Campsite Turkey on the Grill
 
Ingredients
  • 12 lb. turkey
  • Turkey brine (optional)
  • ¼ cup cooking oil (canola oil works well)
  • Favorite dry rub seasonings
  • Favorite fresh herbs to place in cavity during roasting
  • Favorite flavoring liquid (beer, wine, apple cider, etc.) to fill infuser cylinder
  • EQUIPMENT:
  • Camp Chef Turkey Cannon Infusion Roaster
  • Your gas or charcoal grill with cover large enough to accommodate turkey
  • Roasting pan large enough to accommodate Turkey Cannon without bird touching sidewalls (optional)
  • Remote reading meat thermometer
Instructions
  1. Completely thaw the turkey and prepare as you would for normal roasting. If you prefer, brine the turkey for 8-12 hours before roasting.
  2. Thoroughly rinse the turkey and pat dry inside and out with paper toweling. Allow to air dry thoroughly so the skin has no moisture on it. This also allows the whole bird to come to room temperature, which is optimal.
  3. Insert your favorite fresh herbs loosely into the cavity of the bird. Trim away any excess skin or fat. Paint the cooking oil on all skin surfaces.
  4. Season inside and out with your favorite dry rub seasoning.
  5. Preheat grill to 350°F.
  6. Fill cylinder on Turkey Cannon with favorite flavoring liquid (beer, wine, apple cider, etc.)
  7. Insert cylinder into turkey through the back cavity so the ends of the drumsticks point toward the base of the cylinder and bird is suspended in the air. If necessary use butcher twine to bind up wings and legs so they don’t hang down toward the fire.
  8. If you’re using a roaster pan to catch the drippings for gravy, place the turkey on the cannon into the pan. Otherwise place the Turkey Cannon right onto the grill grate.
  9. Insert remote reading meat thermometer probe into center of breast without contacting any bone. Set to signal at 175°F.
  10. Bird will take 2-3 hours to cook. However, you’re primarily cooking to reach the right internal temperature rather than a set period of time.
  11. For golden crispy skin, baste the bird with butter or olive oil every 15 minutes, but be aware opening the grill this often is going to prolong cooking time. In the last 15-20 minutes, raise grill temperature to 400°F and don’t open the lid again until your thermometer tells you the bird is done.
  12. Remove bird from the grill and allow to rest in place on the Turkey Cannon for 20 minutes.
  13. Remove bird from Turkey Cannon, carve and serve.
Recipe by 50 Campfires at https://50campfires.com/cooking-a-whole-turkey-on-the-grill/