Believe it or not, grilling a whole turkey is becoming somewhat popular. Personally, I’m not doing it and the biggest reason is you should not stuff your turkey when you grill it. I prefer the stuffing to the turkey.
OK – So the first rule is do not stuff the turkey.
The second rule is to not grill a turkey that weighs over 16 pounds. It takes too long to grill and remains at a low temperature for too long a period.
You want to cook your turkey over indirect heat. The turkey needs to be on the barbecue for a long period, so indirect heat is a must to keep from burning it. It’s a very good idea to have a 2nd tank on hand in case your first one runs out. Figure approximately 15 to 18 minutes per pound. The internal temperature must be a minimum of 165 degrees – I recommend a final temperature of 175 degrees but the turkey will continue to cook once you remove it.
You want turkey gravy – I know you do. A pan of water under the turkey will catch the drippings. Here’s a neat little barbecue technique. Get one of the aluminum throwaway pans and add some wire to the corners and maybe each center and tie that to the grill, hanging it a few inches below the turkey. This will catch the drippings.
I put this out a week before the big day so if anyone has any suggestions or tips, you have time to add them.
I would like to have a few receipes for BBQing a Turkey on a Gas Grill. How long does it take? What temp do you go for? etc
Thank you,
Debra
if you have a gas grill what temp do u use? 300?
This is grilled over a gas grill. The grill temperature should be around 300 to 350 degrees. It’s important to make certain the turkey does not burn.