Juicy, tender turkey grilled outdoors is the center of a perfect meal.
Kettle or Covered Charcoal Grill
Thaw and prepare turkey for roasting as directed on package; remove giblets from neck and body cavities. DO NOT STUFF. Season cavity with salt; brush skin with melted butter.
Prepare grill, placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite hot coals. Place top grilling rack over coals and drip pan. Place prepared turkey on grill over drip pan. Open bottom vents directly under coals. Cover grill, positioning top vent directly over side of grill with turkey. Adjust vent as necessary to keep a consistently hot fire. Add coals to fire as necessary.
Grill turkey 11 to 20 minutes per pound, turning halfway through the time and basting with butter. Turkey is done when thermometer inserted into breast meat reaches 170° F or thigh muscle temperature reaches 180° F. Remove turkey from grill. Let stand 15 minutes before carving.
Gas Grill
Prepare turkey as directed above.
Prepare grill, if dual control gas grill is used, make aluminum foil drip pan; place over coals on one side of grill, then heat other side 10 to 15 minutes on high. If single control gas grill is used, make aluminum foil drip pan; place over one half of coals to block out direct heat, then heat grill 10 to 15 minutes on high. Reduce heat to medium. Replace top rack; place turkey on rack directly above drip pan.
Grill turkey on medium heat 11 to 20 minutes per pound, turning halfway through the time and basting with butter. Turkey is done when thermometer inserted into breast meat reaches 170°F and thigh muscle temperature reaches 180°F. Remove turkey from grill. Let stand 15 minutes before carving.
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