Tips and Techniques

When selecting a whole turkey for grilling, it is best to choose one that is not too large. A 16-pound turkey is the largest size that is safe and convenient to grill. If a larger turkey is required for feeding a crowd, have your butcher cut the turkey into sections just as a chicken would be prepared for grilling in individual pieces.

When grilling larger turkeys, keep in mind that the grilling process does not allow the internal temperature to reach a sufficient temperature quickly enough to destroy harmful bacteria within a safe time period. A smaller turkey or turkey pieces are easier to handle and turn over on the grilling surface. If marinating is part of the plan, this task is also made easier.

Understanding the two most popular grilling styles, 'Direct' and 'Indirect', is essential to creating a perfectly grilled entrée. There are instances when both 'Direct' and 'Indirect' methods are appropriate. The 'Direct' method sears the food in order to create a flavorful layer on the surface, followed by the 'Indirect' method which will help prevent burning the outside of the food, while facilitating even cooking.

The following is a quick reference for cooking method and approximate cooking times for Turkey.

When 'Indirect' grilling, remember to keep lid down, opening can add from 10-15 minutes onto grilling time.

Do not use a fork to turn the meat as you are grilling, as the piercing causes juices to escape. A long-handled spatula or tongs are the tools of choice.

Oil the grates with non-stick spray (or brush oil on grates) before firing up the grill in order to prevent food from sticking. Never spray non-stick spray directly at the flame of a barbecue.

Safe Internal Temperatures

Keep yourself, friends, and family safe from food-borne illness. To accurately check temperature, the thermometer must be stuck through the thickest part of the meat and away from any bones (bones conduct heat).

Poultry is generally safe at 160ºF, though waiting until it reaches 180ºF. is often recommended; we strike a happy medium to avoid drying the white meat portion. This is not a problem when the turkey is grilled in sections; just remove the white meat before the dark meat is done. We like to turn off the grill before the turkey reaches temperature (when there are about 15 minutes left to go) and allow it to sit (keeping the lid closed) to finish off while the grill is still hot. This slower cooking tenderizes the bird. But be careful not to overdo - usually 10-20 minutes is a good amount of time to plan for.

Cooking Times

1/2 Turkey Breast (2 lb.) - Indirect 1 to 1-1/4 hours Medium heat to prevent drying out. Keep grill covered.

Turkey Drumstick (1/2 lb.) - Indirect 1 to 1-1/2 hours.

Turkey, whole (unstuffed) - Indirect 20-25 minutes per pound Use medium heat to prevent drying out. Keep grill covered.

Turkey Burger 1/2-inch thick - Direct 4-6 minutes each side.

The most valued tool in the kitchen (or by the grill) when cooking any meat or poultry is an accurate instant-read thermometer. Have one on hand whenever you grill!

Facts about Turkey

Of all the things you can put on your grill, turkey may be the most pleasant surprise. You may have noticed turkey in the headlines recently, being touted as one of several distinct “superfoods,” along with items such as blueberries, broccoli, spinach, olive oil, yogurt and others. These “superfoods” contain a high level of key nutrients when compared to their caloric count. The micronutrients in these foods are the nutritional equivalent of “rust prevention for human bodies,” according to Dr. Steven Pratt, author of the New York Times bestseller, SuperFoods Rx: Fourteen Foods That Will Change Your Life.

So, why does turkey qualify as a “superfood?” For starters, it’s an excellent source of lean protein, which your body needs in order to sustain energy. But beyond that, turkey also provides a wide array of essential vitamins and minerals: riboflavin (helps break down carbohydrates and fats to produce energy), niacin (helps lower cholesterol), vitamin B6 (helps the body produce serotonin, an anti-depressant), vitamin B12 (helps regenerate red blood cells), folic acid (helps protect against birth defects), iron (helps blood and muscles supply oxygen to the body), zinc (aids in the healing process) and selenium (anti-oxidant that fights the effects of aging). Wow. No wonder Benjamin Franklin wanted to make the turkey our country’s national symbol.

Featured Recipe: Indian Spiced Roast Turkey