During grilling, the turkey cooks by indirect heat in an outdoor covered gas or charcoal grill. A pan of water is placed beneath the grilling surface to catch the dripping turkey juices.
Cooking is done by hot, smoky, steamy air.
The USDA Food Safety and Inspection Service recommends the following pointers for grilling turkey. Whole turkeys that weigh 16 pounds or less are the recommended size for safe grilling. Do not stuff the turkey. Also, smoked stuffing has an undesirable flavor. Begin with clean equipment and a good quality charcoal.