>Grilled Turkey
(for turkeys under 18 pounds)

• Turkey must fit under lid with at least 1 inch of space between top of turkey and lid.
• Prepare grill for Indirect Heat Method according to owner's guide for grill. Preheat burners on HIGH for 10 to 15 minutes with lid closed.
• Prepare fresh or thawed turkey. Remove giblets and neck from neck and body cavities, drain juices and pat turkey dry with paper towels. DO NOT STUFF. Turn wings back to hold neck skin in place. Return legs to tucked position if untucked. Brush entire turkey, including back side, with vegetable oil or spray completely with cooking spray. DO NOT USE TURKEY LIFTER.
• Turn temperature down to medium or to a setting that maintains approximately 350°F. Place unstuffed turkey, breast up on cooking grate over drip pan. Close lid and cook with minimal peeking. Depending on burner arrangement, it may be necessary to turn turkey halfway around when halfway to two-thirds done so both sides cook evenly. Cook turkey to an internal thigh temperature of 180°F and breast temperature of 170°F on a meat thermometer. A 10 to 18 pound turkey will take between 2 and 3 hours. When done, remove turkey from grill and let stand 15 minutes before carving.