Overall, this came out well, and my guests were happy. I liked the idea of grilling the turkey and having the oven free for other things. In the hands of an experienced grill-er, this might have been great, but it was too challenging a recipe for me, and I don't know if I would try it again. Somehow, the skin got way too dark way too fast. I saved it by lowering the heat and covering the whole thing with foil, but the meat right under the skin was dry and almost jerky-like. But, some of my guests just loved the dry, smoky meat, and for those who didn't, the rest of the meat was juicy and delicious. The pan drippings were a total loss. I had the turkey on a rack, so it didn't burn, but the drippings turned to black sludge. And the make-ahead gravy was really bland without them.
Apple-Grilled Turkey with Cider Gravy
erindiane Posted: 11/29/08