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Slow-Grilled Turkey

Recipe photo courtesy of David Malosh

Save precious oven space this Thanksgiving by roasting your turkey over charcoal instead. Check out our step-by-step photo tutorial.

Source: Martha Stewart Living, November 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

You will need a kettle grill with a lid that's at least 22 inches in diameter, such as a Weber. You will also need a chimney starter, trussing supplies, a bag of best-quality charcoal briquettes, and a disposable heatproof aluminum roasting pan.

Recipe adapted from "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Copyright 2009. Now available in paperback.

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  • Sandra Williams
    12 NOV, 2012
    What is the temperature the grill should maintain while cooking this bird? I really want to make it, but I'm not sure. I will be using a fresh bird, should I brine it? Is the turkey grilled or smoked? Would appreciate any feed back before Thanksgiving:)
    Reply
    • MS10887010
      14 NOV, 2017
      I keep it at about 350. A couple things I do different.... 1. Dry Brine it for 1-2 days 2. Inject it with butter, broth, garlic, herbs and Jack Daniels 3. While the bird sits out, put ice in a bag and set on top of the breasts only. (prevents them from drying out) 4. I stuff the bird with homemade sausage mushroom stuffing. It is the best stuffing you will ever have 5. Use a combination of apple wood, hickory and Jack Daniels wood chips 6. Season the outside of the bird with softened butter with poultry seasoning, salt, pepper, garlic powder and fresh herbs

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