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1
Thaw and prepare turkey for roasting as directed on package; remove giblets from neck and body cavities.
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2
Do not stuff.
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3
Season cavity with salt; brush skin with melted butter.
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4
Kettle or Covered Charcoal Grill
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5
Place coals to one side in grill; heat until coals are ash white.
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6
Make aluminum foil drip pan; place opposite hot coals.
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7
Place top grilling rack over coals and drip pan.
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8
Place prepared turkey onto grill over drip pan.
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9
Open bottom vents directly under coals.
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10
Cover grill, positioning top vent directly over side of grill with turkey.
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11
Adjust vent as necessary to keep a consistently hot fire.
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12
Add coals to fire as necessary.
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13
Grill turkey 11-20 minutes per pound, turning halfway through the time and basting with butter.
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14
Turkey is done when meat thermometer inserted into thick part of breast or thigh reaches 165F.
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15
Remove turkey from grill.
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16
Let stand 15 minutes before carving.
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17
Gas Grill
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18
Make aluminum foil drip pan.
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19
Place over coals on one side of grill, if using dual control gas grill; heat other side 10-15 minutes on high.
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20
Place drip pan over one half of coals to block out direct heat, if single control gas grill is used; heat grill 10-15 minutes on high.
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21
Reduce heat to medium.
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22
Place turkey onto top rack directly above drip pan.
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23
Grill turkey on medium heat 11-20 minutes per pound, turning halfway through the time and basting with butter.
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24
Turkey is done when meat thermometer inserted into thick part of breast or thigh reaches 165F.
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25
Remove turkey from grill.
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26
Let stand 15 minutes before carving.
