With lemon, garlic, fresh herbs, and roasted vegetables, this turkey on the grill is tender, full of flavor, and an entire Thanksgiving meal in one roasting pan.
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Main Course
Cuisine: American
Keyword: turkey, vegetables
Ingredients
1whole turkey15 to 18 pounds, feels approximately 8 to 12 people
2onions, halved
2-3lemons, sliced
5bulbs of garlic, top sliced off
1large bunch of fresh rosemary and thyme
2-3stalks of celery, chopped
2-3large carrots, chopped
8-12tbspsalted butter, softened enough to cover the whole turkey
pepper
Dried herbsI use sage and thyme
4cupschicken stock
12red potatoes
Instructions
The night before, remove any giblets and the neck. Pat the turkey dry with paper towels. Place the turkey in a large baking dish. Place in the refrigerator overnight uncovered. I also soak the celery and carrots overnight in water in the fridge.
1 whole turkey
Remove the turkey from the fridge about an hour before you start. Preheat your grill to medium-high heat, 425-450 degrees F. Typically I stack 2 roasting pans together.
Chop the carrots and celery into half-inch pieces.
2-3 stalks of celery, chopped, 2-3 large carrots, chopped
Put the turkey in a roasting pan, breast-side up. Next, fill the cavity with 1 halved onion, lemon slices, a couple garlic bulbs, and heaps of fresh herbs. Tie the legs loosely together. I used some kitchen twine.
2 onions, halved, 2-3 lemons, sliced, 5 bulbs of garlic, top sliced off, 1 large bunch of fresh rosemary and thyme
Underneath the skin, tuck in pieces of chopped celery, remaining garlic bulbs, and carrots over the breasts and thighs.
5 bulbs of garlic, top sliced off, 2-3 stalks of celery, chopped, 2-3 large carrots, chopped
Rub the turkey all over with the softened butter. Shake some salt and pepper over the turkey to your liking. Sprinkle dried herbs over the top. I use sage, thyme and rosemary.
Pour 1 to 2 cups of chicken stock in the bottom of the roasting pan to make the brine. Add the other lemon wedges, onions, and any remaining celery and carrots.
2 onions, halved, 2-3 lemons, sliced, 2-3 stalks of celery, chopped, 4 cups chicken stock, 2-3 large carrots, chopped
Place the turkey in the roasting pan on the grill. Turn the center burner to medium-low. Close the grill. Keep the temperature between 425 to 450 degrees F
Grill turkey for 2.5 to 3 hours. I check it every 30 minutes ish. Then I baste the top to keep moist. Don't keep the lid open long though. A minute is good. Halfway through, add the rest of the stock to the bottom of the pan and add potatoes.
4 cups chicken stock, 12 red potatoes
After 2 hours, check the turkey to see if you need to add any foil over the top to avoid burning, if yes, just lightly cover the top of the turkey with the foil. Cook an additional 30 minutes (total approximately 2.5 hours). Cook it until the internal temperature taken in the thigh reaches 170-175 degrees F, 165 degrees F in the thickest part of the breast.
Remove from the grill and let rest for 45- 60 minutes before carving.