Grilled Turkey Feast
Let's get a smokin' good turkey on the grill, shall we? This bad boy's gonna be juicy as all heck, thanks to our dry-brining and slow-roasting trick. But don't forget, pal, you gotta plan ahead – start that sucker up to 48 hours before cookin' time. Rub it down with some kosher salt all over, under the skin, in the cavities, and stick it in the fridge, covered tight with plastic wrap.
On the day of your feast, grab some paper towels and dry that birdy inside and out. Then slather some softened butter all over that skin like it's your last chance on earth. Soak some wood chips in cold water for 30 minutes, wrap 'em up in foil, poke a few holes, and let's make some magic.
Fire up your covered charcoal grill with a medium-heat charcoal fire, and arrange the coals on either side of the lower rack. Put a small drip pan in the center, add some water, and slap that turkey on the upper rack, breast side up. Cover the grill and partially close the air vents. Now, cook that turkey until the internal thigh temp hits 160°F, which should take about 3 to 3 1/2 hours. Check the grill temp every 30 minutes, adjusting as needed to maintain a temp between 275° and 325°F. Cover the turkey with foil if it starts to char like a mofo.
Once that bird's cooked, transfer it to a chopping board or platter, let it rest for 15 minutes, and voila! You've got a juicy, flavor-packed turkey that'll leave your guests lickin' their fingers. And if you're still hankering for more holiday culinary ideas, take a gander at our Fried Turkey with Southern Rub, Dry-Brined Roast Turkey, Basic Roast Turkey, and don't forget to check out our Ultimate Guide to Thanksgiving. Happy cookin', alright?
- For an uncategorized recipe, try our Dry-Brined Roast Turkey that yields a flavor-packed turkey, perfect for your feast.
- With slow-roasting and a dry-brining method, our recipe guarantees a juicy turkey with cavities filled with kosher salt.
- Instructions for the ultimate Thanksgiving turkey include rubbing softened butter over the skin and grilling it on a medium-heat charcoal fire.
- Creditline for the juicy, smokin' good turkey on the grill goes to our dry-brining and slow-roasting trick, coupled with proper grilling instructions.
