Turkey Grilling Tips

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.

Turkey Grilling Tips

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.