Roast Turkey On The Grill
Ingredients
- Fresh 10 - 12 pound turkey
- Kosher Salt
- Fresh ground pepper
- 1/4 cup melted butter
- 2 fresh sprigs of thyme
- 2 peeled carrots cut in half
- 2 peeled onions cut in half
- 2 celery stalks
- Large roasting pan
- Heavy duty tinfoil
Preparation
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Prepare Crown Verity grill for indirect cook (medium heat, 325 degrees).
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Rinse turkey and pat dry.
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Brush turkey with a 1/4 cup of melted butter.
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Season turkey inside and out with salt and pepper.
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Lay carrots, onion and celery on the bottom of the roasting pan.
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Tuck the turkey wings in and lay breast side up on the vegetables.
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Cover the turkey with heavy duty foil and roast at 325 degrees for approximately 3 1/2 hours until the internal thigh temperature is 180 degrees.
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Remove foil in the last hour of cooking and baste as necessary with drippings for golden brown skin.
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Remove cooked turkey from roasting pan and tent with foil on carving board 15 minutes before carving. Reserve turkey drippings for gravy if desired.
Assembly
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Indirect Setup
Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the burner with the barbecue lid closed.
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Smoking Options
Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct head side of the barbecue.
