WHOLE 30 GROUND TURKEY RECIPE RECIPES

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GRILLED WHOLE TURKEY RECIPE | ALLRECIPES



Grilled Whole Turkey Recipe | Allrecipes image

This is an easy way to cook a Thanksgiving turkey and free up your oven for other dishes.

Provided by Rtarver

Categories     Meat and Poultry    Turkey    Whole Turkey Recipes

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 1 - 12 pound turkey

Number Of Ingredients 8

12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
½ teaspoon chopped parsley
1 teaspoon paprika

Steps:

  • Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
  • Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
  • In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
  • Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
  • Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.7 calories, CarbohydrateContent 1 g, CholesterolContent 179.3 mg, FatContent 21.4 g, FiberContent 0.1 g, ProteinContent 61.7 g, SaturatedFatContent 6.2 g, SodiumContent 508.2 mg, SugarContent 0.5 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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