Thanksgiving Turkey
Easy to follow recipe for a tasty and juicy Thanksgiving turkey made on the grill. Tender, juicy and delicious. Best turkey recipe.
Servings: 6 People
Ingredients
Brine Ingredients
- 2.5 cups Kosher salt
- 2.5 cups Brown sugar
- 2.5 tbsp Dill and Citrus seasoning (or favorite turkey rub)
Turkey
- 1 Turkey, defrosted 14-16 pounds
- 2 sticks Unsalted butter
- 1 bunch Fresh rosemary
- 1 bunch Fresh sage
- 1 bunch Fresh thyme
- 1 Onion
- 2 Celery
- 2 Carrots
- 1 Lemon
Gravy
- 1 cup All Purpose Flour
- 1 stick Butter
- 1 tsp Salt
- 1 tsp Pepper
- 1 Onion, halved
- 2 Celery, chopped
- 2 Carrots, chopped
- 1 bunch Fresh herbs: rosemary, thyme, sage
Instructions
The Brine
- Combine the brine ingredients in a small pot of boiling water
- Mix until the salt and sugar are dissolved
- Chill the liquid and add to your 5 gallon brining bucket
- Add cold water until bucket is filled halfway
- Insert thawed out and cleaned turkey (giblets removed and saved)
- Brine the turkey for 24 hours, ensuring the water temperature is below 40 degrees
- After the brine, remove the turkey and rinse it under cold water and pat it dry
Turkey
- Place dry turkey in the roasting rack in the drip pan
- Let the turkey sit at room temperarutre for 1 hour.
- Start the grill and set it to indirect cooking at 325 degrees
- Melt the 2 sticks of butter in the microwave and add 1 tbsp each rosemary, thyme and sage
- Place a few pieces of cold butter under the skin of the turkey over the breasts
- Pour the butter mixture over the turkey, ensuring thorough coverage
- Place the onion, carrots, celery, lemon and herbs inside the turkey cavity
- Place turkey on the grill and roast until 165 degrees internal.
- Remove from the grill and tent loosely with foil
Gravy
- Place the turkey neck and giblets in a stock pot of water.
- Add the onion, celery, carrots and herbs and simmer all day to make the stock
- Take the drippings from the drip pan and pour into a jar
- Wait for the fat to seperate to the top, remove and discard
- Place the roasting pan on the stove, set the heat to medium and scrape the bottom
- Add the butter and whisk until it starts to brown
- Add the flour and whisk until it starts to brown
- Add the liquid from the drip pan and keep whisking
- Remove the meat from the turkey neck and chop it along with the giblets. Add to the gravy
- Season with salt and pepper to taste.
Nutrition
Calories: 756kcal | Carbohydrates: 119g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 47685mg | Potassium: 489mg | Fiber: 4g | Sugar: 93g | Vitamin A: 8073IU | Vitamin C: 8mg | Calcium: 232mg | Iron: 5mg
