Proceed as for charcoal-roasted ham, but plan on four to six hours of cooking time. Once the breast is nicely browned, cover with aluminum foil to prevent blackening. Baste the turkey as it roasts with a mixture of olive oil, melted butter, soy sauce, and poultry seasoning or sage.

Be prepared to add charcoal to the fire every 2 to 3 hours, depending on how quickly your fuel burns out. Cook until the internal temperature of the turkey nears 175 degrees. A 12-pound turkey put on the grill at 8 a.m. is ready to eat by noon or 1 p.m.


Got a great turkey recipe? Share it here.

See also:

• Beer Can Chicken
• Bratwurst
• Charcoal-Roasted Ham
• Classic Side Dishes
• Fish & Seafood
• Grilled Vegetables
• Perfect BBQ Chicken
• Pork Ribs
• Pretty Good Brisket
• The Perfect Burger
• The Perfect Steak