Mesquite Smoked Cajun Whole Turkey Cooked On Gas Grill Recipes

Steps:

• Preheat grill on high. Turn down to maintain (medium) 350 degrees.
• Place smoker box of wet mesquite chips on grill.
• Remove neck and giblets from cavity, rinse turkey, and pat dry.
• Mix spices in a small bowl, set aside 1 TBSP of mixture, and put some of the mixture in the cavity and some under the skin.
• Spray turkey with butter spray and pat reserved spice mixture on the skin of the turkey.
• Place turkey breast side down, turning back wing tips, on the grill over a dip pan.
• Cook turkey for 11 to 13 minutes per pound (internal temperature 180 degrees in thigh and 170 degrees in breast.
• Note: At halfway point, turn turkey if needed for even cooking. 10- 18 pound turkey takes 2 to 3 hours. We turned our turkey at 1 1/2 hours. To reach internal temperature of 170 in breast we cooked it for 1 1/2 more.
• Let stand 15 minutes before carving.

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey breast-side up in a roasting pan.
• Put water in a large pot and bring to a boil. Add butter, seasoned salt, bouillon cubes, and black pepper to the pot; stir basting liquid well to combine.
• Draw up 30 milliliters basting liquid in a marinade injector; inject throughout bird. Pour remaining liquid into bottom of roasting pan, cover with aluminum foil.
• Bake turkey on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from grill, keep covered, and allow to rest in a warm area 10 to 15 minutes before slicing.

Steps:

• Prepare grill using mesquite chips or coals.
• Brush turkey with oil.
• Combine remaining ingredients and sprinkle over turkey.
• Place turkey on grill.
• Cover grill and cook according to package directions.
• Wrap in foil and let stand 10 to 15 minutes.
• Remove netting from turkey and slice it.

Steps:

• Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
• Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
• In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
• Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
• Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.