Charcoal Grilled Turkey Half |
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Prep Time: 1 Minutes Cook Time: 2 Minutes |
Ready In: 3 Minutes Servings: 6 |
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This makes a great gravy! If you cannot grill it, roast it instead, for about 2 1/2 to 3 hours at 325 degrees-uncovered-basting every 30 minutes. Estimates for grilling are 15 to 18 minutes per pound but this will be on the high side because it is CHILLED for awhile thus making the pan, etc. cold which will affect the grilling times. We have a WEBER grill and DH does not want to remove the hot grate too often, so that is why the technique is as stated here. Ingredients:
1/2 teaspoon garlic powder |
1 teaspoon ground black pepper |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon brown sugar |
2 teaspoons ground paprika |
1/4 teaspoon dried oregano |
6 lbs turkey, half of turkey |
1 medium onion, peeled and chunked |
4 carrots, washed and sliced |
1/2 cup celery, optional 1 inch chunks |
1/2 cup turkey broth or 1/2 cup sub chicken broth |
1 tablespoon olive oil |
1 tablespoon lemon juice |
Directions:
1. Mix first 8 ingredients together in small dish, put onion, carrots, and celery in center of foil pan that you plan on using for grilling or roasting; sprinkle 1 1/2 teaspoons of seasoning mixture onto vegetables, add turkey broth.
2. Rinse bird inside and out; pat dry.
3. Try to loosen up some of the skin.
4. Mix together olive oil and lemon juice; rub onto turkey.
5. Sprinkle inside, outside, and under skin of bird with the remaining seasoning mixture.
6. PUT TURKEY CUT SIDE DOWN IN FOIL PAN AND REFRIGERATOR FOR ONE HOUR . (Try to get veggies covered by the turkey so that the flavors can saturate the meat a bit).
7. Prepare grill: all grill vents (including the cover) are OPEN. (Our grill has 3 vents on bottom and 1 on the lid, open them all up).
8. Put 50 briquettes in grill.
9. Set grate in place.
10. Allow the coals to glow red hot, then change into a light coating of gray ash, which might take about 35 minutes, with the temperature reaching 350°F (medium heat) or so that your hand cannot tolerate the heat for more than 2 seconds-w/o touching grate, of course.
11. Put foil pan onto grate; close 2 of the 3 bottom vents, COVER with grill cover that has its 1 vent HALFWAY OPEN.
12. Grill for about 90 to 120 minutes, or until the meat thermometer temperature is 165 degrees F. (Allow 15 to 18 minutes per pound).
13. Start checking 25 minutes before the minimum amount of cooking time. (If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.).
14. Remove turkey from grill and let sit for 15 to 20 minutes before carving.
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