Grill Roasted Turkey

By á-4922

Ingredients

• 1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy
• Kosher salt and pepper
• 1 teaspoon baking powder
• 1 tablespoon vegetable oil
• Large Disposable aluminum roasting pan

Details

Adapted from cooksillustrated.com

Preparation

Step 1

1. Place turkey, breast side down, on work surface. Make two 2-inch incisions below each thigh and breast along back of turkey (4 incisions total). Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Rub 4 teaspoons salt evenly inside cavity of turkey, 1 tablespoon salt under skin of each breast, and 1 teaspoon salt under skin of each leg.

2. Combine 1 teaspoon salt, 1 teaspoon pepper, and baking powder in small bowl. Pat turkey dry with paper towels and evenly sprinkle baking powder mixture all over. Rub in mixture with hands, coating entire surface evenly. Wrap turkey tightly with plastic wrap; refrigerate for 24 to 48 hours.

3. Remove turkey from refrigerator and discard plastic. Tuck wings underneath turkey. Using hands, rub oil evenly over entire surface.

4. Open bottom vent halfway and place disposable pan filled with 3 cups water in center of grill. Arrange 1 1/2 quarts unlit charcoal briquettes on either side of pan (3 quarts total) in even layer. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour 2 quarts of lit coals on top of each pile of unlit coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

5. Clean and oil cooking grate. Place turkey, breast side up, in center of charcoal grill or on cooler side of gas grill, making sure bird is over disposable pans and not over flame. Cover (placing vents over turkey on charcoal grill) and cook until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 2 1/2 to 3 hours, rotating turkey after 1 1/4 hours if using gas grill.

6. Transfer turkey to carving board and let rest, uncovered, for 45 minutes. Carve turkey and serve.