use a disposable aluminum drip pan for easy cleanup.

The National Turkey Federation also offers these safety recommendations:

1. Do not roast the turkey in an oven temperature lower than 325° F. Poultry should be roasted at a Minimum 325° F. or higher to avoid potential food safety problems.
2. Do not roast the turkey in a brown paper grocery bag. Present-day grocery bags may be made of recycled materials and are not considered safe for food preparation.
3. Do use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when the meat in the thigh reaches 180°F or the meat in the breast reaches 170°F.

Here is a handy guide for estimated cooking times based on the weight of the turkey and the type of grill you are using.

1. Grill your turkey in a roasting bag to retain moisture
2. Let the turkey rest after you cook it
3. Save the drippings in a roasting pan for gravy
4. Cooking times vary based on the type of grill and the size of the turkey.