Turn one burner on the side on high and put the bird on the other side, NOT over direct heat. Shoot for about 325F on this indirect, convection heat side (remember if your thermometer is in the middle it is not reading the same temp as the meat is experiencing - the ideal solution is an oven thermometer you can place next to the bird). It is fully cooked so you need to heat it to about 145F in the center.
This question is perfect for Meathead! But I conferred with a colleague who knows grills better than I do: You'll want a two level fire, low temp. Put the turkey on the indirect side until warm.
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