Serves: 5
Total Calories: 146
Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels. Brush generously with vegetable oil. Season with salt and pepper and herbs, rub, or other seasonings, inside and out.
Place the turkey, breast side up, on a roast holder set inside a large heavy-gauge aluminum foil pan. If stuffing the turkey, spoon the stuffing in now, being careful not to pack too tightly.
Grill the turkey over Indirect Medium heat for 11 to 13 minutes per pound to an internal temperature of 180°F in the thickest part of the thigh, 170°F in the breast, and 165°F in the stuffing. Remove from the grill and allow to rest for about 20 minutes before carving (see REFERANCE & APPENDIX, _Serving Up Turkey: A Flawless Feast).
Note: To make gravy, pour a little water into the foil pan and replenish as needed during grilling to keep drippings from burning. Remove the pan from under the turkey about 30 minutes before the bird should be done and make the gravy. Continue cooking the turkey over Indirect Medium heat until done.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Classic Grilled Turkey recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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