Best 6 Charcoal Grilled Turkey Half Recipes

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If you're searching for an impressive and flavorful dish to grace your dinner table, look no further than charcoal-grilled turkey half. With its crispy, succulent skin and juicy, tender meat, this dish is sure to tantalize your taste buds and leave your guests asking for seconds. Prepared using a unique blend of herbs, spices, and a touch of smokiness from the charcoal, this charcoal-grilled turkey half is not your average roasted turkey. The article provides three mouthwatering recipes for charcoal-grilled turkey half: Classic Charcoal-Grilled Turkey Half, Herb-Roasted Charcoal-Grilled Turkey Half, and Spicy Chipotle Charcoal-Grilled Turkey Half. Each recipe offers a distinct flavor profile, catering to various preferences. Whether you prefer a traditional taste, a herbaceous twist, or a spicy kick, you'll find the perfect recipe to suit your palate.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-GRILLED TURKEY



Slow-Grilled Turkey image

Save precious oven space this Thanksgiving by roasting your turkey over charcoal instead. Check out our step-by-step photo tutorial.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h50m

Yield Serves 8 to 10

Number Of Ingredients 5

1 turkey (12 to 15 pounds), patted dry
Mixture of aromatics, such as sage sprigs, onion wedges, and halved garlic heads, for filling the cavity
1/2 cup extra-virgin olive oil
1/2 cup kosher salt
2 1/2 tablespoons freshly ground pepper

Steps:

  • Let turkey sit at room temperature at least 1 hour. Stuff turkey with aromatics or stuffing of your choice; tie the cavity closed.
  • Open grill vents. Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. (Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy.) Top with main grill grate.
  • Combine oil, salt, and pepper in a small bowl. Rub or brush mixture all over turkey.
  • Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vent open). Every 45 minutes, add 8 unlit briquettes on each long side of roasting pan to keep heat even. (Some grills have a grate with space on the sides that allows for this addition. Otherwise you'll need a helper to lift the grate with the turkey while you add the coals.) Cook turkey until a thermometer inserted into the thickest part of the thigh (and the stuffing) reads 165 degrees, 2 to 3 hours (about 10 minutes per pound with aromatics, 12 minutes with stuffing). Remove from heat, and let rest 20 minutes before carving.

GRILLED TURKEY



Grilled Turkey image

Provided by Bobby Flay

Time 17h45m

Yield 8 servings

Number Of Ingredients 3

1 1/2 cups kosher salt
1/4 cup light brown sugar
1 fresh turkey (12 pounds)

Steps:

  • Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
  • Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
  • Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
  • Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

GRILLED SPATCHCOCKED TURKEY RECIPE



Grilled Spatchcocked Turkey Recipe image

The grill is well-suited to turkey perfection. Spatchcocking a turkey allows you to situate the darker meat closer to a two-zone indirect fire so the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time.

Provided by Joshua Bousel

Categories     Entree     Mains

Time 10h15m

Yield 12

Number Of Ingredients 4

1 whole natural turkey (12 to 14 pounds total), butterflied according to these instructions , backbone, neck, and giblets reserved for making gravy
Kosher salt and freshly ground black pepper
1 to 2 small chunks of light smoking wood, such as cherry or apple
1 recipe white wine and mustard gravy , for serving

Steps:

  • Pat turkey dry with paper towels and season liberally all over with salt and black pepper. Tuck wing tips behind back. Place turkey on wire rack set in a rimmed baking sheet and refrigerate 8 to 24 hours.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk(s) directly on top of hot coals. Remove rack with turkey from sheet pan and place on grill, with turkey legs and thighs placed closer to the coals. Cover, situating top vent over cool side of grill, and cook until an instant-read thermometer registers between 165-170°F (74°C-77°C) in thickest part of the thigh and between 145-150°F (63°C-66°C) in thickest part of the breast, about 90 minutes, replenishing coals after an hour if needed.
  • Remove rack with turkey from grill and place over a cutting board. Let rest at room temperature for 20 minutes, then remove wire rack and carve turkey. Serve immediately with gravy.

Nutrition Facts : Calories 885 kcal, Carbohydrate 3 g, Cholesterol 497 mg, Fiber 0 g, Protein 130 g, SaturatedFat 10 g, Sodium 1319 mg, Sugar 0 g, Fat 35 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g

CHARCOAL GRILLED TURKEY HALF



Charcoal Grilled Turkey Half image

This makes a great gravy! If you cannot grill it, roast it instead, for about 2 1/2 to 3 hours at 325 degrees-uncovered-basting every 30 minutes. Estimates for grilling are 15 to 18 minutes per pound but this will be on the high side because it is CHILLED for awhile thus making the pan, etc. cold which will affect the grilling times. We have a WEBER grill and DH does not want to remove the hot grate too often, so that is why the technique is as stated here.

