Fill a charcoal chimney with natural hardwood charcoal and light it. Set a disposable aluminum pan (about 10×14 inches) in the center of the charcoal grate to serve as a drip pan. Open the top and bottom vents halfway. When the charcoal is covered with light ash (after about 30 minutes), bank it on both long sides of the drip pan, dividing the coals evenly. Replace the cooking grate, cover the grill, and let it heat for 5 minutes.
Set the turkey, on the V-rack, over the drip pan and cover the grill. Roast for 45 minutes. After 20 minutes, fill the chimney with another load of charcoal and light it. When the turkey has roasted for the 45 minutes, move it (on the rack) to a baking sheet. Working quickly, stir the coals in the grill and replenish with the new batch of charcoal. Cover the grill. Baste the back of the turkey with about 1 Tbs. of the melted butter. Turn the turkey breast side up and brush the breast with about 1 Tbs. melted butter. Put the turkey and rack back on the grill over the drip pan.
Cover the grill and roast for another 45 minutes. Again, after 20 minutes, light another chimneyful of charcoal. When the second 45-minute interval is up, repeat the charcoal replenishment and basting steps. Rotate the turkey on the grill and roast until an instant-read thermometer inserted into the thickest part of each thigh registers 170°F, another 25 to 45 minutes.
Transfer the turkey to a cutting board and let it rest for 30 to 40 minutes before carving. Save the carcass, leg bones, and aromatics for broth, if making.
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