With America's increasing demand for quick and easy meal preparation, it is simple to see why turkey and grilling are being featured as a winning combination in recipes throughout the United States. The variety of turkey products available in supermarkets continues to increase. Turkey tenderloins, cutlets, boneless breasts and drumsticks are a delicious and economical way to enjoy the great taste of turkey. These cuts are perfect for the grill, as are ground turkey and the ever-popular turkey breast and whole turkey.

The following guidelines provide lots of information about grilling methods and cooking times along with some hints that will make the lunches and dinners at your house a little easier and a lot tastier.

GENERAL GRILLING TIPS

Purchasing Tips:

  • When purchasing a whole turkey or turkey breast to be cooked on a grill, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered grill top than one that protrudes too high in the breast area. Remember there should be at least one-inch of space between the turkey and the lid.
  • Turkeys weighing 16 pounds or less are the recommended size for safe grilling.
  • Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing.

    Pre-Grilling Tips:

  • Do not stuff the turkey.
  • To reduce sticking, apply a thin coating of non-stick vegetable cooking oil to the unheated grill rack. Brush the outer surface of the turkey with a light-flavored cooking oil such as canola or lightly spray with a non-stick vegetable cooking oil.
  • If uncertain about which temperature to use for searing, remember the leaner the poultry (cutlets), the higher the heat can be, or the fattier the poultry (thighs), the lower the heat should be.
  • Direct grilling is similar to broiling as food is cooked directly over the heat source. This method is best for cooking small turkey cuts that require 25 minutes or less cooking time (turkey burgers, breast tenderloins and cutlets). Be sure to trim excessive fat from the foods to prevent flare-ups.
  • Indirect grilling is similar to roasting with circulating heat inside the closed grill. This method is best for cooking a whole turkey or large turkey pieces (bone-in breast, bone-in thighs and drumsticks).
  • Turkey drumsticks are a good item to partially cook in the microwave and finish on the grill. When pre-cooking any poultry, be sure to pre-cook just before grilling, then transfer immediately to a preheated grill. Cook until it reaches the safe internal temperature.

    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.
  • 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. Always use a food thermometer to ensure the turkey has reached a safe internal temperature.

    Gravy Tip:

  • To catch some of the turkey dripping for turkey gravy, use a foil drip pan. Add ¼ cup water to pan. Place the whole bird or turkey breast on a V-shaped rack, inside the foil drip pan. Position the pan in the center of the cooking grate. About 30-45 minutes before the turkey is done, remove the pan of drippings and replace the turkey in the center of the cooking grate. This will allow the bottom of the turkey to gain some color.

    GAS GRILLING
    Always start with a clean grill rack, bottom tray and catch pan. Gas grills must be preheated. All preheating and cooking should be done with the lid in the closed position. When preheating, turn the burners to high and close the lid. Preheating usually takes 10-15 minutes and the grill temperature should be about 500°F. The temperature is then lowered for most grilling.

    Direct Method
    The direct method of grilling is used for searing foods. To sear foods, place the food on the preheated cooking grates directly above the hot flame. Most grilling is completed by the indirect method at a lower temperature.

    Indirect Method
    The indirect method of grilling is achieved by turning off the burners directly beneath the food, while the burners on either side of the food are turned to the same heat setting (medium to low). The circulating heat cooks the food.

    When grilling a whole turkey or turkey breast, use a disposal drip pan to catch the drippings.

    CHARCOAL GRILLING
    Begin with clean equipment and good quality charcoal. Be sure all vents are open. Build a pyramid of charcoal. As a guideline, for a 22-inch diameter grill, ignite about 50 charcoal briquettes. Allow the coals to glow red-hot. Place an appliance thermometer on the food rack to monitor the inside grill air temperature. Allow the charcoal to develop a light coating of gray ash, about 25 to 30 minutes, with the temperature reaching 350°F (medium heat) before distributing the coals.

    To enhance the flavors, add chunks or chips of water-soaked hardwood or fruitwood. Do not use softwood (pine fir, cedar or spruce) as it gives the food a turpentine flavor.

    Direct Method
    After the coals have turned gray, with a long handled utensil, carefully spread the hot coals, in a single layer, completely covering the lower grill. Position the upper grill rack in place and arrange the poultry on the rack.

    Indirect Method
    After the coals have turned gray, with a long handled utensil, carefully push the hot coals evenly to the edge of the grill. The coals should be piled as far as possible to the outside of the grate. Place a disposable foil drip pan, between the charcoals, in the center of the grill, beneath the area where the food will be set. Position the top rack on the grill and place the turkey on the rack. Cover the grill to achieve a uniform and even heat.

    It is necessary to replenish the charcoal every 45-60 minutes. As a guideline, for a 22-inch diameter grill, add about 15 briquettes every hour to maintain a safe cooking temperature. Quickly recover the grill each time the coals are added.

    TURKEY GRILLING GUIDELINES
    Product Grill Method Grilling Time Internal Temperature
    Turkey Tenderloins/Cutlets 8-ounces each Direct/Medium 15-20 minutes 170°F
    Turkey Breast Bone-In 4-7 pounds Indirect/Medium 1¾ hours 170°F
    Turkey Burger 4-ounces each Direct/Medium 5-6 minutes per side 165°F
    Turkey Sausages 4-ounces each Indirect/Medium 18-22 minutes 165°F
    Whole Turkey, unstuffed
    8-12 pounds
    12-16 pounds     		Indirect/Medium
    2-3 hours
    3-4 hours     		180°F
    (measured in the thigh)
    Drumsticks and thighs
    8-ounces each     		Indirect/Medium 1 hour 180°F

    RECOMMENED RECIPE LINKS

    Favorite Turkey Breast Recipes
    Grilled Orange Glazed Turkey Breast
    First Prize Grilled Turkey Breast
    Apple Smoked Turkey Breast and (Salsa)

    Favorite Tenderloin and Cutlet Recipes
    Mesquite Grilled Turkey Tenderloin
    Grilled Tarragon Turkey Tenderloins
    Turkey Teriyaki

    Favorite Turkey Burgers
    Roasted Garlic Turkey Burger with Portobello Mushrooms
    Cajun Turkey Burgers
    Turkey Burgers with Cilantro Pesto

    Favorite Dark Meat Recipes
    Drumsticks in Sweet and Spicy Barbecue Sauce
    Jamaican Jerk Turkey Thighs
    Jalapeno Jelly Glazed Turkey Thighs

    Favorite Turkey Sausage Recipes
    Turkey Sausage and Vegetable Kebabs
    Asian-Style Turkey Sausage and Fruit Kebabs


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