Description
This Grilled Turkey Recipe features a whole 12-pound turkey expertly seasoned and cooked over a charcoal or gas grill for a wonderfully smoky and charred flavor. Infused with a luscious herb butter made from fresh garlic, lemon, and a medley of garden herbs, the turkey is first seared for perfect grill marks, then roasted indirectly on the grill while basted with the flavorful butter, resulting in a juicy, aromatic centerpiece ideal for festive gatherings.
Ingredients
Units
Scale
Turkey
- 1 (12-lb.) whole turkey
- Extra-virgin olive oil, for rubbing
- Kosher salt
- Freshly ground black pepper
Herb Butter
- 1 cup (2 sticks) unsalted butter
- 10 cloves garlic, grated or minced
- Zest and juice of 1 medium lemon
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. chopped fresh thyme
Additional
- 2 cups low-sodium turkey stock
- Sprigs thyme and grilled lemon halves, for serving (optional)
Instructions
- Preheat and Season: Preheat your grill to 400°F. Rub the outside of the turkey with extra-virgin olive oil, then season liberally on all sides with kosher salt and freshly ground black pepper to enhance flavor and help the skin crisp.
- Make Herb Butter: In a small pot over medium-high heat, melt the unsalted butter. Stir in grated garlic, lemon zest and lemon juice, chopped parsley, rosemary, sage, and thyme until all ingredients are well combined. Remove from heat and set aside to allow the flavors to infuse.
- Initial Grilling for Char Marks: Place the turkey breast-side down directly on the hot grill grates. Grill until char marks form, approximately 5 to 10 minutes. Using large tongs, carefully flip the turkey to the other side and grill until that side also develops char marks, another 5 to 10 minutes.
- Transfer to Roasting Setup: Carefully transfer the turkey to a large aluminum roasting pan. Pour in 2 cups of low-sodium turkey stock around the turkey to keep it moist during the grilling process. Brush the turkey all over with the prepared herb butter to enhance flavor and moisture retention.
- Roast on Grill: Place the pan with the turkey back onto the grill and close the lid. Allow the turkey to roast on the grill, basting every 30 minutes with the reserved herb butter to keep the meat juicy and richly flavored. Continue roasting until an instant-read thermometer inserted into the thickest part of the turkey registers 165°F, about 2 hours and 30 minutes.
- Rest and Serve: Remove the turkey from the grill and let it rest for 30 minutes before carving. This resting period helps redistribute the juices for maximum moisture. Arrange the turkey on a platter, garnish with sprigs of thyme and grilled lemon halves if desired, and serve.
Notes
- Use a reliable instant-read thermometer for accurate internal temperature to ensure food safety and juiciness.
- Maintaining consistent grill temperature around 400°F is crucial for even cooking.
- Basting with herb butter regularly keeps the turkey moist and flavorful.
- Letting the turkey rest after cooking allows juices to redistribute, preventing dryness.
- Grilled lemon halves add a vibrant, smoky citrus aroma when served alongside.
- Adjust seasoning and herbs to personal taste—fresh herbs bring the best flavor.
- If using a gas grill, set up for indirect grilling; for charcoal, bank coals on one side to avoid direct heat.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey)
- Calories: 390
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 115 mg
