Grilling a whole turkey in a kettle grill over charcoal results in a moist tender meat with a flavorful well-seasoned crust. Plan on three to four hours for cooking, covered, over indirect medium heat. The internal temperature should reach 170F.
14 pounds turkey
1 Tablespoon coarse salt
1 teaspoon black pepper, freshly ground
1/2 tablespoon chipotle pepper seasoning
1/4 cup extra virgin olive oil
Preheat the kettle grill following the Indirect cooking method.
Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
In a small bowl combine the salt, pepper and extra virgin olive oil. Using a basting brush coat the turkey, inside and out, with the seasoned oil.
Place the turkey, breast side up, on the cooking rack over the drip tray.. Grill over Indirect Medium heat until the internal temperature reaches 170F in the breast and 180F in the thickest part of the thigh. Remove from grill and allow to rest for about 20 minutes before carving. Serve warm.
Note: To set up a charcoal grill for Indirect cooking, arrange hot coals evenly on either side of the grate. A drip pan is placed in the center of the charcoal grate between the coals to catch the drippings and prevent flare-ups. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.