Turkey Made Easy
Barbecue Method
This method requires a covered barbecue grill and Reynolds Wrap Heavy Duty aluminum foil.
APPEARANCE:
Even golden brown and "crisp" skin. The meat just under the skin may have a pink color, typical of charcoal cooked turkey.
ADVANTAGE:
A very easy method for cooking turkey outdoors.
HOW TO:
LINE a charcoal grill with Reynolds Wrap Heavy Duty aluminum foil to keep after-the-meal cleanup to a minimum. (Do not line a gas grill.) Open all vents and punch holes through foil at grill vent openings, allowing for air circulation.
ARRANGE charcoal in a pyramid shape in bottom of grill and ignite. When coals are hot, place a foil drip pan carefully in center of grill. (To make a foil drip pan, stack 2 sheets of heavy duty aluminum foil 6 inches longer and wider than food to be cooked. Fold in all edges 1-1/2 inches. Fold edges upright, forming 1-1/2 inch sides. Press corners against sides.) Arrange coals on both sides of pan.
REMOVE neck and giblets from both cavities of defrosted whole turkey. Rinse turkey, pat dry and brush with vegetable oil. (Do not stuff turkey.) Insert meat thermometer into inner thigh, not touching bone. Grease grill rack with vegetable oil. Place turkey, breast side up, on grill rack above drip pan.
COOK in covered grill over medium, indirect heat until meat thermometer reads 180º to 185ºF. The approximate roasting times are: 2 to 3 hours for 8 to 12 pound turkey; 3 to 4 hours for 12 to 16 pound turkey. Add additional charcoal every 45 to 50 minutes to maintain heat. (This method is not recommended for 16 to 24 pound turkey.)
FOR easy slicing, cover turkey with foil and let stand 15 minutes after removing from grill.