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Grilled Turkey Breasts & Drumsticks
Cook up grilled turkey breasts that are full of delicious smoky flavor.
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Ingredients
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assorted turkey pieces
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season to taste
1 Food Prep
Season your turkey to your liking, using a light coat of olive oil, salt and pepper and your favorite herbs or BBQ rub.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 350°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your turkey pieces on the hot side of the grate, directly above the coals.
Sear all of your pieces for about 2–3 minutes per side, turning only once, until golden brown, making sure to not let the skin char.
- For leg pieces, you can give them a quarter turn every 90 seconds.
When all of your turkey pieces are properly browned, move them to the cooler side of the grate. Replace the lid and adjust your vents to bring the temperature up to 350ºF if not already. Cook your turkey pieces until they reach an internal temperature of 165ºF.
Let your turkey pieces rest for 20 minutes or so prior to eating. This allows the juices that you created through brining to redistribute evenly throughout the turkey. This is particularly true of the breast, which runs the biggest risk of drying out if you slice it too soon.
When slicing the breast, cut the breast from the keel bone and ribs and remove it in one piece. Then slice across the grain.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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