This is a great way to cook a turkey, whether at home or at the campsite.
Charcoal Grilled Turkey
- Serves: 10
- Complexity: medium
- Charcoal grill with charcoal briquets
- Butter, Oil or Broth for basting
- 2 heads of Garlic peeled and separated into cloves
- Salt and Pepper
- Greek Seasoning Mix
- Stuffing (optional)
Prepare the Grill
You will need to use an indirect method for cooking your turkey. Start by banking your charcoal briquets on each side of the grill, using approximately 75 briquets in total and dividing evenly on each side. When the briquets are glowing orange and covered with ash you are ready to place the turkey on the grill.
Prepare the Turkey
Your turkey should be at room temperature when placed on the grill, so remove from the cooler for at least an hour prior to cooking.
Carefully lift skin from turkey and rub Greek Seasoning Mix under skin.
Cut small slits in the turkey and stuff with cloves of garlic.
Liberally season skin with salt and pepper.
You can stuff the turkey or leave it unstuffed depending on how you like your turkey.
Grill the Turkey
To place the turkey on the grill start by putting some type of drip pan between the two banks of briquets in the bottom of the grill. Alternatively you can place the turkey in a shallow roasting pan. While the turkey is cooking you can baste it using butter, oil or broth, to increase moisture. A twelve to fourteen pound turkey should take approximately three to four hours to cook, and the internal turkey temperature should be 165 degrees. While cooking be sure to add six briquets per side each hour.
You can also add well soaked wood chips over the briquets during the first hour of turkey to give it a smokier flavor.