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Cook'n with Betty Crocker 
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Cold Roast Turkey |
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Serves: 10 Print this Recipe1 turkey 8-pound oven-ready at room temperature Salt and freshly ground pepper to taste 1/2 cup butter melted or margarine 1/4 cup vegetable oil When coals are ready, arrange along sides of grill, placing a heavy duty foil drip pan under the turkey. Prepare turkey by sprinkling cavities with salt and pepper. Lock wings behind back and press legs under band of skin above tail. Secure with skewers and string. Insert meat thermometer into thickest portion of thigh, being careful to avoid bone. Place turkey on greased grill or place in roast holder over drip pan. Baste generously with mixture of butter or margarine and oil. Place cover on grill; adjust vents. Cook turkey to 185° F on meat thermometer for 2 1/2 to 3 hours, basting every 30 minutes. Add briquettes as needed. Cool; refrigerate, covered, 1 day to several hours ahead. Thinly slice meat to be used for sandwiches; cover and chill. Note: It is not recommended that stuffed turkey be cooked on grill since they require a much longer cooking time. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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