Grilling Guide

Summer and grilling go hand-in-hand. So what better way to take in the season than with a cookout! Check out these tips and tricks to making the most out of your next backyard BBQ.

Direct vs. Indirect

There are two methods of grilling — direct and indirect.

Direct grilling cooks food directly on the flame. It’s faster than indirect and can be done on any grill. Best for burgers, steaks, sausages, fresh cuts of turkey and any other food that needs less than 25 minutes to cook. Get tips on direct grilling burgers, sausages & more.

Indirect grilling cooks by reflected heat like an oven. In a charcoal grill, build the fire off to one side and place the food on the other. Or on a gas grill, only light the burners on one side. Keep the lid closed while grilling to create an oven-like heat that cooks the food from all directions. Best for whole turkey breasts, turkey roasts, whole turkeys, large cuts of meat and other foods that require longer cooking times at lower temperatures. Get tips on indirect grilling roasts & more.

Gas vs. Charcoal

Many think that gas grills are more convenient, while others prefer the smoky taste from charcoal. Turkey is great on any type of grill so the choice is yours!

Grilling Tips from the Experts

• Always preheat your grill.
• Spray oil onto cooking grates before heating or line with heavy duty aluminum foil for easy clean-up.
• Right after cooking, scrape the grates with a grill brush to keep them clean.
• Keep an eye on your grill while in use.
• Keep your grill instructions handy – each grill will have tested the best way to prepare and clean it. If you can’t find the manual, check online.
• Keep extra heavy duty aluminum foil on hand. Check Reynolds Kitchens for more tips and suggestions.

Most of all, enjoy your meal!