To achieve evenly circulated heat with both gas and
charcoal grills, use the grill cover. Utilization of the cover will
reduce the amount of fuel required and prevent flare-ups.
Use tongs and spatulas to turn the foods. Do not
pierce the poultry with sharp forks or knives, as this will cause the
natural juices to escape.
When grilling a whole bird, check the turkey when it is about two-thirds
done. Cut the band of skin or string holding the legs together, allowing
the heat to reach this critical portion of the bird.
When using a sauce or glaze containing sugar, wait
until the last 10-15 minutes to apply the sauce. The sugar will
caramelize and burn the surface if applied too early.
Grilling time depends on many factors: the size and
shape of the turkey, the distance from the heat, temperature of the
coals and the outside air temperature. Allow more time on cold or windy
days and at high altitudes. Allow less time in very hot weather.
Poultry cooked on a grill often browns very fast.
Always use a food thermometer to ensure the turkey
has reached a safe internal temperature.
