by Cathy Wieder

Created on: November 10, 2010

Several years ago, when my cousin mentioned that she always cooks turkey on the gas barbecue grill, she introduced me to a whole new world of cooking. With a small kitchen and only one oven, holiday meals for a crowd were always a challenge. Although we barbecue year round on a large barrel topped gas grill that is outfitted with a temperature gauge, it never occurred to me that this relatively simple cooking surface could also double as the extra oven I needed.

Prepare the Pan

I use reinforced aluminum pans available at the grocery store to roast an average sized (12-15 pound) turkey on the grill. I frequently cook turkeys that weigh well more than 25 pounds and when I do, I use a restaurant sized foil pan, the kind of pan you use with a large sized chafing frame, and rest the turkey on a double sized heavy duty wire rack. If I am cooking a 30 pound turkey, for added strength, I double the disposable pans. I set the pan(s) on a large flat cookie sheet to make it easier to transport and especially to remove it from the grill when the turkey has finished cooking.

Preparing the Turkey

Prepare the turkey as you would for any other method of cooking. I wash my hands and then scrub the kitchen sink so I can use the sink to thoroughly rinse the turkey, remove the giblets and neck, and trim away excess fat. Pat the turkey dry with paper towels and set it in the pan to prepare it for grilling. Stuff with your favorite dressing, and truss as you normally do.

Seasoning the turkey for cooking sets a great turkey apart from just your average bird. I stud the breast and tops of the legs with small slivers of garlic. Peal and slice the garlic and then make a shallow slit in the skin, undermining it slightly with the tip of the knife, and tuck the sliver of garlic beneath it. I place a sliver of garlic every 2-3 inches over the entire surface of the breasts and the upper parts of the legs, and along the sides of the thighs.

Generously sprinkle oregano, basil, salt, and pepper over the turkey and then drape it with several layers of cheesecloth, tucking the cheesecloth between the leg and breast. Whether it’s baked in a traditional oven or on the grill, using cheesecloth to cover the turkey and then basting right over the cheesecloth is the best way I’ve found to get a richly browned turkey.

Along with the cheesecloth, the key to a gorgeously browned turkey is basting. Have a generous supply of broth for basting on hand, especially if you are cooking a fresh turkey.

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