Roasting a Turkey in a Charcoal Grill

Step 5 Cooking

You will use two thermometers, one for meat in the bird's breast to know when the meat is done and a metal one for candy making that dangles from the upper vent holes to know what the air temperature is inside the grill. The use of these two thermometers is what gives some precision to cooking a turkey this way and makes it a very practical replacement for a regular oven.

The temperature under the grill lid can easily rise to more than 450 degrees F., especially at the beginning. Use the bottom vents to choke off air and bring the temperature down. Watch the candy thermometer in the grill lid. When it begins to drop in temperature open the bottom vents a bit. The thermometer lags what is happening with the coals and you do not want the temperature to go too low, either. A temperature of 350 to 375 degrees F. is nearly ideal. Try not to let the temperature fall below 325 degrees F.

If you need to increase the temperature, add more coals and allow more air into the grill.

Comments

[The Big Plugowski]

looks yummy..
you should try the turkey plug roaster for the grill.. that would be awesome!

[treehugger30341]

I have never put my turkey that close to the charcoals.  I usually put mine on the grill itself.  I can smoke a 22lb turkey in about 3-4 hrs.

[Phil B]

Thanks for your comment.  You are doing well if you have room between the grill rack and the top cover for a 22 lb turkey.  Our kettle grill is not that large.  The tips of the wings singe a little from being close to the coals.  We could put aluminum foil over them to protect them.  It works out well to have the meat so close to the coals.  3 -4 hours is a good time.