GAS GRILL TURKEY BREAST RECIPES

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GAS GRILL TURKEY RECIPE | ALLRECIPES



Gas Grill Turkey Recipe | Allrecipes image

This turkey cooked on a gas grill comes out juicy with a lovely brown, crisp skin.

Provided by scoobyj45

Categories     Meat and Poultry    Turkey    Whole Turkey Recipes

Total Time 4 hours 0 minutes

Prep Time 15 minutes

Cook Time 3 hours 35 minutes

Yield 1 turkey

Number Of Ingredients 6

1 (12 pound) whole turkey, neck and giblets removed
3 cups water
2 cups butter
2 tablespoons seasoned salt (such as LAWRY'S®)
2 cubes chicken bouillon granules
1 tablespoon ground black pepper

Steps:

  • Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey breast-side up in a roasting pan.
  • Put water in a large pot and bring to a boil. Add butter, seasoned salt, bouillon cubes, and black pepper to the pot; stir basting liquid well to combine.
  • Draw up 30 milliliters basting liquid in a marinade injector; inject throughout bird. Pour remaining liquid into bottom of roasting pan, cover with aluminum foil.
  • Bake turkey on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from grill, keep covered, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 1422.2 calories, CarbohydrateContent 1.6 g, CholesterolContent 518.9 mg, FatContent 93.4 g, FiberContent 0.3 g, ProteinContent 136.8 g, SaturatedFatContent 43 g, SodiumContent 1593.3 mg, SugarContent 0.3 g

GRILLED WHOLE TURKEY RECIPE | EPICURIOUS



Grilled Whole Turkey Recipe | Epicurious image

This is best done on a large gas grill fitted with a thermometer — it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit the turkey on a V-rack.

Provided by Kemp Minifie

Total Time 3 hr

Cook Time 20 min

Yield Makes 8 to 10 servings

Number Of Ingredients 8

1 (14- to 16-pound) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
1 1/2 teaspoons black pepper
1 small metal skewer
N/A kitchen string
1 flat metal rack
1 instant-read thermometer
pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Steps:

  • Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
  • Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
  • Preheat burners on high, covered, 10 minutes, then turn off 1 burner (middle one if there are 3). Put turkey on oiled rack in roasting pan and add 2 cups water to pan. Set pan over turned-off burner and close lid immediately (temperature drops quickly when lid is lifted). Grill, adjusting burner or burners to maintain 450°F and rotating pan 180 degrees halfway through grilling, until thermometer inserted in fleshy part of each thigh registers 170°F, 1 3/4 to 2 1/2 hours. Time could be longer in cold weather. Avoid opening lid often because of rapid heat loss.

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