Holiday Turkey

Grilled Holiday Turkey

You will need:
12 to 15 pound whole turkey
Aluminum pan
Roasting rack to fit pan
Kosher salt
Black pepper
Compound butter – below
Aluminum foil
Turkey or chicken broth
Three burner gas grill

Remove all packages and giblets from the turkey cavity.
Rinse and dry turkey before placing it onto the roasting rack in the aluminum pan.
(slide the aluminum pan onto a sturdy cookie sheet while moving it onto and off of the grill)

Fold wings under the body of the turkey.
Loosen skin on the breast being careful to leave it intact and attached to the bird.
You just want to make a pocket not skin the bird.

Season inside the cavity with 1 teaspoon each kosher salt and black pepper.
Slice ½ of the compound butter into disks.
Tuck butter disks under the skin until the pocket is full but not overly stuffed.
Place several more disks inside the cavity.
Rub the remaining ½ of the compound butter on the outside of the turkey skin
covering the entire bird. You may need to soften the butter to accomplish this.

Turn turkey over so that it rests on the breast side.
If you are using a flat rack instead of a V rack use the aluminum foil to create a ring
that will hold the bird and stop it from tipping over.

Pour just enough broth into the bottom of the pan to come up to but not over
the lowest part of the rack.

Turn on all three grill burners to high and close the lid. Let the grill preheat for 15 minutes.
Turn the two outside burners down to medium heat and shut off the middle burner.

Place the turkey in the aluminum pan in the center of the grill and close the lid.

Cook for one hour rotating the pan one half turn after the first half hour.

Carefully turn the turkey over using two pairs of sturdy tongs so that the breast side is up.
And continue cooking rotating every half hour until the internal temperature reaches 180
in the thickest part of the thigh. (170 in breast)

When rotating the pan add more broth if needed.

Your total cooking time should be 11 to 13 minutes per pound.

Slid pan back onto the cookie sheet to transport it to a warm spot; cover with aluminum foil. Let rest for 15 minutes before carving.

Compound butter for turkey

2 sticks of butter, softened
4 garlic cloves, minced
2 teaspoons lemon pepper
¼ teaspoon ground red pepper
1 teaspoon each:
Onion powder
Dried parsley
Dried thyme
Dried sage
Corse kosher salt
Corse ground black pepper

Combine all ingredients and mix well in a food processer or in a large bowl by hand.
Place mixture onto a sheet of waxed paper and roll into a log.
Wrap tightly with plastic wrap.
Refrigerate 2 to 4 days.

Back To Chicken & Turkey Recipes Page


*The Corner Desk . Com* Grilled Holiday Turkey You will need: 12 to 15 pound whole turkey Aluminum pan Roasting rack to fit pan Kosher salt Black pepper Compound butter – below Aluminum foil Turkey or chicken broth Three burner gas grill Remove all packages and giblets from the turkey cavity. Rinse and dry turkey before placing it onto the roasting rack in the aluminum pan. (slide the aluminum pan onto a sturdy cookie sheet while moving it onto and off of the grill) Fold wings under the body of the turkey. Loosen skin on the breast being careful to leave it intact and attached to the bird. You just want to make a pocket not skin the bird. Season inside the cavity with 1 teaspoon each kosher salt and black pepper. Slice ½ of the compound butter into disks. Tuck butter disks under the skin until the pocket is full but not overly stuffed. Place several more disks inside the cavity. Rub the remaining ½ of the compound butter on the outside of the turkey skin covering the entire bird. You may need to soften the butter to accomplish this. Turn turkey over so that it rests on the breast side. If you are using a flat rack instead of a V rack use the aluminum foil to create a ring that will hold the bird and stop it from tipping over. Pour just enough broth into the bottom of the pan to come up to but not over the lowest part of the rack. Turn on all three grill burners to high and close the lid. Let the grill preheat for 15 minutes. Turn the two outside burners down to medium heat and shut off the middle burner. Place the turkey in the aluminum pan in the center of the grill and close the lid. Cook for one hour rotating the pan one half turn after the first half hour. Carefully turn the turkey over using two pairs of sturdy tongs so that the breast side is up. And continue cooking rotating every half hour until the internal temperature reaches 180 in the thickest part of the thigh. (170 in breast) When rotating the pan add more broth if needed. Your total cooking time should be 11 to 13 minutes per pound. Slid pan back onto the cookie sheet to transport it to a warm spot; cover with aluminum foil. Let rest for 15 minutes before carving. Compound butter for turkey 2 sticks of butter, softened 4 garlic cloves, minced 2 teaspoons lemon pepper ¼ teaspoon ground red pepper 1 teaspoon each: Onion powder Dried parsley Dried thyme Dried sage Corse kosher salt Corse ground black pepper Combine all ingredients and mix well in a food processer or in a large bowl by hand. Place mixture onto a sheet of waxed paper and roll into a log. Wrap tightly with plastic wrap. Refrigerate 2 to 4 days. Back To Chicken & Turkey Recipes Page