Thanksgiving is a special time of year when families get together to share memories, eat delicious food, and enjoy each other’s company. Of course, everyone knows that cooking a turkey is a must, but have you ever thought about grilling it outside? If so, here are some tips for grilling a turkey outside for Thanksgiving.
Give Your Turkey Enough Time To Thaw
After you buy your turkey, you need to let it thaw completely so that it grills evenly. If you give it a few days in the refrigerator, it should fully thaw. However, depending on how large your turkey is, it may take up to three days.
Spatchcocking Your Turkey To Save Time
If you feel ambitious, you can attempt to grill an entire turkey, but this is a complex undertaking for a first-timer. That is why grilling veterans recommend spatchcocking (also known as butterflying) for rookies. This process dramatically reduces how long you need to grill, and it also cooks the bird more evenly. First, use sharp cooking shears to get rid of the backbone; then, crack the breastbone and open the chest until it’s completely flat.
Go with a Dry Brine
For a quick method to achieve tender meat, use a dry brine by patting the turkey’s skin with salt and spices. Get creative with how you blend the spices, and coordinate the flavor with your sauces and gravy to wow your guests.
Rub your turkey with dry brine, and add it to the underside of the skin as well to get the meat tender. Keep the brined turkey in the fridge for 24 to 36 hours before you grill, and let it brine longer if you want the meat to be more tender.
Grill It to Perfection
Once you finish preparing your turkey, it’s time to grill it! Light your grill on one side while leaving the other side cool for indirect cooking, and then cover the grill until the internal temperature reaches 350 degrees Fahrenheit. Be sure to avoid the common mistakes when grilling with charcoal. When the grill gets warm enough, put your turkey on the cooler side of the grill with the skin facing upward, and then close the lid. Let it sit cook for 45 minutes before taking it out to baste. Cook for one more hour, and baste again. If you’re using pieces instead of a whole bird, your turkey may be entirely done by now.
For a spatchcocked turkey, give it 30 to 45 more minutes on the grill, and baste it every 15 minutes. Once the internal temperature of your turkey reaches 165 degrees, the grill session is complete!
Overall, if you’re struggling to grill your turkey, don’t worry. Now that you know the right tips for grilling a turkey outside for Thanksgiving, you can follow this guide and enjoy the day!