Serves: 14
Total Calories: 23
1. GRILL DIRECTIONS: Prepare gas grill for cooking with indirect heat. For dual burner grill, heat only one side. Place drip pan on rock on unheated side add 1/2 inch of water to pan. Heat grill on high for 5 minutes.
2. Meanwhile, remove and discard neck and giblets from turkey. Rinse turkey with cold water pat dry. Sprinkle cavity of turkey with seasoned salt and pepper. Fasten neck skin to back with skewers. Turn wings back and tuck tips under shoulder joints. Refasten drumsticks with metal piece or tuck them under band of skin at tail. Rub outside surface of turkey with oil. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone.
3. When ready to grill, place turkey, breast side up, on grill rack directly over drip pan. Reduce heat to medium cover. Cook turkey 15 to 18 minutes per pound until fork-tender, juices run clear and meat thermometer registers 180 to 185°F. (about 2 1/2 to 3 1/2 hours). Avoid opening cover until ready to check thermometer. (There is no need to baste or turn turkey.) Let stand 15 to 20 minutes before carving.
Nutrition Information Per Serving: Serving Size: 1/14 of Recipe * Calories: 450 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 6 g 30% * Cholesterol: 170 mg 57% * Sodium: 250 mg 10% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 58 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 8 Lean Meat
This Turkey on the Gas Grill recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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