Place turkey on a wire cooling rack turkey breast side up and pat dry. Step 5 grill 3 to 4 hours until the internal temperature of the thigh reaches 180 degrees f 85 degrees c. Set up the grill for indirect heat meaning that the turkey will not be directly over a lit burner. Scoop the pan mixture over the turkey. Unwrap and rinse turkey under cold water.
Plan ahead because a 20 to 24 pound turkey can take up to 5 6 days in the fridge. Otherwise it won t cook properly. If you plan on using the drippings in a gravy then only use 1 liter of water. Allow your turkey to thaw in the refrigerator before grilling. Grilled whole turkey this is best done on a large gas grill fitted with a thermometer it s more labor intensive to keep a charcoal grill at a constant high heat.
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Make sure turkey neck skin is tucked under and wings and legs are tucked in. Flip it back to breast up for the last half hour of cooking. Turn burners down to medium heat. Cover tightly with foil and place on grill. Place your smoke tube over direct heat and allow pellets to start smoking.
Place your smoke tube over direct heat and allow pellets to start smoking. Make sure turkey neck skin is tucked under and wings and legs are tucked in. Place the turkey on the cool side of the grill and rotate it 180 degrees every 45 minutes to ensure even cooking. Plan ahead because a 20 to 24 pound turkey can take up to 5 6 days in the fridge. Ignite the grill and turn all burners to high.
Cover tightly with foil and place on grill. Place turkey on a wire cooling rack turkey breast side up and pat dry.
