Behind The Butter

the great thanksgiving recipe swap: grilled turkey

By The Post-College Kitchen

yields about 12 servings

One 12.5-pound turkey
Bacon grease
Bicentennial Seasoning ( from The Spice House (or make your own mix of coarse salt, cracked black pepper, sugar, coriander and turmeric)

Preheat gas grill to 350 degrees.

Remove neck, gravy packet and giblet packet from turkey. Rinse with water, inside and out, and pat dry.

Brush with bacon grease and rub with Bicentennial Seasoning, both inside and out.

Place entire turkey on grill, over indirect heat. Close grill lid and cook between 320 and 350 degrees for three hours. Time will fluctuate based on size of bird. When the internal temperature is 180 degrees, it’s done.

Let stand 15 minutes before carving.

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  • Jil @ Big City, Lil Kitchen
    November 20, 2010 at 8:38 pm

    Ohh – that sounds great. I cannnnot wait for Thanksgiving.

  • Tangy @ A Taste of Tangy
    November 21, 2010 at 8:04 am

    Grilling a turkey sounds right up my alley. Mostly because it would shift turkey responsibility from me to the hubs 😉 Great idea!

  • Sally
    November 21, 2010 at 9:27 am

    The great thing about using the barbecue or grill for your turkey is that it frees up your oven space for all the trimmings…which is what really makes the feast special. I like the sound of the spice mix – it would impart a fabulous golden hue to the bird.

  • Ellen
    November 21, 2010 at 9:44 am

    are you only posting recipes from people with blogs?

  • The Healthy Apple
    November 22, 2010 at 10:01 am

    Love, love love this idea….I bet this tastes amazing…I’m going to try grillin’ the turkey this year. Thank you!