1 (8-10 pounds) Fresh or Frozen LI'L BUTTERBALL® Turkey
2 tablespoons Vegetable oil
Directions
Prepare grill for indirect grilling over medium heat. Rub oil over grill grid to prevent sticking.
Remove neck and giblets from body and neck cavities of turkey. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Return legs to the tucked position, if untucked. Brush with oil.
Place turkey, breast side up, on grill grid directly over drip pan. Cover grill; leave vents open. If using charcoal grill, add 6 to 8 briquets to both sides of the fire every hour or as needed to maintain heat.
Cook turkey until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. (Begin checking a smaller turkey at about 1-1/2 hours; see grilling chart for approximate times for larger turkeys.)
Ingredients
1 (8-10 pounds) Fresh or Frozen LI'L BUTTERBALL® Turkey
