Charcoal Grilled Turkey with Fresh Herb Butter
Ingredients
The turkey
-
1
whole
turkey (12 pounds)
-
Extra virgin olive oil
-
Kosher salt
-
Coarse ground black pepper
Fresh Herb Butter
-
1
cup
butter (2 sticks)
-
⅓
cup
chopped Italian parsley
-
⅓
cup
chopped green onion tops
-
2
tablespoons
chopped fresh sage
-
2
tablespoons
chopped fresh thyme
-
2
tablespoons
chopped fresh basil
-
1
tablespoon
lemon juice
-
1
tablespoon
Dijon mustard
-
1½
teaspoons
garlic salt
-
1½
teaspoons
celery salt
-
1
teaspoon
black pepper
Gravy
-
2
cups
turkey stock
-
2
tablespoons
water
-
4
teaspoons
cornstarch
Instructions
- Place the turkey breast side down on a cutting board and remove the neck and giblets.
- Cut the turkey down each side of the backbone and remove it completely, then press the turkey flat.
- Loosen and remove the breast bone to allow the turkey to open completely flat.
- Apply olive oil to the turkey skin and season with kosher salt and black pepper.
- Build a charcoal fire for direct grilling at 450º to 500℉.
- Melt the butter and mix in the remaining herb butter ingredients, keeping warm.
- To make turkey stock, combine water, salt, turkey neck, and giblets in a saucepan and simmer for 1½ hours.
- Grill the turkey skin side down for 5 to 7 minutes until golden brown.
- Transfer the turkey to a baking dish skin side up and baste with herb butter.
- Cover the grill and reduce the temperature to 350℉, cooking for 2½ hours while basting hourly.
- Ensure the internal temperature reaches 175-180℉ for the thigh and 160-165℉ for the breast.
- Remove the turkey, cover with foil, and let it rest for 15 minutes before carving.
- For the gravy, scrape drippings into a bowl, skim grease, and combine with water and cornstarch in a saucepan, heating until thickened.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
25g
Total carbohydrates
5g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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