Thanksgiving Turkey on the Grill
Cooking the turkey on the grill has become a Ross family tradition. It frees up the oven for other dishes, and the turkey turns out moist and delicious every time.
- 1 Whole Turkey
- Celery Stalk
- Carrot Sticks
- Bay Leaves
- Onion Salt
- Garlic Salt
- Celery Salt
- Lawry's Seasoning Salt
Rinse and clean cavity of turkey. Stuff inside with a celery stalk, a couple of carrot sticks, one or two bay leaves, a whole onion and apple slices. Sprinkle a dash of each seasoning salt into the cavity, as well.
Sprinkle the body of the turkey with each seasoning salt and rub gently into the skin. Tie the turkey legs together and place in a pan-lined rack onto the grill.
On the grill, use the left and right burners (for indirect heat) and cook between medium and high, somewhere between 450° to 500° with the lid closed. Baste the turkey with its own juices periodically as it cooks.
Normal cooking time is about 13 minutes for pound of turkey and should be heated to 180° in the thigh or 170° in the breast.