One of our most sought-after recipes. Grill just one turkey and you’ll never go
back to making it in the oven!
1 oven-ready turkey (select size to fit your grill)
1 tablespoon oil
Salt and pepper
Herbs, rub, or seasoning to taste
Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return
legs to tucked position. Brush turkey with oil. Season to taste, inside and out.
Place turkey, breast side up, in a roast holder set inside a large heavy-gauge
foil pan. Place in centre of cooking grate. Cook 11 to 13 minutes per pound to
an internal temperature of 180º F in the thigh and 170ºF in the breast. Remove
turkey from grill and let stand 15 minutes before carving.
Serving size = 4-oz. skinless portion.
Note: To collect drippings for making gravy, pour a little water into foil pan.
Replenish water as needed to keep drippings from burning. Remove pan from under
turkey about 30 minutes before bird should be done and make gravy. (Continue
cooking turkey in the centre of the cooking grate).