Serves: 10
Total Calories: 146
When coals are ready, arrange along sides of grill, placing a heavy duty foil drip pan under the turkey. Prepare turkey by sprinkling cavities with salt and pepper. Lock wings behind back and press legs under band of skin above tail. Secure with skewers and string. Insert meat thermometer into thickest portion of thigh, being careful to avoid bone. Place turkey on greased grill or place in roast holder over drip pan. Baste generously with mixture of butter or margarine and oil. Place cover on grill adjust vents. Cook turkey to 185° F on meat thermometer for 2 1/2 to 3 hours, basting every 30 minutes. Add briquettes as needed. Cool refrigerate, covered, 1 day to several hours ahead. Thinly slice meat to be used for sandwiches cover and chill.
Note: It is not recommended that stuffed turkey be cooked on grill since they require a much longer cooking time.
This Cold Roast Turkey recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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