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Guide to Better Turkey – Turkey Grilling Tips

So it’s time to cook the turkey and you want to do it on the grill. No problem, but before you set spark to gas or make glow those little black cubes, remember you have only one shot. It behooves us then, before attempting to prepare our annual feast, to pause and consider what turkey grilling tips the culinary sages have gathered.

Any chef will tell you, a dish is only as good as its contents. Like a craftsman, you want not only the best materials and tools, but the right ones. If your plan is to grill the whole turkey then purchase a broad and flat shaped bird. You want at least one-inch of space between your turkey and the lid; so when selecting that turkey keep your mind on the shape of your grill. Weight is a factor too. Sixteen pounds is your limit –more than that and you grill at greater risk. Lastly, go for nice drumsticks and thighs. Dark meat cooks quite well in rich marinades, and is ideal for cooking on the grill.

In the calligraphy schools of feudal Japan, scribes spent most of their day preparing and perfecting their inks and pens, and in so doing ensured perfection in the final outcome of their work. While you will no doubt have such time to prepare, it pays to be as vigilant as these artisans in your focus. Apply a thin coat of non-stick cooking oil to the rack before you heat. Use similar lightly flavored oil to brush onto the turkey. If grilling directly (a process similar to broiling) know this works best on small turkey cuts –think burgers, tenderloins, and cutlets. If this is the case, be sure to trim any excess fat. It will help prevent flare-ups. If the whole turkey (or large pieces of it) is what you want to grill, then the indirect method is ideal. This is similar to circulating heat in an oven. Speaking of heat, remember that the leaner the turkey the higher the cooking temp can be. Likewise, fattier parts should be cooked at a lower heat. Last, but not least, absolutely do not stuff the turkey. Sadly, it will not work.

Okay! The turkey was bought and patiently prepped, let’s cook! First and foremost, use the grill cover. It will circulate evenly the heat and save you significant fuel. Equally important, use tongs and spatulas instead of forks and knives to turn the meat. Piercing it will only drain those tasty juices. If you’ve chosen to grill the entire thing, cut the string around the legs when the turkey is about two-thirds done. Likewise, if your glaze contains sugar wait until the last ten or fifteen minutes to apply. Otherwise it will caramelize and burn.

Chefs at higher altitudes or grilling a turkey on a cold day will need to allow more time to cook. Finally, a note of caution, turkeys brown fast on the grill and may appear to be finished before they really are. Use a thermometer. This is important not only for the taste buds, but for your health.

Certainly these turkey grilling tips are not comprehensive. With the ubiquity of hand-me-down methods in addition to the experience and opinions of different chefs, there are bound to be more, many more poultry options and advice. Somewhere between common sense and tradition, imagination and advice, is your palate’s perfect turkey dish. Good cooking everyone, and even better eats.