GrillJunkie wrote:
JimnGin,

We just posted a Grilled Turkey recipe on our web site if you want to
use that as a guide.

Take a look - http://www.grilljunkie.com/recipes.html

As far as the basics here is what we would suggest:

1) Cooking Time depends on how big the bird is. Typically you should
be shooting for 11-13 minutes per pound.

2) Cooking Temperature - You would want to aim to get the grill temp
at between 325-350 F.

3) Bird Temperature - The internal temparature of the bird should be
at least 165 F, ideally 180 F. Be sure to check with a good
thermometer and in a few places away from the bone as the bones usually
are hotter than the meat and will give you a false reading.

4) Stuffing the bird? - With grilling it is recommended not to do so
in order for the smoke to penetrate and the inside of the bird to cook.
Grilling is not as controlled as in the oven so you want to be careful
to keep an even temp .....having the bird stuffed and on the grill may
not be the best combination.

Hope that helps!

GrillJunkie


Wow- that really helps! Thanks for the info! I love your website!
You've answered my questions and then some! The only issue I take w/
your info is your recommendation for the internal temp of the bird once
it's done. From all I've seen and read, 180 F seems too high. It seems
that 165 F is a better temp to shoot for.

Thanks again, and thanks to everyone who took the time to respond to my
questions! I appreciate your time and help!

JimnGin