The Ideal Temperature For Tender And Juicy Grilled Turkey

Despite being consumed by millions on Thanksgiving, turkey has gotten a bit of a bad rap as a dry, flavorless bird. Turkey can be difficult to perfect; roasting until the skin is at the desired level of crispiness often results in overcooked, dried-out meat. Additionally, lackluster brines or rubs (or a lack of either) can lead to a bland main course. Thankfully, the oven isn't the only option for cooking this bird — you can grill it to impart a smoky flavor and achieve crispier skin. Even with this method, though, tender and juicy meat comes down to cooking the turkey at (and to) the right temperature. What temperature is that? According to Silvio Correa, the Brazilian Grill Master and Private Chef behind Silvio's BBQ, there are a few numbers you need to know.

"Maintain a grill temperature of around 325 degrees Fahrenheit to 350 degrees Fahrenheit," Correa instructs. "This allows the turkey to cook evenly without drying out." When it comes to grilling turkey, dry meat must be avoided at all costs. Cooking the turkey properly is crucial, so don't overdo it. To ensure that the grilling process is complete, Correa recommends keeping an eye on the meat's internal temperature. "Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast and 175 degrees Fahrenheit in the thighs," he states. Following this advice will yield juicy meat without worrying about serving undercooked poultry to your guests.

Numbers aside, there are other steps you can take to lock moisture into your turkey before and during the cooking process. Preparation is important; will you brine, dry rub, or butter the bird? Brining a turkey in beer can impart extra flavor, while opting for vinegar and sugar will give you a simpler taste. Thanks to the alcohol and vinegar in those brines, which aid in breaking down tough fibers, your meat will be more tender than a non-brined bird. This doesn't mean you can't rub your turkey with anything, though. Covering it in herbs and spices after brining and before cooking is recommended. You can even coat your turkey in mayonnaise if you so choose.

If, after all of this, your bird still ends up drier than you hoped, don't panic. The absolute best way to fix dry turkey is to slice up the meat, cover it in cold gravy, and reheat it slowly. Then, if you serve it with a few bottles of pinot noir (the best wine pairing for roasted or grilled turkey), it's possible that nobody will even notice.