Grilled Turkey with Fresh Herbs

Course: Dinner

Cuisine: American

Prep Time: 20

Cook Time: 2 45

Total Time: 3 5

Servings: to 10 servings

Calories: 676kcal

A delicious way to cook a turkey is on the grill with fresh herbs. The secret to grilled turkey is brining it overnight, adding moisture and flavor, and using indirect heat to cook the turkey evenly.

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US Customary - Metric

Ingredients

1 10 to 12 lb turkey
1 apple
2 tbsp butter

Herb rub

2 cloves garlic
2 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
2 tsp sage
2 tsp thyme
2 tsp rosemary

Brine

6 quarts water
1/2 cup salt
1 tsp peppercorns
2 bay leaves
1 tsp rosemary
1 tsp thyme
1 tsp sage

Instructions

Brine the turkey overnight in a large pot filled with approximately 6 quarts of water, salt, peppercorns, rosemary, thyme, sage and a couple of bay leaves. The pot should be covered and stored in the fridge while the turkey is brining. It's ok to use dried herbs for the brine. For the herb rub, use fresh herbs whenever possible.
1 10 to 12 lb turkey, 6 quarts water, 1/2 cup salt, 1 tsp peppercorns, 2 bay leaves, 1 tsp thyme, 1 tsp sage
Make the herb rub by mincing the garlic, sage, thyme, and rosemary and mixing them with the salt, pepper, and smoked paprika. Core and dice the apple.
2 cloves garlic, 2 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika, 2 tsp sage, 2 tsp thyme, 2 tsp rosemary, 1 tsp rosemary
Take the turkey out of the brine, rinse it off, and pat it dry with paper towels. Start by rubbing a couple of tablespoons of butter on the turkey, making sure to get it under the skin and in the cavities. Take the herb rub and using your fingers get it under the skin along the breast and where you can around the legs and inside the bird's cavities.
2 tbsp butter
Stuff both ends of the turkey with the diced apple.
1 apple
Preheat the grill, so the area where the turkey will be cooked is 325℉. Set the turkey on the grill, making sure it's not over direct heat, and that grill cover is closed. Rotate the turkey every hour to make sure it cooks evenly.
The turkey is done when the internal temperature reaches 165℉. We recommend using a good thermometer and checking the turkey in several places. The turkey will continue to cook while it is resting, so it's a good idea not to overcook it on the grill.
When the turkey has finished cooking, take it off the grill, cover it with foil, and let it rest for 20 to 30 minutes before serving.

Notes

This recipe works for gas or charcoal grills and can be scaled for larger turkeys. To learn more about how your grill cooks food read How to Use the White Bread Test to Grill Better Food.

Nutrition