Reviewed: Nov. 28, 2010

Oh gosh this was so awesome!!! we stuffed the turkey with applesauce and apples and then followed the recipe. We had a little trouble keeping the temp at the right temp for the first like 20 min and then it was like everything came together and oh my goodness so moist, tender and full of flavor. I will never do a turkey in an oven again..this came out so good I think we will try it for my family Christmas!!

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Reviewer:

superwoman8977

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Beech Grove, Indiana, USA

Reviewed: Nov. 25, 2010

I did not care for this recipe.

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1 user found this review helpful

Reviewer:

guardrail3

Reviewed: Jun. 6, 2010

We had a turkey in the freezer we needed to use. Grilled it today using your method except put in on the grill on heavy duty foil. It was perfectly cooked! So very good. We will use this recipe again!

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7 users found this review helpful

Reviewer:

MarthaW

Reviewed: Dec. 4, 2009

I'm a convert! Not only that but I'm singing your praises to everyone I know. I've never been a turkey fan but I loved this! My family was skeptical but I persisted and even they agreed that it was great having the oven available. But the best part, I got rave reviews on the taste. I put my turkey in a disposable pan, prepped it the same way I would if I were roasting it (olive oil, salt, pepper, sage, garlic, thyme)and put onions and celery leaves inside the bird. I added chicken broth to the pan and put it on the grill at medium heat. I ended up adding two additional cans of chicken broth to the pan and putting aluminum foil over the wing tips and in just over 4 hours our 15 pound turkey was perfect. What a wonderful discovery!

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8 users found this review helpful

Reviewer:

Nedda79

Reviewed: Nov. 26, 2009

Great, I did 2 turkeys one in the oven one on the grill. The one on the grill got much better reviews. It cooked quicker then the oven and stayed very moist. I also added some apples and oranges to the cavity. I also put a pan below the grates and filled it with apple cider and water just to add some moisture. This is the only way I will cook a turkey in the future.

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3 users found this review helpful

Reviewer:

BOOTS741

Cooking Level: Intermediate

Reviewed: Nov. 26, 2009

This is so simple, yet fantastic. My first grilled turkey, and it is perfect, moist & tender. My twist: I used the double-pan method as prescribed to catch the drippings, but in the outer pan I laid several strips of uncooked bacon at each end outside of the inner drip pan. This gave the turkey a faint smoked flavor along with the Italian seasonings. Best turkey I ever cooked, this will now be my preferred method. Thanks!

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4 users found this review helpful

Reviewer:

HRLuper

Reviewed: Nov. 1, 2009

Couple suggestions: Over the direct heat I like to put a pan of soaked woodchips; I like mesquite for a strong smoky flavor. You can use oak if you want a milder smokey flavor. I also like to baste with a mop while it cooks, or keep a pan of liquid somewhere in the grill for humidity. The mop I typically use is a simple eastern North Carolina, of cider vinegar, molasses, dry mustard, some other seasonings depending upon what mood I am in. Sometimes I also stuff pats of butter down under the skin, or slices of raw bacon or saltpork to add flavor while the turkey cooks.

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6 users found this review helpful

Reviewer:

Culinary Hobbyist

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Reviewed: Nov. 23, 2008

I have been grilling whole turkeys for T-Day for almost 20 years. Two things I do differently: I cover the ends of the legs with foil for the first 2 hours; and I will put either whole fresh herbs (sage, parsley & rosemary) or a peeled orange, or 1/2 peeled onion in the cavity for the whole roasting time. Discard before carving the turkey. Bon apetit! gobble gobble

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Reviewer:

Mrs. B.

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Reviewed: Nov. 21, 2008

I put sliced oranges with whole cloves into the cavity of the turkey, cook it upside down for the first 1/2 of the cooking time, then turn it over to finish cooking. This adds great flavor, keeps the bird moist and adds flavor to the drippings for the gravy.

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4 users found this review helpful