Grilled Turkey
Ingredients:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/4 cup olive oil
- 1/4 cup unsalted butter, melted
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 large onion, quartered
- 4 cloves garlic, crushed
- 2 lemons, halved
- 2 cups chicken broth
Equipment Required:
- Grill
- CINNAGRILL® All Natural Cinnamon Fire Starter
- Charcoal chimney (optional)
- Large mixing bowl
- Basting brush
- Meat thermometer
- Drip pan
- Tongs
- Foil
- Carving knife and fork
Directions:
- Prepare the Turkey:
Rinse the turkey inside and out and pat dry with paper towels.
In a small bowl, mix olive oil, melted butter, salt, black pepper, rosemary, thyme, and sage.
Rub the herb mixture all over the turkey, including under the skin and inside the cavity.
Stuff the cavity with the onion quarters, garlic cloves, and lemon halves.
- Prepare the Grill:
Use a combination of CINNAGRILL® All Natural Cinnamon Hardwood Premium Lump Charcoal and CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for balanced heat and a delicious Spicy Sweet Smoky Flavor.
Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.
- Set Up for Indirect Grilling:
Arrange the coals to one side of the grill for indirect grilling. This will allow you to cook the turkey slowly without burning.
Place a drip pan under the grates where the turkey will sit to catch drippings and prevent flare-ups. Pour the chicken broth into the drip pan to create steam and keep the turkey moist.
- Grill the Turkey:
Place the turkey on the grill over indirect heat, breast side up.
Cover the grill and cook the turkey for about 2.5 to 3.5 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
Baste the turkey with the drippings from the drip pan to keep it moist.
- Rest and Serve:
Remove the turkey from the grill and tent it with foil. Let it rest for 20-30 minutes before carving.
Carve the turkey and serve with your favorite traditional sides.