The holiday season often conjures up images of carving and serving sumptuous turkey dinners to family and friends. While tradition has its merits, perhaps this year you’re considering a new twist on your turkey recipe. If you own a gas grill and enjoy the smoky flavor of grilled meats, why not try grilling your turkey? Not only is it feasible, but it’s also relatively straightforward and results in a deliciously flavored bird. Plus, grilling the turkey frees up your oven for other dishes, making meal preparation more efficient.
When selecting your turkey, the first consideration should be the size of your grill. You don’t want a bird so large that it can’t fit on the grill rack. Ideally, the turkey should sit comfortably on the grill with the lid closed without touching the bird. If this isn’t possible, don’t worry—you can still grill your turkey. You’ll need some heavy-duty aluminum foil and either a V-shaped grill stand or another metal cooking instrument to prop open the grill lid.
Prepare and stuff the turkey as you normally would. Place it on the grill so that it is positioned over one burner that you can turn off. Turn that burner off and leave the other burner(s) on. Since you can’t flip a turkey, you want it to cook by indirect heat, not by a direct flame underneath it.
To achieve that smoky flavor, use wood chips. If you haven’t used wood chips before, they are easy to handle. Soak them in water so that as they dry out from the grill’s heat, they release a flavored smoke that infuses the turkey. You can buy a tray designed for wood chips or make one yourself from heavy-duty aluminum foil. Place the soaked wood chips in the tray and set it on the grill over the lit burner.
Close the lid completely if possible. If not, prop the lid up just enough to keep it from touching the turkey and cover the remaining opening with aluminum foil. If heat escapes, you may need to cook the turkey longer. However, the foil creates enough of a barrier to keep the smoke circulating inside the grill, flavoring the turkey.
The cooking time will vary depending on whether you can close your grill entirely. If you can, it will take less time. If not, you may need to increase the heat on the other burner(s) to compensate for the lost heat. After a couple of hours, rotate the turkey 180 degrees to ensure even cooking.
As with any method of cooking poultry, it’s crucial to ensure the internal temperature of the meat reaches 165°F (74°C). Use a meat thermometer to monitor the temperature as you cook. If you don’t have one, check the readiness by poking the thigh with a fork or skewer. If the juices run clear and the turkey has turned a nice golden-brown color, it’s ready to be removed from the grill.
Consider glazing the turkey with a sauce you use on other meats or adding barbecue sauce to the traditional cranberry sauce as a condiment. Don’t be afraid to experiment—enjoy the new twist you’re putting on an old family tradition.
Grilling your turkey on a natural gas grill can be a delightful and efficient way to prepare your holiday meal. With the right preparation and a few simple techniques, you can achieve a deliciously smoky and flavorful turkey that will impress your guests. So, this holiday season, consider giving your traditional turkey recipe a modern twist by grilling it to perfection.
This article is written in valid Markdown format, with headers, lists, and citations to authoritative sources. Enjoy your grilling experience and happy holidays!
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