Grilling Turkey – Convection Method

Holiday GrillingAs the name implies, the food is not grilled directly over the heat, but by hot air circulating around the food. There are two indirect methods: the drip pan method and the unlit burner method. Both rely on lower heat settings with the lid of the barbecue closed. With no need to turn or baste the bird, the result is worry-free barbecuing with little chance of flare-ups.

Drip Pan Method

Arranging  the Grill

  • Remove grids and the warming racks
  • Position the drip pan so it will be beneath the centre of the bird
  • Fill the drip pan to 1″ from the top with water, wine or juice and any herbs that might complement the flavours.  As the juices and drippings fall, they mix with this liquid.  The mixture vapourizes and rises up to baste the meat.
  • Replace the cooking grids

Preheat the barbecue on MEDIUM for 10 minutes;  Adjust heat to MEDIUM or MEDIUM/LOW

Spray or brush the cooking grids with vegetable oil to prevent food from sticking

Place the meat directly on the grids above the drip pan. Note: Depending on the other menu items, and on the size of your barbecue, you may want to position the bird to one side, allowing you to prepare other dishes at the same time.

Close the lid.

One Burner Method

Arranging  the Grill

  • Remove grids the warming racks.
  • Place a drip pan on the side of the barbecue where the meat will be cooked
  • Fill the drip pan to 1″ from the top with water, wine or juice and any herbs that might complement the flavours.  As the juices and drippings fall, they mix with this liquid.  The mixture vapourizes and rises up to baste the meat.
  • Return the grids to the barbecue
  • Preheat the barbecue on MEDIUM for 10 minutes
  • Turn off the burners on one side of the barbecue
  • Brush or spray cooking grids with vegetable oil
  • Sear the meat on all sides using the lit side of the barbecue
  • Transfer the meat over to the unlit side
  • Regulate the heat setting to maintain desired temperature

Close the lid

Periodically check the level of liquid in the drip pan,  adding more liquid as required.  Never let the drip pan dry out.

The only accurate way to tell when meat is done is to use a meat thermometer   Insert a thermometer into the centre of the meat.  Do not allow the thermometer to touch the bone.   Remove your turkey when meat thermometer reads 170° for breast meat and 180° for dark meat.

Cover the bird and let stand 15 – 20 minutes before carving. This allows the juices to set and makes carving easier.

One response to “Grilling Turkey – Convection Method

  1. Pingback: Five Reasons You Should Grill your Holiday Turkey | Broil King® - Great Barbecues Every Time·

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