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Posted by John Wells
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Grilling a half turkey outdoors on a gas grill is not hard at all. If you have a great portable gas grill, that is. Portable gas grills are fantastic. If you do not have one already, look online for one and buy yourself a present you can use every day of the grill season.
Now for the turkey! Too many people leave this dish for only Thanksgiving. It does not have to be that way. Give it a go. Start with a small one.
In a small bowl mix a teaspoon of garlic powder with a half-teaspoon each of ground black pepper, salt, chili powder, paprika, cumin, oregano and brown sugar. Then cut a medium size union and half-a-cup of celery into chunks. Add four sliced carrots. Put the vegetables in the center of a foil roasting pan and sprinkle the mixture with a teaspoon-and-a-half of the seasoning mix you just prepared. Add half-a-cup of turkey or chicken broth.
Thoroughly rinse and pat dry the thawed half turkey. Then mix a tablespoon each of olive oil and lemon juice into a small dish and rub the mixture all over ol’ Tom – inside and out. Separate the skin from the meat just enough to slide your hand in between. Rub some of the seasoning mix under the skin as well as inside and outside the turkey.
Place your turkey – with the cut side down – in the pan, covering the vegetables. Place the pan in the refrigerator for about an hour while the turkey soaks up the broth and seasoning.
Outside, light up the gas grill and bring the temperature to 350-degrees. Then take the foil roasting pan with the bird from the refrigerator and place it on the grill. Turn off all but one burner and allow it to slow roast. Grill for about an hour-and-a-half to two-hours, checking the meat with a meat thermometer frequently. When the internal thigh has reached 180-degrees, the bird is ready.
Be sure to have your carving fork and knife handy for slicing the meat, and you’re ready to dine!
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