Provided by WiGal

Categories     Poultry

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
2 teaspoons ground paprika
1/4 teaspoon dried oregano
6 lbs turkey, half of turkey
1 medium onion, peeled and chunked
4 carrots, washed and sliced
1/2 cup celery, optional 1 inch chunks
1/2 cup turkey broth or 1/2 cup sub chicken broth
1 tablespoon olive oil
1 tablespoon lemon juice

Steps:

  • Mix first 8 ingredients together in small dish, put onion, carrots, and celery in center of foil pan that you plan on using for grilling or roasting; sprinkle 1 1/2 teaspoons of seasoning mixture onto vegetables, add turkey broth.
  • Rinse bird inside and out; pat dry.
  • Try to loosen up some of the skin.
  • Mix together olive oil and lemon juice; rub onto turkey.
  • Sprinkle inside, outside, and under skin of bird with the remaining seasoning mixture.
  • PUT TURKEY CUT SIDE DOWN IN FOIL PAN AND REFRIGERATOR FOR ONE HOUR . (Try to get veggies covered by the turkey so that the flavors can saturate the meat a bit).
  • Prepare grill: all grill vents (including the cover) are OPEN. (Our grill has 3 vents on bottom and 1 on the lid, open them all up).
  • Put 50 briquettes in grill.
  • Set grate in place.
  • Allow the coals to glow red hot, then change into a light coating of gray ash, which might take about 35 minutes, with the temperature reaching 350°F (medium heat) or so that your hand cannot tolerate the heat for more than 2 seconds-w/o touching grate, of course.
  • Put foil pan onto grate; close 2 of the 3 bottom vents, COVER with grill cover that has its 1 vent HALFWAY OPEN.
  • Grill for about 90 to 120 minutes, or until the meat thermometer temperature is 165 degrees F. (Allow 15 to 18 minutes per pound).
  • Start checking 25 minutes before the minimum amount of cooking time. (If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.).
  • Remove turkey from grill and let sit for 15 to 20 minutes before carving.

THE GREATEST GRILLED TURKEY



The Greatest Grilled Turkey image

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Prepare an outdoor grill for indirect medium-high heat.
  • Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
  • Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

GRILLED WHOLE TURKEY



Grilled Whole Turkey image

This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit the turkey on a V-rack.

Provided by Kemp Minifie

Categories     Poultry     turkey     Christmas     Thanksgiving     Backyard BBQ     Fall     Grill/Barbecue     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 (14- to 16-pound) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
1 1/2 teaspoons black pepper
1 small metal skewer
N/A kitchen string
1 flat metal rack
1 instant-read thermometer
Special Equipment
pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Steps:

  • Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
  • Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
  • Preheat burners on high, covered, 10 minutes, then turn off 1 burner (middle one if there are 3). Put turkey on oiled rack in roasting pan and add 2 cups water to pan. Set pan over turned-off burner and close lid immediately (temperature drops quickly when lid is lifted). Grill, adjusting burner or burners to maintain 450°F and rotating pan 180 degrees halfway through grilling, until thermometer inserted in fleshy part of each thigh registers 170°F, 1 3/4 to 2 1/2 hours. Time could be longer in cold weather. Avoid opening lid often because of rapid heat loss.

Tips:

  • Choose the right turkey: Select a half turkey that is between 8 and 10 pounds, as it will cook more evenly.
  • Prep the turkey: Rinse the turkey inside and out with cold water and pat dry. Remove the giblets from the cavity and discard them.
  • Season the turkey: Rub the turkey inside and out with a mixture of salt, pepper, garlic powder, and olive oil. You can also add other herbs and spices to taste.
  • Prepare the grill: Set up your charcoal grill for indirect heat. This means that the coals should be banked on one side of the grill, leaving the other side empty.
  • Cook the turkey: Place the turkey on the empty side of the grill, breast-side up. Cover the grill and cook the turkey for 1½ to 2 hours per pound, or until the internal temperature reaches 165°F.
  • Baste the turkey: Every 30 minutes, baste the turkey with the melted butter or olive oil to keep it moist.
  • Let the turkey rest: Once the turkey is cooked, remove it from the grill and let it rest for 15-20 minutes before carving.

Conclusion:

Charcoal-grilled turkey is a delicious and flavorful dish that is perfect for any occasion. With the right preparation and cooking techniques, you can easily create a juicy and succulent turkey that will be the star of your meal. So, fire up your grill and give this recipe a try!

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