- To Prepare Turkey:
- Remove thawed Norbest Turkey from plastic wrapping. Free legs from tucked position. Remove neck and giblets from neck and body cavities. Rinse turkey and drain well. Turn wings back to hold neck skin in place. Return legs to tucked position. No trussing is necessary. Do not stuff a turkey to be grilled.
- To Charcoal Grill:
- Prepare grill by removing top grill rack; open all vents. Mound 50 to 60 briquettes in center of lower grill rack or bottom of grill and ignite briquettes. When coals become ash-gray (about 20 to 40 minutes), divide coals into two equal parts and position to outside edges of lower grill rack or bottom of grill. Place a foil drip pan or double thickness of heavy-duty foil between coals. Lightly grease top grill rack and reposition it over hot coals. Position turkey on grill rack, directly over drip-pan, and place lid on grill. Grill turkey approximately 11 to 15 minutes per pound or until meat thermometer registers 180 degrees F. in thigh. Begin checking turkey for doneness after 2 hours. If desired, brush turkey with glaze or sauce last 15 minutes. To maintain heat, add 5 to 8 briquettes to both sides of hot coals every hour or as needed.