Whole Roast Turkey on the Grill
Time 4.5-5 hoursDifficulty 🔥🔥🔥By SpaTrend
Ingredients
- 1 whole turkey (approx. 5-6 kg, thawed)
- 100 g soft butter
- 2 tablespoons olive oil
- 3 tablespoons fresh herbs (thyme, rosemary, sage), chopped
- 4 cloves garlic, crushed
- 1 lemon (zest + quartered into the cavity)
- 1 onion, quartered
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2-3 dl chicken or turkey stock
Method
- PREPARATION: Thaw the turkey completely in the refrigerator (allow about 24 hours of thawing time per kilo). Remove the giblets and neck from the cavity, then pat thoroughly dry inside and out with paper towels. About 1 hour before roasting, take it out of the fridge to come up to room temperature so it cooks more evenly.
- THE HERB BUTTER: In a bowl, mix the soft butter until smooth with the olive oil, the chopped fresh herbs (thyme, rosemary, sage), the crushed garlic, the grated lemon zest, salt and freshly ground pepper.
- Gently loosen the skin over the breast meat with your fingers and push half of the herb butter under the skin, directly onto the meat. Rub the rest evenly over the entire outside of the turkey.
- Place the quartered lemon and quartered onion into the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the back so they don't burn.
- SETTING UP THE GRILL (INDIRECT HEAT): On the grill, light the two outer burners and leave the middle one off, creating the indirect zone. With the lid closed, set the temperature to 160-170°C. Place a drip tray over the switched-off burner and pour in 2-3 dl of stock.
- ROASTING: Place the turkey breast-side up on the grate above the drip tray, in the indirect zone of the grill. Close the lid and roast with indirect heat. Allow about 30-35 minutes of cooking time per kilo, so a 5-6 kg turkey takes about 4.5-5 hours.
- Every hour, baste it with the drippings to keep the meat juicy. If the skin browns too quickly, cover it loosely with a piece of aluminium foil.
- FINISHING AND RESTING: The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 74°C. This is the safe yet juicy level of doneness.
- Take it off the grill, cover loosely with foil and rest for at least 20-30 minutes before carving. During resting the juices redistribute through the meat, so every slice stays tender and juicy.
- Tip: For an even juicier result, you can soak the turkey overnight in a salt-and-sugar brine before roasting. For precise doneness, always use a meat thermometer, it is the most reliable method.
