Last Thanksgiving we parted with tradition and made our best turkey dinner ever . . . on the BBQ. In 2011 we were met with a very warm Thanksgiving weekend here in Southern Ontario. I could not imagine turning on the oven, so onto the BBQ went our Turkey. With some research into cooking techniques and some TLC from husband we were treated to the best turkey we have ever had! I don’t care if it is warm or cold this Thanksgiving, the turkey is going on the grill!
- 2 large turkey breasts (bone-in)
- 2 tbsp Canola oil
- Kosher Salt
- Freshly ground black pepper
- Massage 1 tbsp of canola oil onto each turkey breast (this will help give it the perfect skin).
- Season with kosher salt and freshly ground pepper on all sides.
- Set all burners to max (500 degrees).
- Once you have reached 500 degrees turn off the middle two burners. You can them line your bbq with drip pans in the middle (underneath the grates) – we used 2 aluminum 9 x 13 trays, cut and merged into one. Be careful!
- Place your turkey breasts onto the middle of the grill (they need to cook/roast on indirect heat).
- Keep the far left and far right burners on max and maintain a temperature of 350 degrees.
- Turkey breasts will take 1 hour and 45 minutes to 2 hours, and should reach an internal temperature of 170 degrees when tested with a meat thermometer.
*Note: We also cooked our sweet potatoes on the grill with our turkey. . . Microwave your sweet potatoes to pre-cook. I estimate 5 min per potato. They do not need to be fully cooked, but well softened so they just finish off and start to caramelize on the grill. Remove from the microwave, make a slit down the middle and coat each potato with some unsalted butter or margarine and salt and pepper. Wrap each potato in aluminum foil. Place potatoes on the upper rack on the grill to continue to cook (15-30 min).