Grill Roasted Turkey
- Cook Time: 2 - 3 hours
- Servings: 10
- Course: Main Dish
Reynolds Kitchens tip
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- 8 to 16 pound turkey, thawed
- Vegetable oil
PREHEAT grill to medium, indirect heat.
MAKE a foil drip pan to place under turkey during indirect grilling. To make the foil drip pan, stack 2 sheets of Reynolds Wrap® Heavy Strength Aluminum Foil 6 inches longer and wider than the turkey. Fold in all edges 1 1/2–inches. Fold edges upright, forming 1 1/2–inch sides. Press corners against sides; set foil drip pan aside.
REMOVE neck and giblets from turkey; rinse turkey and pat dry. Brush with oil.(Do not stuff turkey. Stuffing may be wrapped in heavy strength foil and heated on the grill). Insert meat thermometer into thickest part of thigh, not touching bone. Place foil drip pan under grill grate. Brush grill grate with oil. Place turkey on grill grate above foil drip pan.
GRILL turkey in covered grill over medium, indirect heat until meat thermometer reads °F. Approximate grilling times are to hours for to pound turkey; to hours for to pound turkey. Grilling is not recommended for turkey over pounds.For easy slicing, remove turkey from grill, cover with foil and let stand minutes.