 | | Directions | BRINE TURKEY:
- Place turkey in cooler, large brine bag, or a garbage bag inside a bucket
- Keep cool for 8-10 hours
ROSEMARY RUB:
- Combine all ingredients and mix well. Store in the refrigerator in an airtight container.
PREPARATION FOR GRILLING:
- Remove the turkey from the brine and rinse and wash thoroughly
- Dry the bird
- Lightly oil the skin with canola oil
- Salt and Pepper
GRILLING:
- Set grill for indirect grilling initial temps 400-450F.
- For charcoal grills, bank coals around perimeter of the grill.
- For gas grills, turn off center burner(s), only use the outside burners.
- Place turkey in the center of the grill skin-side down for first 20-25 minutes. After 10 minutes lift and twist the bird to reposition it on the Grates, keeping skin down.
- After 25 minutes (or sooner if you see dark sear marks) Use a grill mit along with the GrateTool to turn the Turkey skin side up.
- REDUCE heat to medium / low target is 350F.
- Baste with herb rub sparingly, brush the entire skin saving 1/2 of the rub to baste again in 45 minutes to 1 hour.
- After 1 1/2 hours test temperature with an instant read thermometer at the deepest part of the leg.
- Remove from grill at 165F.
- Tent loosely with foil on a cutting board and allow to rest for 20 minutes.
CARVING BUTTERFLIED TURKEY:
I found it easier to de-construct the bird.
Cut out the breasts intact and then carve
Remove the legs, debone or serve intact
Remove wings and serve intact |
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| Ingredients | | - |  | 12 pounds Fresh turkey (12 to 15 lb) |
| - | | BRINE: |
| - | | 2 gallons of cold vegetable broth |
| - | | ROSEMARY RUB: |
| - | | 1/4 cup olive oil |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 tablespoon white wine |
| - | | 1 tablespoon balsamic vinegar |
| - | | 4 teaspoons of fresh rosemary, chopped |
| - | | 4 teaspoons of fresh thyme, chopped |
| - | | 4 teaspoons onion , minced |
| - | | 4 teaspoons garlic , minced |
| - | | 2 teaspoons salt |
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