Twelve Turkey Recipes You Can Make On Your Tailgating Grill

• The night before grilling your turkey, remove any giblets and the neck and pat the turkey dry with paper towels. Place the turkey in a large baking dish. At this point, I stick it in the fridge overnight, uncovered – away from anything that it could touch. I’ve been doing this for a few years and it makes for amazing crispy turkey skin!
• Remove the turkey from the fridge one hour or so before grilling. Before grilling, make sure your propane tank is full and that you have a backup!
• Preheat your grill to medium-high heat, about 450 degrees F. I preheat all burners. Prepare a stack of disposable foil roasting pans (about 2 or 3 pans) stacked together.
• Place the turkey in a roasting pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb and a bunch of fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.
• Rub the turkey all over with the softened butter. Sprinkle it with the salt and the pepper. I also like to add a sprinkling of dried herbs, like thyme, sage and rosemary.
• Pour 1 to 2 cups chicken stock in the bottom of the roasted pan. Add the other lemon wedges and onions.
• Place the roasting pan on the grill and turn the center burner to medium-low. Close the grill. Ideally, you want the temperature to be about 425 to 450 degrees F during cook time, so adjust according with your grill.
• Grill the turkey for 2.5 to 3 hours, checking the bird every 30 minutes or so. You want to be sure you don't run out of propane and that the grill is holding it's temperature. You can baste it with the juices in the bottom of the pan, but only keep the grill open for a minute or so at a time.
• Halfway through cook time, rotate the roasting pan and add more stock to the bottom of the pan if needed.
• After 2.5 hours, check the turkey – you want to cook it until the the temperature taken in the thigh reaches 180 degrees F.
• Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.

Spatchcock The Turkey

• Remove the turkey from the packaging and set the turkey neck and giblet package aside.
• Use paper towels to dry the inside and outside of the turkey. Turn the turkey so the breast side is down and the back is up. Firmly hold a turkey thigh with one hand and use a pair of sharp kitchen sheers to cut down just to the right of the turkey's back bone. Use the sheers to cut down just to the left of the turkey's back bone and remove the spine. Place the back bone with the rest of the giblets for the gravy.
• Holding either side of the ribs, open up the turkey with your hands. Run a sharp knife down the interior breast bone (in the center) of the turkey. Don't cut all the way through, just about 1/8" to help you lay the turkey flat when flipped.Turn the turkey over so the breast is facing up and use both hands to press firmly into the center of the rib cage until you hear a little pop or snap and the turkey breast lays flat.

Make The Dry Brine

• In a small bowl combine the kosher salt, dried thyme, black pepper and paprika. Stir well to combine.

Brine The Turkey

• Lift the skin of the turkey at the bottom of the bird and slip your hand between the skin and flesh, breaking through the thin membrane so that you can run your hand all along the meat of the bird. Season the bird with the Dry brine both over and under the turkey skin. Flip the bird over and season the interior.
• Transfer the turkey to a half sheet pan and refrigerate uncovered for 24 to 36 hours.

Grill The Turkey

• You can use a gas grill or charcoal grill for this, but you'll be cooking in an indirect method with the heat source on one side of the grill and the turkey on the other. (Note you can also add some soaked wood chips (cherry, apple, peach or pecan) to the embers or to a smoking basket.

For The Basting Butter

• In a small saucepan, melt the butter and add the chopped herbs and worchestershire sauce. Simmer for one minute and remove from heat.

Grill The Turkey

• Remove the turkey from the refrigerator and let rest at room temperature while the grill heats up. Remove the top grate from the grill.
• Use a chimney starter. Fill the bottom cavity of the starter with newspaper. Add charcoal briquets to the top of the chimney starter. Light the newspaper with a lighter stick or long matches. The briquets will catch fire and start to burn. When the briquets are quite hot and the embers look ashy with a fiery interior, pour the embers along two sides of the grill. Rest a drip pan that's about as large as the turkey in the center of the embers.
• Return the top grate to the grill. Place the turkey directly above the drip pan and cover tightly with the grill lid. Cook the turkey at 350° (adjusting the heat hotter by opening the upper and lower vents and reducing it by closing the vents) for 1 1/2 to 2 hours or until the thickest part of the turkey breast or thigh registers 165° on an Instant Read Thermometer.
• Baste the turkey every 30 minutes with herb butter.

For Gas Grill

• Set up the grill for indirect heat — using 1 or 2 burner elements (depending on the style of grill you have) and the other side will be for cooking the turkey. Place a drip pan under the grates where the turkey will be. Preheat the other side of the grill to 350°-375°. When the grill is hot, place the turkey on the grates over the drip pan.
• Cook the turkey, basting every 30 minutes with the herb butter until the thickest part of the bird registers 165° on a digital thermometer. Transfer to a cutting board and let the turkey rest for 20-30 minutes before carving.

For Oven Roasting

• Preheat the oven to 375°. Place a wire rack over a rimmed baking sheet large enough to accommodate the turkey (a half sheet pan should do it). Place the turkey on the wire rack and transfer to the oven. Baste the turkey every half an hour with the herb butter.
• Preheat the oven to 375°. Place a wire rack over a rimmed baking sheet large enough to accommodate the turkey (a half sheet pan should do it). Place the turkey on the wire rack and transfer to the oven. Baste the turkey every half an hour with the herb butter.

