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Step 2Preparing the Grill
My grill is just a regular propane grill that you find at any Home Depot, Lowes, Walmart or Target. Pretty standard. It's got two burner controls and a side burner (but we don't use that)
Getting the grill ready for roasting your turkey is easy. You'll need the following items:
Heavy Duty Aluminum Foil (The thick stuff is best)
A couple of cheap foil muffin pans (the six muffin kind worked best for me)
One shallow square pan slightly longer and wider than the turkey (for drippings)
A spray bottle filled with water (To knock down any flare-ups)
A pitcher of water.
Optional: Wood chips for smoking and pan to soak the chips.
The first thing you have to do to prep your grill for roasting is to remove the upper rack from the cover. You'll need to have plenty of room on the inside to be able to close the lid without the bird touching anything.
Roasting requires indirect heat. This means that no flame can touch the food being cooked. In order to make sure that the grill will heat indirectly, you have to block the flames that usually burn in the center of the grill and force the heat to come up the sides. You do this by wrapping foil around the bottom plate of your grill. The bottom plate is the metal plate that is directly above the gas burners. At this point, you have a choice. I use smoking wood chips to add flavor to the bird as it cooks. This means that I have to keep a little of the bottom plate unfoiled to allow for the flames to reach my wood chips and get them to start smoking. The pictures below show how I foiled my bottom plate.
I removed the bottom plate and wrapped foil around the center TWICE. This blocked the flames from coming up through the center of the grill. Note how I left a little on each side to allow some flames to hit my wood chips. I used Apple Wood chips, but you can use Mesquite or other flavorful smoking wood.
If you don't want to use wood chips, cover the ENTIRE bottom plate with foil.
Getting the grill ready for roasting your turkey is easy. You'll need the following items:
Heavy Duty Aluminum Foil (The thick stuff is best)
A couple of cheap foil muffin pans (the six muffin kind worked best for me)
One shallow square pan slightly longer and wider than the turkey (for drippings)
A spray bottle filled with water (To knock down any flare-ups)
A pitcher of water.
Optional: Wood chips for smoking and pan to soak the chips.
The first thing you have to do to prep your grill for roasting is to remove the upper rack from the cover. You'll need to have plenty of room on the inside to be able to close the lid without the bird touching anything.
Roasting requires indirect heat. This means that no flame can touch the food being cooked. In order to make sure that the grill will heat indirectly, you have to block the flames that usually burn in the center of the grill and force the heat to come up the sides. You do this by wrapping foil around the bottom plate of your grill. The bottom plate is the metal plate that is directly above the gas burners. At this point, you have a choice. I use smoking wood chips to add flavor to the bird as it cooks. This means that I have to keep a little of the bottom plate unfoiled to allow for the flames to reach my wood chips and get them to start smoking. The pictures below show how I foiled my bottom plate.
I removed the bottom plate and wrapped foil around the center TWICE. This blocked the flames from coming up through the center of the grill. Note how I left a little on each side to allow some flames to hit my wood chips. I used Apple Wood chips, but you can use Mesquite or other flavorful smoking wood.
If you don't want to use wood chips, cover the ENTIRE bottom plate with foil.
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