Amazing and EASY grilled turkey recipe that keeps the bird nice and moist. This is a mildly seasoned bird that can please everyone and is ready to make into additional meals with leftovers.
3tbsp Herbs dried, we used rosemary, thyme and sage
Salt and Pepperto taste
Instructions
Prepare the Herb and Olive Oil Mixture
Mix the dried herbs and the olive oil in a small glass bowl
Rub the inside and outside of the turkey with the herb and olive oil mixture
Prepare the Grill
Set up the grill to 325 degrees using indirect heat.
Grill the Whole Turkey
Use butcher's twine to tie the legs together
Place a disposable aluminum tray on the grill grate. Fill it with a cup or two of water. As the juices from the turkey drip, it will fall into the water and will eliminate excessive acrid smoke if it had dripped into the charcoal.
Place the turkey in a rib/roast rack and place it over the disposable pan.
Check the turkey after about two hours. If a hot spot is developing, rotate the bird to get an even cook.
The turkey is done when the internal temperature reaches 165 degrees. Let the turkey rest for an hour before slicing and serving.
Notes
Drip Pan: Some people like to reserve the turkey drippings for making gravy. I have seen folks add white wine or even a fruit juice to the disposable pan, but I have not been successful in using the drippings for a gravy. It just didn't taste that great, so I just use water to avoid the excessive smoking.Mild Taste: This is a great MILD turkey! That was the goal here. The herbs do not overwhelm the bird which allows you to enjoy it without concern of the rub being overpowering. This is great as well as it allows you to use the leftovers without hesitation as there aren't too many opposing flavors.Amp up Flavor: If you want a more robust bird, use fresh herbs and place underneath the skin and in the turkey cavity. Lemons and oranges also will add quite a bit of flavor when put into the cavity of the bird. Meal Prep Options:
Clean out the turkey and pat it dry. Cover it and set in the refrigerator overnight.
Prep the olive oil and herbs into a container or jar. Simply shake and spread in the morning before placing it on the grill.
Prep the rib rack and drip tray to have on hand so you aren’t scrambling to find them in the morning.
Freezer Friendly: Leftovers can be frozen in freezer safe gallon bags. Make sure to get all the air out and double wrap if these aren't going to be eaten quickly within a month or so. Storage: Leftovers can be stored in the refrigerator for up to 3 days. Leftovers for Meal Prep Lunches/Dinners: Consider using leftovers to make a few freezer meal prep lunches/dinner with grilled veggies to pull out when you don't want to cook.