Grilled Turkey???

I have never cooked a turkey myslef, but my dad grills turkey breasts every year b/c I think they are easier to deal with and cook than a whole turkey.  I think he does part of it in the oven and the other part on the grill or maybe even the smoker.  I love turkey cooked on the grill.  I also love brined poultry!  Would you mind posting that in the recipe section??
 
Let us know how it turns out.

I don't know if using the rotisserie on the grill is the same thing, but we did that once.  It was excellent, but we should have left off the wood chips.  We liked the smoked flavor better cold than hot.  I'm guessing this is different, as you  mentioned gravy.

Now, anyone tried fried turkey?  Scrumptious, but of course not low fat...but so-o-o moist!  Makes a big mess outside, though, and the amount of oil needed makes it expensive.  I may give the fryer away...I'd like to try the brining method sometime.

I've done a small turkey before on the grill.  I have a charcoal grill, Weber kettle, and used the indirect method.  You don't put the turkey over the coals, those are off to the sides, and you have a drip pan underneath.  It uses the same principle as beer can chicken.  Yes, it roasts the bird and you do get the grilled flavor.  You can season the bird however you want.  I always put beer or ginger ale in the drip pan, it steams and keeps the bird moist without the hassle of basting because the cover is still on the grill (w/vent holes open, of course).  And the skin does get crispy.  You have to add coal about every half hour after the initial batch is going or you lose heat and the bird doesn't cook.  You still want to plan on 20 minutes per pound.
 
My grill isn't big enough to add the sides and such to cook it altogether, but I don't think that gravy goes on a grilled turkey or chicken.
 
The nice part about grilling turkey, aside from less mess: the leftovers don't have that awful barnyard smell and taste to them.  Normally I don't like leftover turkey, but can tolerate it grilled or smoked.
 
Another note: if you grill it, much the same as when you smoke it, the meat that is directly under the layer of skin does turn pink.  That doesn't mean it's not done.  It's caused by the cooking process.  Test for doneness using a meat thermometer and that the juices run clear when you poke it in several places.

We tried the fried Turkey, it was OK, but prefer it much better in the oven. We now use the turkey fryer to cook  Lobsters in, does a great job.
I thought it was more work frying the turkey.
My husband has cooked turkey on the grill rotisserie, he puts sage in the cavity, it is good, but I still find it easier to cook  in the oven.

Would you mind posting that in the recipe section??

 
Hey there...yes, I can post the recipe in the recipe section...but I will also post the link to it here so everyone who wants to try to brine but hasn't been sure about the outcome can take a peek.  I have made this about 5 times now and my kids who HATE TURKEY love this recipe becasue it is so moist and the gravy is incredible.  
 
 
AND FOR ALL THOSE COOKS OUT THERE....if you have never picked up a copy of cooking light magazine...do yoruself a favor and buy an issue.  It is seriously one of the best out there.  I would KILL to be a "test cook" for their magazine! []
 
[linkhttp://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=780346]http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=780346[/link]
 

I've done a small turkey before on the grill. I have a charcoal grill, Weber kettle, and used the indirect method. You don't put the turkey over the coals, those are off to the sides, and you have a drip pan underneath. It uses the same principle as beer can chicken. Yes, it roasts the bird and you do get the grilled flavor. You can season the bird however you want. I always put beer or ginger ale in the drip pan, it steams and keeps the bird moist without the hassle of basting because the cover is still on the grill (w/vent holes open, of course). And the skin does get crispy. You have to add coal about every half hour after the initial batch is going or you lose heat and the bird doesn't cook. You still want to plan on 20 minutes per pound.

My grill isn't big enough to add the sides and such to cook it altogether, but I don't think that gravy goes on a grilled turkey or chicken.

The nice part about grilling turkey, aside from less mess: the leftovers don't have that awful barnyard smell and taste to them. Normally I don't like leftover turkey, but can tolerate it grilled or smoked.

Another note: if you grill it, much the same as when you smoke it, the meat that is directly under the layer of skin does turn pink. That doesn't mean it's not done. It's caused by the cooking process. Test for doneness using a meat thermometer and that the juices run clear when you poke it in several places.

 
I think this sounds similar to the turkey recipe I found.  It has the chips in one part of the grill...but NOT where you cook the bird.  If I can find the recipe I will post it for you to see and maybe you can tell me if this is similar to the process you did???

I love teh taste of fried turkey...but all that oil and such...what a mess. Maybe if I had a big yard.  Although I saw a mini fryer that you use in your kitchen...I just would still worry about the mess! 

I think this sounds similar to the turkey recipe I found.  It has the chips in one part of the grill...but NOT where you cook the bird.  If I can find the recipe I will post it for you to see and maybe you can tell me if this is similar to the process you did???

 
Sure...
 
To be honest, I just used the beer can chicken procedure as a starting point, changed it to turkey, and adjusted slightly because my grill isn't big enough to stand a bird in it on end with the lid on.  You can use the woodchips; I just don't because I'd probably end up putting my fire out.