HOW TO GRILL A TURKEY ON A CHARCOAL GRILL RECIPES

Steps:

• Let turkey sit at room temperature at least 1 hour. Stuff turkey with aromatics or stuffing of your choice; tie the cavity closed.
• Open grill vents. Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. (Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy.) Top with main grill grate.
• Combine oil, salt, and pepper in a small bowl. Rub or brush mixture all over turkey.
• Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vent open). Every 45 minutes, add 8 unlit briquettes on each long side of roasting pan to keep heat even. (Some grills have a grate with space on the sides that allows for this addition. Otherwise you'll need a helper to lift the grate with the turkey while you add the coals.) Cook turkey until a thermometer inserted into the thickest part of the thigh (and the stuffing) reads 165 degrees, 2 to 3 hours (about 10 minutes per pound with aromatics, 12 minutes with stuffing). Remove from heat, and let rest 20 minutes before carving.

Steps:

• Soak mesquite chips in water for about 1 hour. To prepare coals: In bottom of covered charcoal grill, with vents open and grill uncovered, ignite 60 charcoal briquettes (not self-starting). Allow briquettes to burn 30 minutes or until all coals are covered with a thin coating of gray ash. Push hot briquettes to 2 sides of grill; place sturdy disposable foil pan (about 13" by 9" by 2") in between coals. Drain chips well and scatter over hot coals. Meanwhile, remove giblets and neck from turkey; refrigerate for use in soup another day. Rinse turkey with cold running water and drain well. Fasten neck skin to back with 1 or 2 skewers. With turkey breast side up, fold wings under back of turkey so they stay in place. Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp. In cup, mix vegetable oil, rosemary, thyme, salt, and pepper; use to rub all over turkey. To grill: Place turkey, breast side up, on cooking grate directly over foil pan (to catch drips). Cover grill and roast turkey 2 1/2 to 3 hours (11 to 13 minutes per pound for unstuffed bird), adding 8 to 9 briquettes to each side of pan every hour to maintain a grill temperature of 325 degrees F on oven or grill thermometer. Turkey is done when thigh temperature on meat thermometer reaches 175 to 180 degrees F and juices run clear when thickest part of thigh is pierced with tip of knife; breast temperature should reach 165 to 170 degrees F. (Upon standing, temperature will rise 5 to 10 degrees F). When turkey is done, place on cutting board; let stand 15 minutes to set juices for easier carving. Carefully remove drip pan from grill; skim fat from drippings. Carve turkey and arrange on warm large platter; garnish with rosemary sprigs. Serve drippings along with turkey.