Grilled turkey with rosemary butter
Yield 8–10 servings
- 10 –12 pound whole turkey, defrosted and giblets removed
- 2 sticks butter, melted
- 2 tablespoons fresh rosemary, finely minced
- 3–4 large sprigs fresh rosemary
- 3 small oranges or clementines, cut in halves
- Turn on grill using indirect heating method. (See Indirect heating method for grilling for more info.)
- Preheat burners for 10–15 minutes, or until temperature reaches 325F.
- In small bowl, mix melted butter with rosemary.
- Place rack in large aluminum pan.
- Remove giblets and neck from turkey and place in bottom of aluminum pan. Discard liver.
- Place turkey breast-side down on rack. Pat skin dry with paper towels.
- Stuff turkey’s cavity with orange or clementine halves and extra rosemary sprigs.
- Brush turkey with half of melted rosemary butter.
- Sprinkle salt and pepper generously inside and outside of cavity and on top and sides.
- Place turkey in center of grill., making sure that turkey is not sitting directly over burner.
- Close lid and grill for 2 hours, then turn turkey over, breast-side up, and baste with remaining rosemary butter.
- Continue to cook until temperature of turkey thigh reaches 180F (the breast should be 165F). Check temperature with thermometer and do not remove before it reaches this temperature.
- Check heat on grill frequently and keep it at steady 325F.
- Remove turkey to cutting board, and allow to rest uncovered for 15–20 minutes before carving.
- Carve and serve.
Approximate time to grill a 10- to 12-pound turkey is 3 to 4 hours. The type of grill and fluctuation of temperature will affect total length of cooking time.
Courses Main course
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/grilled-whole-thanksgiving-turkey-with-rosemary-butter/