Grilling a turkey can seem daunting, but the delicious, smoky flavor it imparts makes it well worth the effort. One of the most crucial aspects of grilling a turkey is understanding the cooking time required at a specific temperature. This article dives deep into grilling a turkey at 350°F, offering a detailed guide to ensure your bird is cooked perfectly, juicy, and safe to eat.
Understanding Grilling Time and Factors Influencing It
Several factors significantly influence the time it takes to grill a turkey at 350°F. These factors include the turkey’s weight, whether it’s stuffed or unstuffed, the accuracy of your grill’s temperature, and even the weather conditions on the day you’re grilling. Grasping these factors is essential for estimating cooking time accurately and preventing undercooked or overcooked poultry.
Turkey Weight and Size
The most significant determinant of grilling time is the weight of the turkey. A larger turkey naturally requires more time to cook through to its center. As a general rule, expect to grill a turkey at 350°F for approximately 13 minutes per pound for an unstuffed bird. This means a 12-pound turkey might take around 2 hours and 36 minutes, while a 16-pound turkey could take about 3 hours and 28 minutes.
Stuffed vs. Unstuffed Turkey
A stuffed turkey will take longer to cook than an unstuffed one. The stuffing acts as an insulator, slowing down the cooking process. Estimate an additional 30 to 60 minutes of cooking time for a stuffed turkey. This is because the stuffing needs to reach a safe internal temperature of 165°F to prevent bacterial growth. Always use a reliable meat thermometer to ensure both the turkey and stuffing are properly cooked.
Grill Temperature Accuracy
Not all grills are created equal, and even those with built-in thermometers can be inaccurate. It’s crucial to verify the temperature of your grill using a separate, reliable oven thermometer placed near the turkey. Fluctuations in temperature can significantly impact cooking time. Maintaining a consistent 350°F is key for even cooking and accurate time estimates.
Weather Conditions
External weather conditions, such as wind and cold temperatures, can affect the grilling time. Cold air can cool down the grill faster, while wind can disrupt the temperature consistency. On cold or windy days, you might need to add extra time to your grilling schedule. Consider using a windbreak or adjusting the grill’s settings to compensate for these external factors.
Preparing Your Turkey for the Grill
Proper preparation is vital for a successful grilling experience. This includes thawing the turkey safely, brining or marinating for added flavor and moisture, and properly positioning the turkey on the grill.
Thawing the Turkey Safely
Never thaw a turkey at room temperature, as this can encourage bacterial growth. The safest methods for thawing are in the refrigerator or in cold water. Refrigerator thawing requires planning ahead, as it takes approximately 24 hours for every 5 pounds of turkey. Cold water thawing is faster but requires changing the water every 30 minutes to maintain a safe temperature. Ensure the turkey is completely thawed before grilling to ensure even cooking.
Brining or Marinating for Flavor
Brining or marinating the turkey can significantly enhance its flavor and moisture. Brining involves soaking the turkey in a salt water solution, while marinating uses a flavorful liquid blend to infuse the meat. Both methods help to keep the turkey juicy and prevent it from drying out during grilling. Brining typically requires 12-24 hours of soaking, while marinating can range from a few hours to overnight.
Positioning the Turkey on the Grill
For even cooking, it’s best to use indirect heat when grilling a turkey. This means placing the turkey away from the direct flame. On a charcoal grill, arrange the coals on either side of the turkey. On a gas grill, turn off the burners directly beneath the turkey and use the surrounding burners to maintain a consistent 350°F. Ensure the turkey is placed on a roasting rack to allow for air circulation and prevent the bottom from burning.
Grilling Techniques and Temperature Monitoring
Mastering the art of grilling involves understanding different techniques and using a reliable meat thermometer to monitor the turkey’s internal temperature.
Indirect Heat Grilling
As mentioned earlier, indirect heat grilling is essential for cooking a turkey evenly and preventing it from drying out. By placing the turkey away from direct heat, you allow it to cook slowly and uniformly. Maintain a consistent grill temperature of 350°F throughout the grilling process. This may require adjusting the burners or adding more charcoal as needed.
Using a Meat Thermometer
A meat thermometer is your best friend when grilling a turkey. It’s the only way to accurately determine when the turkey is cooked to a safe internal temperature. Insert the thermometer into the thickest part of the thigh, without touching the bone. The turkey is done when the thigh reaches 165°F and the breast reaches 160°F. Remember to check the temperature in multiple spots to ensure even cooking.
Basting and Glazing
Basting the turkey with its own juices or a flavorful glaze can add moisture and enhance its appearance. However, avoid basting too frequently, as opening the grill can lower the temperature and increase cooking time. Baste the turkey every 30-45 minutes during the last hour of grilling for optimal results. A glaze can be applied during the final 15-20 minutes to create a beautiful, caramelized finish.
Estimated Grilling Time Chart at 350°F
This chart provides estimated grilling times for an UNSTUFFED turkey grilled at 350°F using indirect heat. Remember to always use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.
| Turkey Weight (lbs) | Estimated Grilling Time |
|---|---|
| 8 | 1 hour 44 minutes |
| 10 | 2 hours 10 minutes |
| 12 | 2 hours 36 minutes |
| 14 | 3 hours 2 minutes |
| 16 | 3 hours 28 minutes |
| 18 | 3 hours 54 minutes |
| 20 | 4 hours 20 minutes |
Note: Add 30-60 minutes to the grilling time for stuffed turkeys.
Resting the Turkey After Grilling
Once the turkey reaches the safe internal temperature, it’s crucial to let it rest before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful bird.
Why Resting is Important
When the turkey is cooking, the juices are drawn towards the center due to the heat. If you carve the turkey immediately after removing it from the grill, these juices will run out, leaving the meat dry. Resting allows the muscle fibers to relax and reabsorb the juices. Allowing the turkey to rest for at least 20-30 minutes is essential for optimal juiciness.
How to Rest the Turkey
Remove the turkey from the grill and place it on a cutting board or platter. Tent it loosely with aluminum foil to keep it warm without steaming the skin. Avoid wrapping the turkey tightly, as this can cause the skin to become soggy. Let it rest for the recommended time before carving and serving.
Troubleshooting Common Grilling Issues
Even with careful planning and execution, grilling a turkey can sometimes present challenges. Here are some common issues and how to address them.
Turkey Skin Burning
If the turkey skin is browning too quickly, it may be too close to the heat source. Reduce the heat or move the turkey further away from the flames. You can also create a foil shield to protect the skin from direct heat. Monitor the skin color closely and adjust the grilling conditions as needed.
Uneven Cooking
Uneven cooking can occur if the grill temperature is not consistent or if the turkey is not properly positioned on the grill. Make sure the grill is preheated evenly and that the turkey is placed on a roasting rack to allow for air circulation. Rotate the turkey occasionally during grilling to ensure even cooking on all sides.
Turkey Taking Too Long to Cook
If the turkey is taking longer to cook than expected, double-check the grill temperature and ensure it’s consistently at 350°F. Also, make sure the turkey is fully thawed and that you’re using a reliable meat thermometer. Adding extra time is preferable to serving an undercooked turkey. If the weather is cold or windy, this could also significantly increase cooking time.
Turkey Drying Out
To prevent the turkey from drying out, consider brining or marinating it before grilling. Basting it with its own juices or a flavorful glaze can also help retain moisture. Avoid overcooking the turkey and remove it from the grill as soon as it reaches the safe internal temperature. Resting the turkey properly after grilling is also crucial for maintaining its juiciness.