SAVORY GRILLED TURKEY
Steps:
- In a covered grill, stack coals in a pyramid or mound and ignite. Let coals reach medium-hot heat (three-second count) before grilling. Meanwhile, rinse the turkey on the outside, as well as inside the body and neck cavities, removing the neck and the giblets. Pat turkey dry with paper towels. Skewer the neck skin to the back. Place garlic in the body cavity. Tuck drumsticks under the band of skin across the tail or tie legs securely to the tail. Twist wing tips under the back. Insert a meat thermometer into the center of the inside thigh muscle, not touching the bone. Using long-handled tongs, arrange the preheated coals in a circle around a large disposable drip pan. Test for medium-hot heat about the coals. Pour 1 inch of water into the drip pan. Place the turkey, breast side up, on the grill rack directly over the drip pan but not over the coals. (For gas grilling, light the burner on just one side and place the food over a drip pan on the other side. Or, place the drip pan on the grate over the center of the burner. Then, cook the turkey on the grill rack directly over the drip pan. The same temperature tests apply as for charcoal grilling.) Brush turkey lightly with cooking oil. Lower the grill hood. Grill for 2 1/2 to 3 hours or till meat thermometer registers 180 degrees to 185 degrees, brushing occasionally with oil. Add coals and water every 20 to 30 minutes or as necessary. Remove turkey from the grill. Let stand for 15 minutes before carving. Note: For food safety reasons, these grilling directions are recommended only for unstuffed turkeys. Nutrition info per serving: 285 cal., 46 g pro., 0 g carbo., 10 g fat, 119 mg chol., 109 mg sodium, 465 mg potassium, and 0 g dietary fiber. U.S.RDA: 17% riboflavin, 42% niacin, 10% iron.
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