The Thanksgiving Feast

Get the Bird out of the Kitchen and onto the Grill

Grilling outdoors on Thanksgiving can be a fun alternative to the tradition of roasting. It delivers some unique flavors to the table – as long as a little snow or ice won't cause interference. Even better, you'll have more space in the oven for cooking up a host of delicious side dishes.

A turkey is a wonderful choice for grilling, although you may discover a few challenges in placing an entire bird over a bed of hot coals. Smaller cuts of meat typically perform better, but it is possible to have it all – charred turkey complete with drippings for delicious gravy.

Tips for grilling a better bird

• Use indirect heat. Keep the coals burning hot on one side of the grill and place the bird on the other half. This allows you to slow-cook with less chance of drying out. Use indirect heat on a propane or charcoal grill or use a smoker. Indirect heat will require more briquettes; plan to feed extra coals throughout the cooking time.
• Leave the skin on during the grilling process and remove when done, if desired.
• Basting is critical for grilling. Turkey tends to dry out and this will keep the skin moist. For the early part of the process, use an unsweetened marinade as sugars will caramelize and burn.
• Purchase a smaller bird and make sure there is some space between the sides, lid, and turkey. You can also consider sectioning the raw turkey for easier grilling.
• To capture the drippings, use a foil pan under the bird (and on top of the grill rack) until the last hour of cooking. Carefully remove and return the turkey to the bare rack.
• Avoid piercing the skin when rearranging or transporting. This will keep the juices inside.
• Never stuff a turkey that is going on the grill. The insides cannot heat up to an appropriate temperature at a safe rate.

It is difficult to predict a cooking time. There are so many variables: temperature, wind, size of bird, and the grill itself. A 10-pound bird may require 2 ½ hours and a 15-pounder can be done in 3 hours. The best gauge is a trusty thermometer.

The same rules apply for smoking a turkey. Be sure to use approved hardwoods; never sap woods or treated lumber.

You can serve all the traditional side dishes with a grilled or smoked Thanksgiving turkey, or venture out with these recipes. Grilled foods give you more options for bold flavors that will pair well with the aroma of the great outdoors.