- 1 of 1 For a charcoal grill, arrange medium-hot coals around a drip pan or foil pan. Test for medium heat above pan. Pat dry 1 brined 12 to 16 lb turkey (see "Brine Instructions,"). Tuck wings under turkey and tie legs together with cooking twine or tuck into flap of skin. Place turkey on grill rack over pan. Cover and grill 2 1/4 to 3 hours, until temperature in thickest part of thigh reaches 165 degrees . Add coals every 45 to 60 minutes and cut band of skin or twine in last hour of grilling. (For a gas grill, preheat grill, reduce heat to medium and adjust for indirect cooking. Grill as above.) Remove turkey from grill, loosely cover with foil and let stand 15 minutes before carving.
Servings Per Recipe: 12
Per Serving: 17 g Fat, total, 429 kcal cal., 565 mg sodium, 64 g pro., 0 g fiber, 1 g carb.