Published November 1, 2012. From Cook's Illustrated.
Besides freeing up your oven for other dishes, roasting your turkey out on the grill also means that you needn’t worry about constantly monitoring the bird to ensure a perfectly juicy, tender turkey. We divide our coals into two piles on either side of the grill so that the turkey thighs receive the highest heat. A combination of lit coals and unlit briquettes yield a longer-burning fire, making replenishing coals unnecessary. The addition of a pan of water stabilizes the temperature inside the grill for even cooking and a quick salt rub before grilling yields seasoned meat and crispy skin.
Don’t use table salt for this recipe; it is too fine. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, don’t salt in step 1, but do season with salt in step 2. Check the wings halfway through roasting; if they are getting too dark, slide a small piece of foil between the wing and the cooking grate to shield the wings from the flame.
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