Cover tightly with foil and place on grill. Plan ahead because a 20 to 24 pound turkey can take up to 5 6 days in the fridge. Ignite the grill and turn all burners to high. Step 5 grill 3 to 4 hours until the internal temperature of the thigh reaches 180 degrees f 85 degrees c. Grilled whole turkey this is best done on a large gas grill fitted with a thermometer it s more labor intensive to keep a charcoal grill at a constant high heat.
Place the turkey on the cool side of the grill and rotate it 180 degrees every 45 minutes to ensure even cooking. Place turkey breast side up on the rack inside roasting pan and pour the chicken or turkey broth into the bottom of the pan. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Set up the grill for indirect heat meaning that the turkey will not be directly over a lit burner. Start with the breast facing up for the first 1 to 2 hours then turn the breast down and continue cooking.
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Make sure turkey neck skin is tucked under and wings and legs are tucked in. Method for the gas barbecue. Place roasting pan with the turkey in it on the barbeque grill and close the lid of the grill. Scoop the pan mixture over the turkey. Place turkey on a wire cooling rack turkey breast side up and pat dry.
Place turkey on a wire cooling rack turkey breast side up and pat dry. Make sure turkey neck skin is tucked under and wings and legs are tucked in. Light your gas grill and set up for indirect heat of 180 f. Place the turkey on the cool side of the grill and rotate it 180 degrees every 45 minutes to ensure even cooking. Otherwise it won t cook properly.
Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
