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Juicy Grilled Roast Turkey with Herb Butter Recipe

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★★★★★

4.4 from 139 reviews

This grilled turkey recipe offers a flavorful and juicy twist on the traditional oven-roasted bird. Marinated with a blend of butter, garlic, and aromatic herbs, then slowly grilled over indirect heat, this method ensures a moist, tender turkey with a smoky, charred crust perfect for any festive occasion or backyard gathering.

Ingredients

Scale

Turkey

  • 12–24 pound Whole Turkey, fully thawed

Seasoning Mix

  • 1/2 cup Butter, softened
  • 1 teaspoon Garlic Powder
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 2 teaspoons Paprika
  • 2 teaspoons Dried Thyme Leaves

Additional

  • 2 cups Chicken Broth

Instructions

  1. Prepare the Turkey: Remove the turkey from its packaging and pat dry with paper towels. Ensure the bird is fully thawed for even cooking. Remove any giblets from the cavity and set aside.
  2. Make the Butter Seasoning: In a small bowl, combine the softened butter with garlic powder, salt, pepper, paprika, and dried thyme leaves. Mix thoroughly to create a flavorful herb butter.
  3. Season the Turkey: Gently loosen the skin of the turkey without tearing it. Spread the herb butter mixture evenly under the skin and all over the surface of the turkey to ensure maximum flavor infusion.
  4. Preheat the Grill: Set up your grill for indirect cooking by heating one side to medium-high and leaving the other side off to create a cooler zone. If using a charcoal grill, pile the coals to one side; if gas, turn on only half the burners. Aim for a grill temperature around 325°F (163°C).
  5. Place the Turkey on the Grill: Position the turkey breast side up on the cooler side of the grill, over indirect heat. Pour chicken broth into a drip pan and place it beneath the turkey to help keep the bird moist and catch drippings.
  6. Grill the Turkey Slowly: Cover the grill and cook the turkey indirectly for approximately 13-16 minutes per pound. Maintain a consistent temperature, adjusting vents or burners as needed. Replenish charcoal or gas to sustain heat during cooking.
  7. Monitor Internal Temperature: After about 2.5 hours, start checking the internal temperature with a meat thermometer. The turkey is done when the thickest part of the thigh reaches 165°F (74°C).
  8. Rest the Turkey: Carefully remove the turkey from the grill and tent it loosely with aluminum foil. Let it rest for 20-30 minutes before carving to allow juices to redistribute.
  9. Carve and Serve: Carve the turkey using a sharp knife and serve with your favorite sides, enjoying the smoky, juicy flavors achieved through grilling.

Notes

  • Keep the grill covered as much as possible to maintain a steady cooking temperature and prevent flare-ups.
  • Using a drip pan with chicken broth not only adds moisture but also helps prevent flare-ups from dripping fat.
  • If your grill doesn’t have a built-in thermometer, use a separate grill thermometer to monitor the cooking temperature accurately.
  • Allowing the turkey to come to room temperature before grilling helps ensure even cooking.
  • Adjust seasoning quantities as needed depending on the size of the turkey.

Keywords: grilled turkey, whole turkey, Thanksgiving turkey, backyard grilling, smoked turkey, herb butter turkey

Find it online: https://zestywithzane.com/juicy-grilled-roast-turkey-with-herb-butter-recipe/