For The Cider Gravy

• While the turkey is cooking, make the gravy. In a medium saucepan, bring the apple cider to a boil and cook, uncovered for about 15-20 minutes until the cider is reduced by half and measures 1 1/2 cups. Set aside.
• In a large stock pot or dutch oven, add the turkey neck, back and giblets and cover with 5 cups of water. Add the sage, thyme parsley, rosemary, bay leaves, onion, salt and peppercorns. Bring to a boil and reduce heat to a rapid simmer. Cook for 20 minutes or until the stock is reduced by half.
• Use a pair of tongs to remove the large pieces of turkey neck, giblets and back. Place a fine mesh strainer over a bowl and pour the contents through the strainer. Press on the solids to release the juices and discard the solids. You'll need about 3 cups of turkey stock
• Heat the butter in a large saucepan over medium high heat. When the butter has melted, whisk in the flour until a bubbly paste forms. Add the salt and pepper and continue to cook, whisking constantly, for a minute over the heat. Alternate adding turkey stock and cider reduction, whisking well after each addition. Do not add more liquid until the previous addition has been fully incorporated. The gravy will be very thick in the first few additions but will loosen up. Stir in the apple cider vinegar, worcesershire sauce and browning sauce and simmer for an additional minute. Remove from heat and whisk in the chopped thyme and sage.

• Combine chili powder, paprika, sugar, salt, garlic powder and pepper in a small bowl.
• Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard or reserve for turkey broth. Place the turkey, cut-side down, on a cutting board and flatten with the heel of your hand (you'll have to press hard!). Splay the thighs outward and tuck the wings under. Loosen the skin over the breasts and thighs; rub the spice mixture under the skin.
• Light a chimney starter full of charcoal. When all charcoal is lit, pour the coals to one side of the grill and let it burn down to medium heat (about 400 degrees F). Wearing an oven mitt, carefully place a foil or foil-lined drip pan under the grill rack on the unheated side (see Tip). Place the turkey, breast-side up, on the rack over the pan.
• Continue cooking, rotating the bird so the side furthest from the heat is now closest to the heat (not flipping) and adding more coals halfway through, until an instant-read thermometer inserted into the thickest part of the breast and thigh registers 165 degrees F, 2 to 2 1/2 hours. Remove from the grill and let rest for 20 minutes before carving.

• Preheat Smoker to 225 Degrees F.
• Remove the skin and remove any excess fat from the turkey breast then place in an aluminum half pan.
• Coat the entire turkey breast with a light coating of mayonnaise. Just enough to act as a binder then season agressively with you Texas dry rub seasoning on all sides.
• Place turkey breast in the foil pan on the pit and smoke for about 3 hours uncovered.
• Cover the turkey breast with a sheet of aluminum foil then smoke for another 2 hours. or until the turkey hits an internal temperature of 165 degrees F. 
• Once turkey breast is fully cooked take the pan off the pit and vent a corner of the foil to release the steam. About 5-10 minutes. Cover back up with foil and store in a cambro or dry cooler for 1 hour to rest.
• Slice the turkey breast into ¼ inch slices and serve.

• Prepare grill for direct/indirect (or two-zone cooking). Target 350 degrees Fahrenheit in the cooking chamber.
• Place 1 teaspoon of Cajun seasoning in the butter and mix. Using your fingers, slowly separate the skin from the meat on each breast to make a pocket. Add the butter into the pocket and press down to make smooth. Finish seasoning the rest of the breast with the 1/4 cup of Cajun rub.
• Place the seasoned turkey breast over the direct heat skin side down. Grill 6 – 8 minutes or until the skin shows a little browning. Flip and grill the other side of the turkey for 4 – 6 minutes. Once a little browning occurs, move to indirect side of heat.
• Continue grilling turkey breast over indirect heat until the internal temperature of the thickest part of the breast reads between 160 to 165 degrees Fahrenheit using an instant read thermometer. This should take between 30 – 45 minutes depending on the size of the breast.
• Remove the breast from the grill, and let rest for 10 minutes. Slice and serve with your favorite sides.

BBQ Rub For Turkey

• Stir together the salt, pepper, chili powder, and brown sugar in a small bowl, and then set aside until you are ready to season the turkey. 
• If you want to store it to use later, then just store the BBQ Rub seasoning in an airtight container.

Mango Habanero Sauce

• Stir together the Mango Habanero Salsa and the Peach Preserves in a bowl. Set aside until ready to glaze the turkey breast.

Grilled Turkey Breast

• Heat one side of a gas grill on medium, or place coals on one side of a charcoal grill, and heat until coals are ash white.
• Rub the BBQ Rub for Turkey all over a thawed Honeysuckle White Skin-On Turkey Breast Roast.
• Place the seasoned turkey breast on the side of the grill opposite the heat or the coals and grill for 1 hour 45 minutes to 2 hours, turning every 15 minutes.
• After 1-hour of cooking brush the Mango Habanero Sauce on the grilled turkey breast, and brush every 15 minutes or so until the grilled turkey breast has finished cooking.
• After the Mango Habanero Grilled Turkey Breast has finished grilling and has reach an internal temperature of 165 degrees F and is no longer pink, remove it from the grill.

