Make room in your busy holiday kitchen, Grill-it! By grilling the turkey, you will have free space in the oven for warming appetizers, sides and baking my apple pie!
Note: Turkey should be seasoned with dry spice rub for at least 24 hours, or a minimum of two hours before cooking to bring out the maximum flavor of turkey.
Turkey On The Grill
Recipe by Chef George Hirsch | chefgeorgehirsch.com
For a 12-14 pound turkey | adapted from Gather 'Round The Grill Cookbook
Spice Rub:
2 Tablespoons sweet paprika
2 Tablespoons lite brown sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 Tablespoon garlic powder
1 Tablespoon fresh sage, chopped
1/4teaspoon fresh ground nutmeg
1 teaspoon fresh ground black pepper
Combine all spices in a small bowl.
1/4 cup olive oil
1 head fresh garlic, split in half
1 orange, split into quarters
Clean & rinse the turkey, dry with paper towels then rub the outside of the turkey with spice rub 24 hours prior to grilling. Then, season the turkey cavity by placing one head of chopped garlic and orange inside the cavity. Truss or tie back the wings and legs.
Rub olive oil on turkey right before grilling.
Preheat 1 side of grill to medium temperature. The turkey will be grilled on an indirect temperature.
Place the turkey inside a large foil pan breast side up, and place the turkey directly on the side that is not on (indirect heat) and close the cover of the grill. After the turkey has slightly browned, around 30-45 minutes, cover loosely with foil to keep it moist. Rotate pan a couple times during grilling for more uniform cooking.
To check if the turkey is done, the internal temperature should read 165 degrees using an instant read thermometer or the juices should run clear when you pierce the joint between the thigh and the breast.
Note: Allow 10-15 minutes more per pound cooking time. Turn the turkey around every 30 minutes while it is roasting on the grill. Foil may be removed during the last 15-20 minutes to crisp the outside of the bird.
chefgeorgehirsch.com
