Grilled Roasted Salt & Pepper Turkey

May 9, 2010 / By Foodland

Grilled Roasted Salt & Pepper Turkey

Simple perfection your family will love
Course Dinner, Main Course
Cuisine Chicken, Turkey
Servings 12 Servings


  • 1 fresh or thawed frozen turkey (about 22 lbs) rinsed and petted dry, neck and giblets reserved for giblet gravy
  • 0.5 cup extra virgin olive oil
  • 0.5 cup coarse salt
  • 2 tablespoons freshly ground pepper
  • 2 lemons, cut into 4


  1. Make sure the turkey is completely dry of excess moisture.
  2. Combine oil, salt and pepper to make a paste.
  3. Rub over outside of turkey.
  4. Place the lemon wedges into the cavity of the turkey.
  5. Tie legs together with kitchen twine.
  6. Start the barbeque grill with about 50 coals, let the coals burn until they are grey.
  7. Do not rush this.
  8. You need the coals to be evenly grey and you don't want flames.
  9. Move the coals around the base of the grill to make room for a 9x13 disposable aluminum roasting pan.
  10. Arrange the coals around the pan evenly.
  11. Note: The pan will catch the juices and prevent flare ups.
  12. Make sure that no fat will drip into the coals or the fat will cause a flame and burn the turkey.
  13. Replace top grill rack.
  14. First make sure the grill is clean and scraped, then place turkey on center of rack, breast side up over pan and cover.
  15. Grill (or slow roast), adding 8 coals to each pile every 45 minutes to maintain heat.
  16. You want to keep the heat at about 325°.
  17. Cook the turky until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165° (begin checking after about 3 hours; cooking may take up to 5 hours depending on the exact size of bird).
  18. Once done, let rest for 30 minutes, lightly draped with foil.
  19. Serve.
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