Grill-Roasted Turkey on a Charcoal Grill

Page 100

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This brined smoky turkey was just right. We had a bird on the smaller end of the range (12 – 14 lbs) and it barely fit in our Weber grill. We skipped using the V-rack as it would have interfered with the lid. The amount of coals was perfect. On the last “leg” of cooking it took the longer period of time. I like that cooking the turkey this way frees up the oven for all the other cooking. This is about the third time we have done it and having the temperatures in the 70s helped. We have had trouble keeping the charcoal going when the weather has not cooperated (cold and windy).

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