Charcoal Grilled Turkey Half

Recipe by WiGal
READY IN: 3hrs 25mins




  • 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.