Juicy Grilled Turkey Recipes

JUICY TURKEY BURGERS

Steps:

• In a mixing bowl, gently knead together turkey, olive oil, Worcestershire sauce, salt, and pepper. Don't overwork the meat.
• Form into patties about 1/4 to 1/2 inch thick. Press your thumb down on the middle to give it a slight indent.
• Heat a large heavy skillet or grill pan over medium-high heat. Or, heat an outdoor grill to medium-high heat (400-450 degrees F). Make sure the grate is well oiled so the meat doesn't stick.
• Cook burgers for about 5 minutes per side, flipping half-way through. Ground turkey needs to be cooked to an internal temperature of 165 degrees Fahrenheit. You can remove them from the grill or pan at 160 degrees and let rest for 5 minutes, until they reach 165 degrees F, while you prepare your toppings.
• Let rest 5 minutes, or until internal temperature reaches 165 degrees.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

JUICY GRILLED TURKEY

Steps:

• 1. Preheat your gas grill on medium low. If you have a 4 burner gas grill you will need to only use the 2 outer burners.
• 2. Take the thawed turkey out of the package. Remove the neck bone and giblets from the cavity. Rinse it out. You don't have to rinse the skin. Place the turkey in an aluminum roasting pan. I like to use the ones that have the handles attached. You will still need to support the weight underneath when caring it.
• 3. Sprinkle some poultry seasoning inside the bird. Place the cut up apples, oranges and onions inside. Fill to the outer edge. You will not be eating these. They are just to keep the bird nice and moist.
• 4. Next you will want to add the sliced butter squares. You will need to get your fingers under the skin between the skin and meat. Slide your fingers around to loosen the skin. Place the butter squares randomly all under the skin. There is no need to do this to the legs or wings.
• 5. Grab some light olive oil and a pastry brush. Brush the oil over the bird covering all the skin. Next sprinkle poultry seasoning all over and rub it in. Pour about 1/2 cup of water in the bottom of the pan.
• 6. Cover the bird and the pan with aluminum foil. Place that bad boy on the grill. Use only the outter burners. Turn the burners to medium heat. Close the grill. Grill till your turkey reaches 180 degrees on a meat thermometer. It should take between 3 1/2-5 hours depending on your turkey size. My 20lb turkey only took 4 hours and 15 mins. Smaller turkeys take less time. I also rotate my turkey 180 degrees every hour, so that it cooks evenly. You will not have to baste it at all. It stays juicy. The last hour you will want to remove the foil so your turkey reaches golden brown. When done, take the bird off the grill and let it rest for 20- 30 minutes so the juices can flow through out the turkey before cutting. Enjoy!
• 7. NOTE: The meat around the bone may look a bit pink when cutting into it. As long as the temp reached 180 and juices run clear then you are good to go. The breast meat will be nice and white.

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

GRILLED WHOLE TURKEY

Steps:

• Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove and discard neck and giblets from turkey. Rinse turkey with cold water. Season cavity of turkey with seasoned salt and pepper. Fasten neck skin to back with skewers. Turn wings back and tuck tips under shoulder joints. Refasten drumsticks with metal piece or tuck under band of skin at tail. Rub outside surface of turkey with oil. Insert meat thermometer so tip is in thickest part of thigh and does not touch bone.
• Place turkey, breast side up, over unheated side of grill directly over drip pan. Cover grill; cook turkey with medium heat 2 1/2 to 3 1/2 hours or until thermometer reads 180°F to 185°F and legs move easily when moved or twisted. Avoid lifting cover until ready to check thermometer. (There is no need to baste or turn turkey.) Let turkey stand 15 to 20 minutes before carving.