KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
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How to Grill a Turkey

1 KOL Foods Pastured, organic-fed Whole Turkey (12-16 lbs), not stuffed
Olive oil
Herbs and spices:
Potent herbs and spices such as sage, thyme, curry, cumin, chile and basil work quickly to add flavor to turkey.

Balance sweet and hot spices. Use a smaller proportion of the highly aromatic spices, such as clove, nutmeg and cinnamon, and a higher proportion of the more earthy spices, such as coriander, cumin and paprika, which provide a base for the mixture, and go heavy or light on chile peppers, depending on your taste for heat.
1-2 Onions, with skins, chopped
1 cup Manischewitz
1 cup water

Charcoal Grilling
  • Prepare charcoal-covered grill by removing cooking grate and opening all vents.
  • Place onions, Manischewitz and water in drip pan. Position drip pan in center of charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan. 
  • Burn briquettes until covered with gray ash, about 30 minutes. Lighter fluid infused briquettes could impart their flavor to the turkey. Place cooking grate in grill over coals.
  • Prepare thawed turkey by removing neck, wash under cold running water and patting dry with clean paper towels.
  • Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with oil.
  • Pat turkey with whatever herb/spices you want.
  • Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.
  • Add 6 to 8 briquettes to each side every 45 to 60 minutes.
  • Using meat thermometer, cook turkey to internal temperature of 165° F in thigh.
  • 12 to 16 lb. turkeys will take 1 to 3 hours to grill. When done, remove and let rest for 15 minutes before carving.
Gas Grilling
  • Place onions, Manischewitz and water in drip pan.
  • Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
  • Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.
  • Prepare thawed turkey by removing neck, wash under cold running water and patting dry with clean paper towels.
  • Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with oil.
  • Pat turkey with whatever herb/spices you want.
  • Turn temperature down to approximately 300° F.
  • Place turkey, breast up, on cooking grate over drip pan. Close lid and cook (try not to open the lid too often).
  • Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking.
  • Using meat thermometer, cook turkey to internal temperature of 165° F in thigh.
  • 12 to 16 lb. turkeys will take 1 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.

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