• Combine all ingredients to make the marinade. Pour marinade over the turkey breast in a non-reactive bowl (glass, ceramic or stainless steel) and refrigerate for at least 1 hour up to overnight.
• When ready to grill, remove the turkey breast from the marinade and wipe off any excess. Discard any remaining marinade.
• Combine all spices and herbs to make a rub. Rub generously all over the turkey breast. Season with salt and pepper to taste.
• Grill the turkey breast over medium heat, with the lid closed, 15-20 minutes per side, until cooked through and no longer pink and a digital thermometer inserted into the thickest part of the meat registers 165°F. Let the meat rest for at least 15 minutes before slicing.
• For the salsa, combine all ingredients in a mini blender or chopper. Pulse until roughly chopped. Season with salt and pepper to taste.
• Serve sliced turkey immediately with salsa on the side.

• Combine turkey breast cutlets and italian dressing in a container. Cover and place in the refrigerator for at least an hour to marinade.
• Preheat the grill to high heat.
• Prep vegetables. Add to either grill basket or aluminum foil packet. Drizzle olive oil to moisten the vegetables, then sprinkle the Italian seasoning over the top.
• Grill over high heat, covered, for about 12 minutes. Toss vegetables with tongs after about 6 minutes.
• Remove vegetables from grill. Add turkey breast and grill directly over high heat for about 2 minutes per side, to 165 degrees F.
• Serve turkey and vegetables immediately.

• In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard.
• Pour 1/4 cup marinade into a large resealable plastic bag and add the turkey. Seal bag and turn to coat.
• Refrigerate for up to 4 hours. Refrigerate remaining marinade for basting.
• Place turkey on foil on grill and cover. Cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F. Turn turkey occasionally and baste with reserved marinade.

• Combine oil, rosemary, maple syrup, mustard, and soy sauce. Pour over tenderloins and spread to coat evenly.
• Marinate tenderloins in refrigerator for at least two hours, if possible. If you don't have time to marinate that long, aim for 15-30 minutes if you can. It's still gonna taste great.
• Cook on the grill at medium heat, approximately 8 – 10 minutes per side. Be sure to cook until internal temp hits 165 degrees Fahrenheit.
• Let the cooked turkey rest for a few minutes before slicing (and maybe you could take a few minutes of well-deserved rest, too?). This allows the juices to redistribute throughout the turkey so that it can retain the juices rather than flow out onto your cutting board.

Prep

• Line a baking sheet or large plate with parchment paper, wax paper, or aluminum foil. Set aside.
• Grate the onion: Arrange a few paper towels out on a cutting board, set a box mixer on top. Run the onion along the sides of the box mixer to grate it into fine, shredded pieces. Once grated, use the paper towel to soak up excess moisture from the onion. Too much moisture will make the turkey burger mixture very difficult to handle, so do not skip the extra 30 seconds it takes to blot the moisture from the grated onion. If your onion seems very wet, you can also wrap it in paper towels & wring out the moisture over the sink. 

Grilled Turkey Burgers

• Mix the turkey burgers: Add the ground turkey, grated onion, garlic, mayonnaise, Worcestershire sauce, kosher salt & ground black pepper to a large bowl. Using your hands, mix until just combined. Overworking the turkey burger mixture will lead to tough burgers; take care not to overmix.
• Form the turkey burgers: Divide the turkey burger mixture into 4 even portions, about 1/3 pound (5.3 ounces) each. Lightly coat your hands in oil (or mist with nonstick cooking spray) & form each portion into a 1-inch thick patty. The mixture will be very wet at this point, so there’s no need to fuss over making your burgers look perfect – just aim for forming them into the general shape & size you’re after. Set them on the prepared baking sheet.
• Chill the turkey burgers: Transfer the baking sheet with the turkey burger patties to the freezer. Chill for at least 20 minutes.
• Prepare the grill. Meanwhile, as the turkey burgers chill, preheat the grill for medium-high direct heat grilling, about 450 degrees F. Just before placing the burgers on the grill, generously oil a wad of paper towel. Use grilling tongs to run the oiled paper towel over the grill grates, generously oiling the grates. 
• Grill the turkey burgers: Remove the turkey burgers from the freezer. At this point they should be quite a bit easier to handle; finish forming them into 1-inch thick patties, using your thumb to create an indent in the center of each patty. Firmly press each turkey burger patty down onto the prepared grill grates. Grill the turkey burgers for 6 minutes per side, or until a thermometer inserted in the center of the turkey burgers registers 160 degrees F. If you’d like to add cheese to your turkey burgers, do so when there are 2 minutes left of grilling time. 
• Serve: Allow the turkey burgers to rest for a few minutes (residual heat will increase the internal temperature to 165 degrees F) before serving as desired. Enjoy!