Whole Turkey on the Poultry Pal   

You can either click the link below to see a video or read on for the recipe.

This is simple and tasty!!

The turkey cooks on the inside and outside at the same time, so it cooks quicker and stays juicy.

It's way better and easier than the deep fryer...

 http://www.beercanchicken.com/video/TurkeyGrill-lowrez.wmv

Start with a completely thawed turkey 12-13 lbs.

Turkey may be brined or injected or just seasoned on the inside and outside. (spray or rub with vegetable or olive oil on the

outside before seasoning )

Place the neck opening of turkey above top of infusion tower, use fingers in neck opening to guide turkey onto infusion tower. Make sure skin around neck opening does not interfere with

inserting turkey onto infusion tower. Push down turkey onto infusion tower.

Legs may be tied with butcher string or skewered to keep legs together.

Fill Poultry Pal base with approx. 18-20 oz. of preferred flavor liquid. (We like full flavored beer!)

 Place tower with mounted turkey onto base pan.          

Use the indirect cooking method for gas or charcoal grills.

           For charcoal grills use 10-12 lbs. of charcoal. Coals should have gray coating on most of coals before cooking. Rotate turkey during cooking to evenly brown.

Cooking times will be determined by size of bird and temperature. For 12 – 13 lb. birds allow at least 2- 2 ½ hrs.

 Check internal temperature at base of leg and thigh and thick part of breast, bird is done at 175 to 180 degrees. Let bird stand for 10 min. before removing and cutting. This allows moisture to incorporate into meat after cooking.

                     Enjoy in good health !

Poultry Pal