Description
This Grilled Turkey recipe offers a deliciously smoky and juicy alternative to the traditional oven-roasted turkey. Using fresh herbs, lemon, and butter, the turkey is seasoned and slow-cooked on a medium grill, making it perfect for a festive feast or any special occasion. The slow grilling process infuses the meat with rich flavors while keeping it tender and moist.
Ingredients
Scale
Turkey and Seasoning
- 12-20 pound whole turkey (thawed if frozen)
- 1 yellow onion, quartered
- 1 lemon, quartered
- 1 bunch fresh herbs (thyme, rosemary, and sage mix)
- ½ cup unsalted butter, melted (1 stick)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Liquid
- 1 cup low-sodium chicken broth or stock
Instructions
- Preheat the Grill: Preheat your grill to medium heat, aiming for a temperature between 350-400°F to create the ideal cooking environment for the turkey.
- Prepare the Turkey: Pat the turkey dry using paper towels and remove the giblets and neck from the cavity to ensure even cooking and flavor infusion.
- Stuff the Turkey: Place half of the quartered onion, lemon, and fresh herb mix inside the turkey cavity. Tie the legs together securely with kitchen twine to maintain shape during grilling.
- Prepare the Pan: Place a double stack of aluminum pans to create a sturdy vessel that will hold the turkey and collect drippings while preventing flare-ups on the grill.
- Season the Turkey: Brush the melted unsalted butter evenly all over the turkey’s skin. Generously sprinkle kosher salt and freshly ground black pepper over the entire surface for flavorful skin.
- Add Aromatics and Broth: Scatter the remaining onion and lemon quarters around the turkey in the pan. Pour 1 cup of low-sodium chicken broth into the pan, being careful not to pour it over the turkey itself.
- Grill the Turkey: Place the pan with the turkey on the grill. Close the lid and cook for approximately 2 hours and 20 minutes to 3 hours, or until the internal temperature reaches 180°F in the thickest part of the thigh. Check the turkey every 30 minutes and baste it with the pan juices to maintain moisture.
- Rest and Serve: Once cooked, remove the turkey from the grill and let it rest for at least 30 minutes before carving. Resting allows the juices to redistribute for moist slices.
Notes
- Ensure the turkey is fully thawed before grilling to ensure even cooking.
- Using a double stack of aluminum pans provides stability and prevents bending or spilling on the grill.
- Keep a close eye on the grill temperature to maintain consistent heat between 350-400°F.
- Basting regularly helps keep the turkey moist and enhances flavor.
- Use a meat thermometer for accurate internal temperature reading to avoid undercooking or overcooking.
- Resting the turkey after grilling is essential for juiciness and easier carving.